Difference between Acidic and Acidulent

ACIDIC vs ACIDULENT: ADJECTIVE

Being sour to the taste
Having a pH less than 7, or being sour, or having the strength to neutralize alkalis, or turning a litmus paper red.
Of or relating to acid; having the character of an acid, .
Containing a high percentage of silica; -- opposed to basic.
Tending to form an acid.
Acid. : sour.
Being or containing an acid; of a solution having an excess of hydrogen atoms (having a pH of less than 7)
Tasting sour like acid

Being or containing an acid
Containing a large amount of the acid element: as, the acidic feldspars, which contain 60 per cent. or more of silica.
Acid: in chem., applied to the acid element, as silicon, in certain salts: opposed to basic.

Oxidizing, Alkaline, Acide, Rain, Nucleic, Amino, Tart, Acids, Acidified, Acidity, Acid forming, Acidulent, Acidulous, Sour, Acid

Oxidizing, Alkaline, Acide, Rain, Nucleic, Amino, Tart, Acids, Acidified, Acidity, Acidulent, Acid forming, Acidulous, Sour, Acid

Although acidic peatland communities, the plants of Acidic Shrub Fens are often in contact with pond water or have other surface or groundwater connectivity.
Water that is too acidic causes your body to become acidic as well, which takes a toll on the state of your health.
Methyl Red has a special use in histopathology for showing acidic nature of tissue and presence of organisms with acidic natured cell walls.
The gas will produce acidic water and it represents the acidic rain coming down from the atmosphere.
Common acidic groups include: carboxylates, phenols, sulfonamides, heterocyclic nitrogen atoms, hydroxamates and less frequently, carbon acids, phosphates, tetrazoles, thiols, alcohols, acidic amides,
Many of these are acidic, or become acidic, and can accelerate dye fade and silver image oxidation.
Preferably the acidic ion exchange resin is of the weakly acidic methacrylate type.
The symptoms they experience will depend on whether their blood has become more acidic or is no longer acidic enough.
Therefore, it is usually used to preserve acidic and slightly acidic food.
Wine is acidic and some wines are more acidic than others.