「ACIDITY」の共起表現(1語右で並び替え)

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「ACIDITY」の共起表現一覧(1語右で並び替え)

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w ranges of temperature, radiation, pressure,	acidity, alkalinity, air, water, salt, sugar, carbon
nic character: its density, boiling point and	acidity all increase.
characterised by Muscat-like aromas and high	acidity, and ripens fairly early.
The noble rot increases the sugar content,	acidity, and glycerol content of the grape clusters.
Due to its high	acidity and fruitiness it is particularly suited to s
Sharps are high in	acidity and add 'bite' to the cider.
The Picolit grape balance of	acidity and sugar lends itself well to dessert wine p
The grape is known for its low	acidity and high tannin content.
om Ehrenbreitsteiner are aromatic and high in	acidity, and somewhat similar to those of Riesling.
de from Grignolino can have noticeably strong	acidity and fruity aroma with alpine notes.
nian wines are noted for their naturally high	acidity and good balance of fruit flavor that tend to
Acid mine drainage drastically alters the	acidity and chemistry of groundwater and streams, and
The wine's moderate	acidity and light, crisp flavors pair well with the d
dditionally, other components of wine such as	acidity and tannins can mask the perception of sugar
The purification of fluorene exploits its	acidity and the low solubility of its sodium derivati
oted for its juiciness, high sugar level, low	acidity, and lack of mealiness.
Noir from the Carneros is known for its crisp	acidity and tight structure and frequently exhibits s
an's work on the effects of changing seawater	acidity and temperature on marine life has drawn wide
tion mechanisms, as well as work on carbanion	acidity and reactivity.
e coffee, it is said to be good for excessive	acidity and other problems in the stomach and bile.
are fresh, racy and fruity, but yet milder in	acidity and showing more body.
It is notable for its Lewis	acidity and its ability to react with almost all know
igh level of fruitiness but tend to lack some	acidity and body.
he wine have good balance between the grape's	acidity and tannins with flavor notes of plum and bla
Okanagan Valley in Canada, tend to have more	acidity and versatility in food pairing
up and check what it actually says regarding	acidity and flabbiness.
ith the addition of sugar to balance the high	acidity and "flabbiness" in the wine.[1]"
Dornfelder has a depth of colour, good	acidity and the ability to benefit from barrique agin
ty" aromas and a fresh taste with rather good	acidity, and are light to golden yellow in colour.
The grape's high	acidity and low alcohol levels bodes well for a semi-
The grape's moderate	acidity and light flavors has made it a favorite for
redients that makes up wine (alcohol, sugars,	acidity and phenols) is considered non-kosher, the ka
on produces Sangiovese based wines with lower	acidity and more pronounced tannins than those associ
milk and a natural coagulation with a slight	acidity and slight saltiness The smoked cheese has a
er the label 'Pinot Blanc' are rather high in	acidity and are vinified in tank, though more prestig
en orally due to its high melting point, weak	acidity, and its being only sparingly soluble in wate
ontent, but less noble rot character and less	acidity, and therefore tends to come across as less e
The wine is noted for high	acidity and berry flavors.
A neutral pH value between	acidity and alkalinity
temperature, has high fertility and moderate	acidity and, consequently, self-supporting population
to produce intensely flavored wines with high	acidity, apricot and quince fruit along with spicy an
esult cool, fruity white wines with very good	acidity are produced here.
naturally low sugar levels and medium to high	acidity are not out of balance.
s made from Marechal Foch tend to have strong	acidity, aromas of black fruits and, in some cases, t
goat, a characteristic taste with some slight	acidity, at times a little peppery and slightly salty
ley Sauvignon blanc is food friendly with its	acidity balanced by fruit flavors and aromas.
trialled as a treatment for excessive gastric	acidity, but withdrawn after human trials showed live
and Sultana in order to create wines of good	acidity, but low in tannin.
