an amino acid occurring in proteins; important in the nitrogen metabolism of plants; used in monosodium glutamate to enhance the flavor of meats
an indicator that changes color on going from acidic to basic solutions
(physiology) the normal equilibrium between acids and alkalis in the body
yielding an acid in aqueous solution
any of various water-soluble compounds having a sour taste and capable of turning litmus red and reacting with a base to form a salt
harsh or corrosive in tone
street name for lysergic acid diethylamide
