Picric acid (from Greek pikros, “bitter”) was so named by the 19th-century French chemist Jean-Baptiste-AndrĂ© Dumas because of the extremely bitter taste of its yellow aqueous solution.
Picric Acid
Dry Acid Is Highly Explosive
Picric Acid Containers Should Be Moistened Before Opening Them
Picric Acid: Antiseptic (Burns Treatment)



















































