Source : Webster's Revised Unabridged Dictionary (1913)

Malic \Ma"lic\, a. [L. malum an apple: cf. F. malique.] (Chem.)
   Pertaining to, or obtained from, apples; as, malic acid.

   {Malic acid}, a hydroxy acid obtained as a substance which is
      sirupy or crystallized with difficulty, and has a strong
      but pleasant sour taste. It occurs in many fruits, as in
      green apples, currants, etc. It is levorotatory or
      dextrorotatory according to the temperature and
      concentration. An artificial variety is a derivative of
      succinic acid, but has no action on polarized light, and
      thus malic acid is a remarkable case of physical
      isomerism.