1) Action 2) Activity 3) Natural action 4) Natural process
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• (n.) The act or process of acidifying, or changing into an acid.
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(from the article `chemical compound`) Fatty acids themselves can be formed from their soluble salts by acidification (i.e., addition of a strong acid, such as hydrochloric acid [HCl], to ...
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http://www.britannica.com/eb/a-z/a/12
The process of making or becoming an acid. An acid is a substance that gives off hydrogen ions in water and forms salts by combining with certain metals.
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This process happens when compounds like ammonia, nitrogen oxides and sulphur dioxides are converted in a chemical reaction into acidic substances. Most of the compounds are a direct result of air pollution.
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The process whereby air pollution, mainly ammonia, sulphur dioxide and nitrogen oxides
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Starter cultures are often used to initiate fermentation in dry cured sausages. Aggressive acidification creates an imbalanced sharpness where the tangy flavor overwhelms. Larger producers bent on fast curing will acidify more quickly, sacrificing flavor for turnaround
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A·cid`i·fi·ca'tion noun [ Confer French
acidification .] The act or process of acidifying, or changing into an acid.
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http://www.encyclo.co.uk/webster/A/19
Starter cultures are often used to initiate fermentation in dry cured sausages. Aggressive acidification creates an imbalanced sharpness where the tangy flavor overwhelms. Larger producers bent on fast curing will acidify more quickly, sacrificing flavor for turnaround
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[
n] - the process of becoming acid or being converted into an acid
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Adding ACIDITY during winemaking to compensate for grapes which have over-ripened.
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http://www.wine-pages.com/resources/glossary.html
acidification 1. The process of becoming acid, e.g., when soil or water is polluted by acid rain. 2. The act or process of acidifying; conversion into an acid.
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noun the process of becoming acid or being converted into an acid
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https://www.encyclo.co.uk/local/20974
A process practiced in warm areas whereby a winemaker adds acid to grape must before fermentation to counteract naturally low acid levels.
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https://www.encyclo.co.uk/local/22314
No exact match found.
