Ma"lic(?), a. [L. malum an apple: cf. F. malique.] (Chem.) Pertaining to, or obtained from, apples; as, malic acid.
(Chem.) a hydroxy acid (HO.CO.CH2.CH(OH).CO.OH) obtained from unripe fruit (such as green apples, currants, tomatoes or cherries) as a substance which is sirupy or crystallized with difficulty, and has a strong but pleasant sour taste. It is levorotatory or dextrorotatory according to the temperature and concentration; the natural form is of L- conformation. A synthetic variety is a derivative of succinic acid, but as with most simple synthetic compounds, is a racemic mixture of isomers and thus has no rotatory action on polarized light.
[1913 Webster +PJC]
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