"semiacid" meaning in English

{
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    {
      "args": {
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        "2": "semi",
        "3": "acid"
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      "expansion": "semi- + acid",
      "name": "prefix"
    }
  ],
  "etymology_text": "From semi- + acid.",
  "head_templates": [
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      "expansion": "semiacid (not comparable)",
      "name": "en-adj"
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  "lang": "English",
  "lang_code": "en",
  "pos": "adj",
  "senses": [
    {
      "categories": [],
      "examples": [
        {
          "ref": "1910 April 9, A. B. Clifford, “Are Acid Fast Bacteria Other Than the tubercle Bacillus Commonly Met in Clinical Laboratory Work?”, in International Record of Medicine and General Practice Clinics, page 741:",
          "text": "Their semiacid fastness was attributed to the fact that the application of the acid had, purposely , been continued for a shorter time than would have been the case had the preparation been subjected to the routine treatment employed for the distinction of the bacillus of tuberculosis.",
          "type": "quote"
        },
        {
          "ref": "1951, Morris Boris Jacobs, The Chemistry and Technology of Food and Food Products, page 1874:",
          "text": "Consequently, in an acid or semiacid food there will be a more rapid inactivation of the organisms than in a low-acid product.",
          "type": "quote"
        },
        {
          "ref": "2011, Katerina Stamatelatou, Paraskevi S. Blika, Ioanna Ntaikou, Gerasimos Lyberatos, “Integrated Management Methods fot he Treatment and/or Valorizsation of Olive Mill Wastes”, in Anna McElhatton, Paulo José do Amaral Sobral, editor, Novel Technologies in Food Science, page 73:",
          "text": "If phenols and polyphenols are to be removed, a semiacid anion exchanger is more appropriate.",
          "type": "quote"
        }
      ],
      "glosses": [
        "Slightly acid; semiacidic."
      ],
      "id": "en-semiacid-en-adj-f2f7ukNS",
      "links": [
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          "acid",
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        [
          "semiacidic",
          "semiacidic"
        ]
      ],
      "tags": [
        "not-comparable"
      ]
    }
  ],
  "word": "semiacid"
}

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        "2": "semi",
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  ],
  "etymology_text": "From semi- + acid.",
  "forms": [
    {
      "form": "semiacids",
      "tags": [
        "plural"
      ]
    }
  ],
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      "expansion": "semiacid (plural semiacids)",
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  "lang_code": "en",
  "pos": "noun",
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          "source": "w+disamb"
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        {
          "_dis": "17 83",
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          "source": "w+disamb"
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          "_dis": "0 100",
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      ],
      "glosses": [
        "A weak acid that does not completely dissociate in solution."
      ],
      "id": "en-semiacid-en-noun-6yf5y-9c",
      "links": [
        [
          "weak",
          "weak"
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          "acid",
          "acid"
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          "dissociate",
          "dissociate"
        ],
        [
          "solution",
          "solution"
        ]
      ]
    }
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  "word": "semiacid"
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        "2": "semi",
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  ],
  "etymology_text": "From semi- + acid.",
  "head_templates": [
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  "lang_code": "en",
  "pos": "adj",
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      ],
      "examples": [
        {
          "ref": "1910 April 9, A. B. Clifford, “Are Acid Fast Bacteria Other Than the tubercle Bacillus Commonly Met in Clinical Laboratory Work?”, in International Record of Medicine and General Practice Clinics, page 741:",
          "text": "Their semiacid fastness was attributed to the fact that the application of the acid had, purposely , been continued for a shorter time than would have been the case had the preparation been subjected to the routine treatment employed for the distinction of the bacillus of tuberculosis.",
          "type": "quote"
        },
        {
          "ref": "1951, Morris Boris Jacobs, The Chemistry and Technology of Food and Food Products, page 1874:",
          "text": "Consequently, in an acid or semiacid food there will be a more rapid inactivation of the organisms than in a low-acid product.",
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        },
        {
          "ref": "2011, Katerina Stamatelatou, Paraskevi S. Blika, Ioanna Ntaikou, Gerasimos Lyberatos, “Integrated Management Methods fot he Treatment and/or Valorizsation of Olive Mill Wastes”, in Anna McElhatton, Paulo José do Amaral Sobral, editor, Novel Technologies in Food Science, page 73:",
          "text": "If phenols and polyphenols are to be removed, a semiacid anion exchanger is more appropriate.",
          "type": "quote"
        }
      ],
      "glosses": [
        "Slightly acid; semiacidic."
      ],
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          "acid",
          "acid"
        ],
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          "semiacidic",
          "semiacidic"
        ]
      ],
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  "word": "semiacid"
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    "English lemmas",
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    "English terms prefixed with semi-",
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    "Pages with 1 entry",
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  ],
  "etymology_text": "From semi- + acid.",
  "forms": [
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  "pos": "noun",
  "senses": [
    {
      "glosses": [
        "A weak acid that does not completely dissociate in solution."
      ],
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          "weak",
          "weak"
        ],
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          "acid",
          "acid"
        ],
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          "dissociate",
          "dissociate"
        ],
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          "solution",
          "solution"
        ]
      ]
    }
  ],
  "word": "semiacid"
}