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This Bio-Module requires the use of the text book "Exploring Life" by Professor John Blamire.
From the Latin acidus., piercing, sour
Medieval chemists recognized that fruit juices became sour after they had first fermented to wine. This sour wine in old French was vin egre, from which we get the word vinegar. The sourness they tasted from old fruit was nothing compared with the sourness they could obtain from minerals, so they recognized two types of acids; organic acids and mineral acids.