麴酸

See also: 麹酸

Chinese

		yeast; alcoholic beverage	sour; sore; ache sour; sore; ache; acid
trad. (麴酸/麯酸)		麴/麯	酸
simp. (曲酸)		曲	酸

Pronunciation

• Mandarin

  (Pinyin): qūsuān, qúsuān

  (Zhuyin): ㄑㄩ ㄙㄨㄢ, ㄑㄩˊ ㄙㄨㄢ

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• Mandarin
  • (Standard Chinese, Mainland)⁺
    • Hanyu Pinyin: qūsuān
    • Zhuyin: ㄑㄩ ㄙㄨㄢ
    • Tongyong Pinyin: cyusuan
    • Wade–Giles: chʻü¹-suan¹
    • Yale: chyū-swān
    • Gwoyeu Romatzyh: chiusuan
    • Palladius: цюйсуань (cjujsuanʹ)
    • Sinological IPA ^(key): /t͡ɕʰy⁵⁵ su̯än⁵⁵/
      
  • (Standard Chinese, Taiwan)⁺
    • Hanyu Pinyin: qúsuān
    • Zhuyin: ㄑㄩˊ ㄙㄨㄢ
    • Tongyong Pinyin: cyúsuan
    • Wade–Giles: chʻü²-suan¹
    • Yale: chyú-swān
    • Gwoyeu Romatzyh: chyusuan
    • Palladius: цюйсуань (cjujsuanʹ)
    • Sinological IPA ^(key): /t͡ɕʰy³⁵ su̯än⁵⁵/

Noun

麴酸

1. (organic chemistry) kojic acid

Japanese

Kanji in this term
麴	酸
こうじ Hyōgaiji	さん Grade: 5
yutōyomi

For pronunciation and definitions of 麴酸 – see the following entry.

【麹酸こうじさん】 [noun] (organic chemistry) kojic acid

(This term, 麴酸, is the kyūjitai of the above term.)