1) Basic chemistry subject 2) Bite 3) Bitterness 4) Dystopian novel 5) Grapefruit juice property 6) Indigestion source 7) Milk of magnesia target 8) Nonbasic property 9) pH measure 10) PH values below 7 11) Quality of lime 12) Sour 13) Sour character 14) Sourness 15) Tang 16) Tartness 17) Taste property
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https://www.crosswordclues.com/clue/acidity
- the property of being acidic
- the taste experience when something acidic is taken into the mouth
- pH values below 7
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• (n.) The quality of being sour; sourness; tartness; sharpness to the taste; as, the acidity of lemon juice.
Found on
http://thinkexist.com/dictionary/meaning/acidity/
L. aciditas) the quality of being acid or sour; containing acid (hydrogen ions).
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http://users.ugent.be/~rvdstich/eugloss/DIC/dictio01.html
(from the article `The Environment`) ...reef tourism or fishing. Seawater is naturally alkaline, with an average pH of 8.2. (On the pH scale, values above 7 are alkaline, values below 7 ... ...and the expressions in brackets are the concentrations of the respective substances. The hydrogen ion concentration of the buffer solution is ......
Found on
http://www.britannica.com/eb/a-z/a/12
Describes the amount of acid in a substance. An acid is a chemical that gives off hydrogen ions in water and forms salts by combining with certain metals. Acidity is measured on a scale called the pH scale. On this scale, a pH value of 7 is neutral, and a pH value of less than 7 to 0 shows increasing acidity.
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http://www.cancer.gov/dictionary?expand=A
(1) Of a compound: For Brønsted acids it means the tendency of a compound to act as a hydron donor. It can be quantitatively expressed by the acid dissociation constant of the compound in water or some other specified medium. For Lewis acids it relates to the association constants of Lewis adducts and -adducts. (2) Of a medium: The use of the term...
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http://www.chem.qmul.ac.uk/iupac/gtpoc/A.html
<chemistry> The quality of being acid or sour, containing acid (hydrogen ions). ... Origin: L. Aciditas ... (18 Nov 1997) ...
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http://www.encyclo.co.uk/local/20973
(ә-sid´ĭ-te) the quality of being acid; the power to unite with positively charged ions or with basic substances. excess acid quality, as of the gastric juice.
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http://www.encyclo.co.uk/local/21001
in lubricants, acidity denotes the presence of acid-type constituents whose concentration is usually defined in terms of total acid number. The constituents vary in nature and may or may not markedly influence the behavior of the lubricant.
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http://www.encyclo.co.uk/local/21121
Created by the yeast fermentation process, the acids are perceived in the sake`s sourness and tanginess. The acidity counterbalances the sweetness of a sake so a high acidity will make the sake taste drier than it actually is. The range is usually from 0.9 to 2.0 with junmai and yamahai sake tending to fall in the higher end of the range.
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http://www.encyclo.co.uk/local/21459
A wine's acidity should be detectable as a sharpness in the mouth, particularly around the front sides of the tongue. It should be neither too obvious nor absent. It provides a refreshing sensation in white wines, and balance in reds. Its absence makes a wine dull and 'flabby' - a defect in any wine, but a disaster in sweet wines which to me becom....
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http://www.encyclo.co.uk/local/21497
Measured by pH. The lower the pH level, the higher the acidity of the measured substance. The higher the pH level, the lower the acidity of the measured substance. The acidity level is an important part of controlling spoilage in fermented sausages
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http://www.encyclo.co.uk/local/21759
A·cid'i·ty noun [ Latin
acidites , from
acidus : confer French
acidité . See
Acid .] The quality of being sour; sourness; tartness; sharpness to the taste; as, the
acidity of lemon juice.
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http://www.encyclo.co.uk/webster/A/19
Being part of the four basic savours of the sense of taste, acidity is detected on the sides of the tongue.
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http://www.hintsandthings.co.uk/livingroom/GlosssaryA.htm
Measured by pH. The lower the pH level, the higher the acidity of the measured substance. The higher the pH level, the lower the acidity of the measured substance. The acidity level is an important part of controlling spoilage in fermented sausages
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http://www.murrayscheese.com/meat_glossary.asp
Grapes contain several acids, but the main ones are tartaric and malic. A little acidity in wine gives it a
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http://www.nebraskawines.com/wine-glossary/
A primary coffee sensation, created as the acids of a coffee combine with the natural sugars, to increase the overall sweetness of the coffee. A pleasant quality that points up to a coffee's flavour and provides a liveliness, sparkle, or snap to that drink. It is tasted mainly oo the tip of the tongue. The acidity of a coffee may be assessed as liv...
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http://www.realcoffee.co.uk/Article.html?Cat=Trivia&Page=4
All wines naturally contain acids, which should be in proper balance with fruit and other components. Sufficient acidity gives liveliness and crispness and is critical for wines to age.
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http://www.sallys-place.com/beverages/wine/wine_glossery.htm
One of the essential elements in both grapes and finished wines. Acidity is necessary to keep any wine fresh. Ironically, acidity is perhaps most important in sweet wines, where it prevents then from being merely sickly-sweet.
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http://www.wine-pages.com/resources/glossary.html
A naturally occurring component of every wine; the level of perceived sharpness; a key element to a wine
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http://www.wineonline.ie/library/glossary.htm
acidity 1. The quality or state of being acid or sour; sourness, tartness, sharpness to the taste. 2. Thriving in a relatively acid environment; especially a reference to plants, requiring a pH well below 7. Synonyms: acidophilic, acidophilous, aciduric.
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http://www.wordinfo.info/words/index/info/view_unit/2369/2
Translations for „Acidity“ Become a Premium Member today! Latin name (also acidity) for the acidity or also the acidity of a liquid, which is measured by means of acidimetry and titration. In viticulture, this is usually understood to be the acidity of a liquid. See also under total acidity.
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https://glossary.wein.plus/acidity
acidulousness noun the taste experience when something acidic is taken into the mouth
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https://www.encyclo.co.uk/local/20974
A tart like taste component of wine caused by the presence of (primarily) tartaric and malic acid. Wines with insufficient acidity taste flat, while those with high acidity taste excessively tart. Wines high in acid generally age more slowly as aging reactions are retarded under high acid conditions.
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https://www.encyclo.co.uk/local/22313
No exact match found.
