acidity

Английский Язык - Турецкий язык

Определение acidity в Английский Язык Турецкий язык словарь: ekşilik; asidite; {i} ekşime; (Tıp) a) Ekşilik, asitlik, b) Asitlik derecesi, asitlik gücü: pH değeri cinsinden veya litrede equivalent gr. bakımından ifade edilen proton zenginliği; ekşilik/asitlik; (Nükleer Bilimler) asitlik; ekşitlik
acidity regulator: asitlik düzenleyici
acidity profile: asitlilik profili
degree of acidity: asitlik derecesi
soil acidity: toprak asiditesi
improved acidity: (Gıda) gelişen asitlik

Английский Язык - Английский Язык

Определение acidity в Английский Язык Английский Язык словарь: Excessive acid quality, as in gastric secretions; The quality or state of being acid; The quality of sour; sourness; tartness; sharpness to the taste, as in the acidity of lemon juice
Empty stomachs lead to acidity and leave a sour taste in the mouth.; {n} sharpness, sourness; Characteristic given to musts and wines by the free acids that naturally exist in them It contributes for the sensation of freshness in the mouth; The quantitative capacity of a water or water solution to neutralize an alkali or base It is usually measured by titration with a standard solution of sodium hydroxide, and expressed in ppm or mg/L of its calcium carbonate equivalent; A measure of how acid a solution may be A solution with a pH of less than 7 0 is considered acidic Solutions with a pH of less than 4 5 contain mineral acidity (due to strong inorganic acids), while a solution having a pH greater than 8 3 contains no acidity; The quality, state or degree of being acid In oils, acidity denotes the presence of acid-type constituents whose concentration is usually defined in terms of neutralization number; The natural crispness of a wine Grapes have two primary acids: tartic and malic Citric, lactic and succinic acids are usually also present in small amounts in grapes; Tartness, the taste of natural fruit acids (tartaric, citric, malic, or lactic ) in wine; the taste experience when something acidic is taken into the mouth; In lubricants, acidity denotes the presence of acid-type constituents whose concentration is usually defined in terms of acid number The constituents vary in nature and may or may not markedly influence the behavior of the lubricant; This is a word we throw around a lot when talking about Riesling That's because it's the acid that gives a wine it's structure and ageability There are two types of acidity in Riesling: fruity, ripe tartaric and raw, unripe malic It's the balance of the two that determines if a wine is crisp and clean or just downright tart Too little acidity makes for a wine that is soft and flabby; Detectable as a sharpness in the mouth, this should neither be too obvious nor absent Its absence makes a wine dull and 'flabby' Too much makes the wine difficult to drink A wine with a good balance of tannin and acidity, and good fruit, will age well Alcohol: The product of fermentation by yeasts, its presence is measured in percent volume (or "proof") Appellation: A delineated wine producing region, particularly with reference to France Wines that qualify for appellation contrÃ´lÃ©e status must meet numerous legal criteria, such as correct grapes, restricted yields, etc , but there are no actual tests of quality; All wines contain acids Acidity is the structure of white wines It gives it body and taste; pH values below 7; Tartness, the taste of natural fruit acids (tartaric, citric, malic or lactic) in wine Minute traces of other acids are all found in wine; The quantitative capacity of aqueous solutions to react with hydroxyl ions It is measured by titration with a standard solution of a base to a specified end point Usually expressed as milligrams per liter of calcium carbonate; the property of being acidic; the quantitative capacity of aqueous solutions to react with hydroxyl ions It is measured by titration with a standard solution of base to a specified end point; Being part of the four basic savours of the sense of taste, acidity is detected on the sides of the tongue; This refers to the amount of buffering that water requires to bring the pH to 7 0, neutral; – specific to oil analysis, acidity denotes the presence of weakly and strongly acidic materials whose total concentration is usually defined in terms of the TAN (Total Acid Number); Acidity is a desirable characteristic in coffee It is the sensation of dryness that the coffee produces under the edges of your tongue and on the back of your palate The role acidity plays in coffee is not unlike its role as related to the flavor of wine It provides a sharp, bright, vibrant quality Without sufficient acidity, the coffee will tend to taste flat Acidity should not be confused with sour, which is an unpleasant, negative flavor characteristic Also, acidity has nothing to do with pH factors Coffees are low in acidity, between 5 and 6 on the pH scale; The sensation of dryness that the coffee produces under the edges of your tongue and on the back of your palate Not to be confused with a sour, unpleasant taste characteristic; 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; High acid (or acidy) coffees have a sharp, pleasing piquant quality that points up their flavor and gives them snap, verve, liveliness in the cup Acidity may be high, medium, light, low, or lacking altogether in coffees (in which case the coffee tastes flat and dull); The state of being acidic (corrosive), as opposed to being alkaline, measuring below (neutral) 7 0 on the pH scale; The quantitative capacity of water to neutralize a base, expressed in ppm or mg/L calcium carbonate equivalent The number of hydrogen atoms that are present determines this It is usually measured by titration with a standard solution of sodium hydroxide Activated coal This is the most commonly used adsorption medium, produced by heating carbonaceous substances or cellulose bases in the absence of air It has a very porous structure and is commonly used to remove organic matter and dissolved gases from water Its appearance is similar to coal or peat Available in granular, powder or block form; in powder form it has the highest adsorption capacity Activated sludge Oxygen dependent biological process that serves to convert soluble organic matter to solid biomass, that is removable by gravity or filtration; 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; The quality of being sour; sourness; tartness; sharpness to the taste; as, the acidity of lemon juice; Med. Excessive acid quality, as in gastric secretions; {i} state or quality of being acid; sourness, tartness; increase in the production of acid; pH values below 7 the taste experience when something acidic is taken into the mouth
acidity function: The relationship between the acidity of a solution and the concentration of its solute
acidity regulator: any food additive used to control pH
acidity regulators: plural form of acidity regulator
gastric acidity: percentage of acid present in the stomach juices