Alkalized: meaning, definitions and examples
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alkalized
[ ˈæl.kə.laɪzd ]
chemical process
Alkalized refers to a process in which a substance is treated or modified to become more alkaline, meaning it has a higher pH level. This term is often used in the context of food processing, particularly in the production of cocoa, where the beans are alkalized to reduce acidity and create a smoother flavor. Alkalization can also affect the solubility and color of the product, making it more appealing for consumers. Additionally, this term can refer to the treatment of soil or water to adjust their pH levels for agricultural or environmental purposes.
Synonyms
basic, neutralized, soda-based
Examples of usage
- Alkalized cocoa powder is used in many chocolate products.
- The water was alkalized to improve its quality.
- Alkalized soil promotes better plant growth.
- She prefers alkalized foods for their health benefits.
Translations
Translations of the word "alkalized" in other languages:
🇵🇹 alcalinizado
🇮🇳 क्षारीकृत (kṣārīkr̥ta)
🇩🇪 alkalisiert
🇮🇩 alkalisasi
🇺🇦 лужний
🇵🇱 alkalizowany
🇯🇵 アルカリ化された (arukari-ka sareta)
🇫🇷 alcalinisé
🇪🇸 alcalinizado
🇹🇷 alkalize edilmiş
🇰🇷 알칼리화된 (alkalihwa doen)
🇸🇦 قلوي (qalwi)
🇨🇿 alkalizovaný
🇸🇰 alkalizovaný
🇨🇳 碱化的 (jiǎn huà de)
🇸🇮 alkaliziran
🇮🇸 alkalískað
🇰🇿 сілтіленген (siltileñgen)
🇬🇪 ალკალინიზებული (alkalinizebuli)
🇦🇿 alkalinləşdirilmiş
🇲🇽 alcalinizado
Etymology
The term 'alkalized' stems from the word 'alkali', which has its origins in the Arabic term 'al-qalīy', meaning 'the ashes of the saltwort plant'. Alkalies were historically derived from the ashes of burnt plants, particularly those that are high in sodium carbonate. The concept of alkalization became prominent in chemistry when scientists began to study the properties of different substances, particularly in relation to their acidic or basic characteristics. The practice of alkali treatment in food, particularly in cocoa production, gained popularity in the 19th century as manufacturers sought ways to enhance the flavor, color, and stability of chocolate products. This led to the development of various alkalizing agents and techniques. Alkalization is now a well-established process not only in the food industry but also in agricultural and environmental applications, reflecting its widespread significance and impact.