Noun:

छातीत जळजळ, आंबटपणा,

acidities मराठी अर्थाचे उदाहरण:

इंग्लंडमध्ये रेनेट वापरुन बनवलेल्या दही यांना जांकेट म्हणून संबोधले जाते; खरे दही आणि मठ्ठा दुधाच्या वातावरणामुळे (तापमान, आंबटपणा) नैसर्गिक विभक्ततेपासून तयार होते.

थायलंड आणि व्हिएतनाममध्ये, फुलपाखरा निळ्या वाटाणा चहामध्ये आंबटपणा वाढवण्यासाठी आणि पेयांना गुलाबी-जांभळा रंग देण्यासाठी सामान्यतः रात्रीच्या जेवणानंतर दिले जाणारे पेय तयार करण्यासाठी किंवा हॉटेल आणि स्पामध्ये स्फूर्ती म्हणून मिसळले जाते.

दूधातील आंबटपणा वाढवल्यामुळे दूधातील प्रथिने (दुधातील सत्त्वमय) घन अवस्था प्राप्त करत जातात.

आमसुलाचा वापर स्वयंपाकात आंबटपणासाठी केला जातो.

दह्यात योगर्टपेक्षा जास्त आंबटपणा असतो.

कैरीच्या आंबटपणानुसार प्रमाण बदलते.

acidities's Usage Examples:

Establishment of an absolute scale of acidities in dimethyl sulfoxide solution".

research into superacids and his development of a scheme for comparing their acidities based on what is now known as the Hammett acidity function.

"Equilibrium acidities in dimethyl sulfoxide solution".

a full range of colour for a full range of pH because, after certain acidities, the conjugated system will not change.

"Scale of acidities in the gas phase from methanol to phenol".

"Effects of structural changes on acidities and homolytic bond dissociation energies of the hydrogen-nitrogen bonds.

Their high acidities stem from the extensive delocalization of their conjugate bases, carboranate.

A recent in silico comparison of the gas phase acidities of the vinylogues of phenol and cyclohexanol in conformations that allow.

, into the region of acidities greater than that of 100% H2SO4.

"Alkyl effects on equilibrium acidities of carbon acids in protic and dipolar aprotic media and the gas phase".

effect are eliminated, and it becomes possible to directly compare the acidities of different substances (e.

strong base such as sodium hydride: CH3CH2OH + NaH → CH3CH2ONa + H2 The acidities of water and ethanol are nearly the same, as indicated by their pKa of.

period he did pioneering work on the measurement of accurate gas phase acidities of organic molecules using the newly developed flowing afterglow technique.

Synonyms:

taste property, vinegariness, sour, tartness, vinegarishness, sourness, acerbity,

Antonyms:

tasty, unpalatability, tasteless, palatability, unsoured,