acetified

acetified的音标是[ə"setɪfaɪd]，基本翻译是“乙酰化的；用醋酸处理的”。速记技巧是：acet-化（化合物的变化形式）+ -ify（动词词尾）。

Acetified这个词的英文词源可以追溯到拉丁语词根acetus，意为“醋酸”或“酸味”。Acetify这个词是由该词根加上后缀-ify构成的动词，表示“使…成醋酸”或“使…具有醋酸味”。

变化形式：在词形上，acetify的过去式和过去分词形式为acetified，现在分词形式为acetifying。

相关单词：

1. Acetone（丙酮）：一种有机化合物，化学性质与醋酸相似。

2. Acetylene（乙炔）：一种气体，化学性质与醋酸类似。

3. Acetate（醋酸盐）：一种由醋酸形成的盐类，如草酸盐、碳酸盐等。

4. Acetyl（乙酰基）：一个常见的化学基团，由一个碳原子和一个氢原子和一个氧原子组成。

5. Acetylcholine（乙酰胆碱）：一种神经递质，与神经肌肉接头的传递有关。

6. Acetohexamide（乙酰己二胺）：一种有机化合物，用于合成其他有机化合物。

7. Acetoacetic ester（乙酰乙酸酯）：一种有机化合物，常见于化学反应中。

8. Aceto-reduction（乙基还原）：一种有机化学反应，用于将羰基还原为亚甲基。

9. Aceto-boration（乙基硼化）：一种有机化学反应，用于将醇或酚中的氢原子替换为乙基。

10. Aceto-malonate（乙酰丙酮酸酯）：一种有机化合物，常见于合成反应中。

以上这些单词都与醋酸或其相关化合物有关，反映了acetified这个词的广泛含义和应用。

常用短语：

1. acetylated with acetyl chloride

2. acetylate the amino groups

3. acetylated cellulose

4. acetylated fats and oils

5. acetylated protein

6. acetylated lysine

7. acetylated tannins

双语例句：

1. The amino groups of the protein were acetylated to improve its stability. (蛋白质的氨基被乙酰化以提高其稳定性。)

2. Acetylated fats and oils are commonly used in bakery products. (乙酰化的脂肪和油在面包制品中常用。)

3. Acetylated tannins are used as natural preservatives in food and beverages. (乙酰化的鞣质用作食品和饮料中的天然防腐剂。)

4. The acetylated cellulose is a type of plastic used in various applications. (乙酰化的纤维素是一种在各种应用中使用的塑料。)

5. The acetylated lysine is a type of protein that is commonly found in dairy products. (乙酰化的赖氨酸是一种在乳制品中常见的蛋白质。)

6. The acetylated tannins in wine are responsible for its astringent taste. (葡萄酒中的乙酰化鞣质负责其收敛味。)

7. The acetylated protein in hair dyes is responsible for the color change of the hair after use. (发用染发剂中的乙酰化蛋白质在使用后会导致头发颜色变化。)

英文小作文：

Acetylation is a process that involves the addition of acetyl groups to various substances, such as proteins, fats and oils, cellulose, lysine, and tannins. This process is commonly used in the food and pharmaceutical industries to improve the stability, functionality, and flavor of various ingredients.

For example, acetylating proteins can enhance their stability and prevent denaturation during processing or storage. Acetylation of fats and oils can improve their stability and emulsification properties, making them more suitable for use in bakery products, mayonnaise, and other food applications.

Similarly, acetylating cellulose can result in a type of plastic that is used in various applications, such as adhesives, coatings, and sealants. Acetylation of lysine is commonly found in dairy products and contributes to its flavor and texture. Finally, acetylating tannins in wine results in astringency and contributes to its flavor profile.

Acetylation is a versatile process that can be used to modify various substances for specific applications. It is a valuable technique that contributes to the stability, functionality, and flavor of various products and ingredients in the food and pharmaceutical industries.