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acetone    音标拼音: ['æsət,on]
n. 丙酮

丙酮

acetone
n 1: the simplest ketone; a highly inflammable liquid widely
used as an organic solvent and as material for making
plastics [synonym: {acetone}, {propanone}, {dimethyl ketone}]

acetone \ac"e*tone\ ([a^]s"[-e]*t[=o]n), n. [See {Acetic}.]
(Chem.)
A volatile liquid ({CH3.CO.CH3}); pyroacetic spirit; methyl
ketone; -- obtained by fermentation, the distillation of
certain acetates, or by the destructive distillation of
citric acid, starch, sugar, or gum, with quicklime. It is
commonly used as a solvent.
[1913 Webster PJC]

Note: The term was once also applied to a number of bodies of
similar constitution, more frequently called ketones.
See {Ketone}.
[1913 Webster PJC]



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    Does it matter what yeast strains were used? Are there any other things to consider? Thanks in advance to those who have had experience aging beers that have started with anything between trace amounts to full-blown undrinkable amounts of acetone Or, thanks to those who are homebrewers and may have some good insight on the topic "
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