acidness

简明释义

英[ˈæsɪdnes]美[ˈæsɪdnəs]

n. [化学] 酸度，酸性；不悦的样子

英英释义

单词用法

同义词

反义词

例句

1.There are many factors to affect the strong or weak of acidness of organic compounds. The paper expresses the strong or weak influence of Hydrogen bond on acidness of organic compounds in detail.

影响有机化合物酸性强弱的因素很多，本文仅以氢键对有机化合物酸性强弱的影响作了祥细的分析。

2.There are many factors to affect the strong or weak of acidness of organic compounds. The paper expresses the strong or weak influence of Hydrogen bond on acidness of organic compounds in detail.

影响有机化合物酸性强弱的因素很多，本文仅以氢键对有机化合物酸性强弱的影响作了祥细的分析。

3.The chef adjusted the recipe to balance the acidness 酸度 of the sauce.

厨师调整了食谱，以平衡酱汁的酸度。

4.She noticed the acidness 酸度 in the fruit salad was too strong.

她注意到水果沙拉的酸度太强了。

5.To enhance the flavor, you can increase the acidness 酸度 with lemon juice.

为了增强风味，你可以用柠檬汁增加酸度。

6.The wine's acidness 酸度 gives it a refreshing taste.

这款酒的酸度让它的味道更加清新。

7.The acidness 酸度 of the vinegar made the salad dressing tangy.

醋的酸度让沙拉酱变得酸爽。

作文

The concept of acidness is often associated with the taste and properties of certain substances, particularly in the realm of chemistry and gastronomy. In everyday life, we encounter acidness in various forms, from the tangy flavor of citrus fruits to the sharp bite of vinegar. Understanding acidness can enhance our appreciation for food and beverages, as well as deepen our knowledge of chemical reactions. In cooking, the acidness of an ingredient can significantly alter the overall flavor profile of a dish. For instance, adding lemon juice or vinegar to a salad can brighten the flavors and create a more balanced taste. This is because acidness can cut through richness and add a refreshing contrast. Chefs often use this principle to elevate their dishes, knowing that a touch of acidness can make all the difference between a bland meal and a memorable one.Moreover, the acidness of certain foods plays a crucial role in preservation. For example, pickling is a process that relies on the acidness of vinegar to inhibit the growth of bacteria, thereby extending the shelf life of vegetables. This not only allows us to enjoy seasonal produce year-round but also introduces a unique flavor that enhances many dishes.From a scientific perspective, acidness refers to the concentration of hydrogen ions in a solution, which determines its pH level. A lower pH indicates a higher level of acidness, while a higher pH suggests alkalinity. This concept is vital in various fields, including agriculture, where soil acidness can affect plant growth and nutrient availability. Farmers often test soil pH to determine the best crops to plant and the necessary amendments to improve fertility.In the world of beverages, acidness is a key characteristic that can influence our preferences. For instance, coffee and wine connoisseurs often discuss the acidness of their favorite brews, as it can impact the overall tasting experience. A well-balanced coffee or wine will have a harmonious blend of acidness, sweetness, and bitterness, creating a complex flavor profile that delights the palate.Additionally, the acidness of certain fruits, like strawberries or green apples, can evoke feelings of nostalgia and joy. Many people associate these flavors with childhood memories, such as enjoying a fresh fruit salad on a hot summer day. The acidness not only provides a refreshing taste but also stimulates our senses, making the eating experience more enjoyable.In conclusion, acidness is a multifaceted concept that extends beyond mere taste. It plays a significant role in cooking, preservation, science, and even our emotional connections to food. By understanding the nuances of acidness, we can enhance our culinary skills, appreciate the science behind our meals, and enjoy the rich tapestry of flavors that food has to offer. Whether we are savoring a tangy dish or experimenting with new recipes, being mindful of acidness can lead to a greater appreciation for the art of cooking and the science of flavor.

“酸度”这一概念通常与某些物质的味道和特性相关，特别是在化学和美食领域。在日常生活中，我们以各种形式遇到“酸度”，从柑橘类水果的酸味到醋的尖锐口感。理解“酸度”可以增强我们对食物和饮料的欣赏，并加深我们对化学反应的了解。在烹饪中，成分的“酸度”可以显著改变菜肴的整体风味。例如，在沙拉中加入柠檬汁或醋可以使风味更加明亮，从而创造出更平衡的味道。这是因为“酸度”可以切割丰富感并增加一种清新的对比。厨师们常常利用这一原理来提升他们的菜肴，知道一点“酸度”可以使一顿饭的区别变得显著。此外，某些食物的“酸度”在保存中也起着至关重要的作用。例如，腌制是一种依赖于醋的“酸度”来抑制细菌生长的过程，从而延长蔬菜的保质期。这不仅让我们全年享受季节性农产品，还引入了一种独特的风味，增强了许多菜肴。从科学的角度来看，“酸度”指的是溶液中氢离子的浓度，这决定了其pH值。较低的pH值表示较高的“酸度”，而较高的pH值则表明碱性。这个概念在农业等多个领域至关重要，因为土壤的“酸度”会影响植物生长和养分的可用性。农民们常常测试土壤pH值，以确定最佳的作物种植和改善肥力所需的修正措施。在饮料的世界中，“酸度”是一个关键特征，可以影响我们的偏好。例如，咖啡和葡萄酒的鉴赏家常常讨论他们最喜欢的饮品的“酸度”，因为它会影响整体的品尝体验。一杯平衡良好的咖啡或葡萄酒将具有“酸度”、甜味和苦味的和谐结合，创造出复杂的风味轮廓，使味蕾愉悦。此外，某些水果的“酸度”，如草莓或青苹果，可以唤起怀旧和快乐的感觉。许多人将这些风味与童年回忆联系在一起，例如在炎热的夏天享用新鲜水果沙拉。“酸度”不仅提供清新的味道，还刺激我们的感官，使进食体验更加愉快。总之，“酸度”是一个多面的概念，超越了单纯的味道。它在烹饪、保存、科学甚至我们与食物的情感联系中发挥着重要作用。通过理解“酸度”的细微差别，我们可以增强我们的烹饪技能，欣赏我们餐点背后的科学，并享受食物所提供的丰富风味织锦。无论我们是在品味一道酸味十足的菜肴，还是在尝试新食谱，关注“酸度”都能让我们更好地欣赏烹饪艺术和风味科学。