In cooler climates, the	acidity can come across as grass with light cherry fr
The grapes naturally high	acidity can make the wine somewhat tart with a slight
amount of exchangeable base cations, the more	acidity can be neutralised in the short time perspect
are colour intensive red wines with moderate	acidity, can have rather much tannin and show aromas
Because of its low level of	acidity, Catupiry has become an ingredient in various
such as potassium and sodium due to its high	acidity caused by the electrophilic carbonyl groups a
were made usable for soybean farming through	acidity correction, fertilization, plant breeding, an
the solvation energy of X. Observed trends in	acidity correlate with bond energies, the weaker the
In protein chemistry, net	acidity equates to negative charge.
ng grape variety, as this retains significant	acidity even with the extreme ripeness, which results
s; relieves backache, gastritis, indigestion,	acidity, flatulence; massages and tones the pelvic or
The Hammett	acidity function (H0) is a measure of acidity that is
ist Louis Plack Hammett and is the best-known	acidity function used to extend the measure of acidit
The term	acidity function is also used for measurements made o
The Hammett	acidity function is used in fields such as physical o
ies based on what is now known as the Hammett	acidity function.
e following values are based upon the Hammett	acidity function.
Other	acidity functions have been proposed for different en
sical definition superacid is an acid with an	acidity greater than that of 100% pure sulfuric acid,
ly alkaline in nature and the skin's moderate	acidity helps to neutralize their chemical effects.
able to withstand high temperatures and high	acidity in its rhizosphere.
All wines need some degree of	acidity in order to be balanced and avoid tasting fla
sometimes thought to have positive effects on	acidity in the body.
to its ability to ripen late and maintain its	acidity in hot climates like those of Peloponnese and
g season with a correspondingly high level of	acidity in the grapes.
l)boron are structurally similar, their Lewis	acidity is not.
The	acidity is softened through carbonic maceration, a pr
This	acidity is due to hydrochloric acid in the chyme that
	Acidity is also a key component in food and wine pair
This extreme	acidity is achieved by its amino acid sequence.
	Acidity is indicated by large negative values of H0.
her with metabolic alkalosis (decreased blood	acidity) it is often due to vomiting.
Reflecting its strong	acidity, it dissolves almost all organic compounds th
citric one, as if some sugar is added to mask	acidity, it affects the flavor less than pasteurizati
The grape's high	acidity lends itself to sparkling wine production.
The waters of the lake have a high	acidity level due to the amount of vegetation that is
fact, studies have repeatedly shown that the	acidity level of the stomach does not change very muc
tached from the PAH stacks, and after ambient	acidity levels drop again, they would tend to fold ba
siological changes that are a response to the	acidity make the animals less able to withstand warme
Its snappy	acidity makes it a versatile food wine.
	acidity not exceeding 0,6 grams per 100 grams of oil;
eratures, oxygen depletion and the increasing	acidity of the water.
ly, the term refers to the enhancement of the	acidity of an acid by itself.
inic acid is also implicated in the perceived	acidity of coffee.
ochromic substances detect alterations in the	acidity of substances, like detection of corrosion in
lated triflic acid (CF3SO3H) retains the high	acidity of FSO3H but is more hydrolytically stable.
hing is regarded as generally poor due to the	acidity of the water and the pond's natural infertili
usters in the solid state indicates the Lewis	acidity of the monomer.
ore easily, and the lime helps neutralize the	acidity of the peel.
Chemical erosion caused by the natural	acidity of water has formed a cave system underneath
onegative halogens often result in the higher	acidity of these compounds by stabilising the negativ
water to produce phenylketene due to the high	acidity of the alpha proton.
This process drastically lowers the	acidity of the wine and makes Sherries one of the mos
depressant maprotiline takes advantage of the	acidity of anthrone protons for incorporation of the
Robinson also notes that the naturally high	acidity of the grape makes it a good base cuvee varie
und in drywall - when humid (with the natural	acidity of carbon dioxide found in the air), it relea
on archival materials, many times testing the	acidity of media the artist was interested in using.
part of duodenum where it protects from high	acidity of food, and also at terminal ileum, where an
theory as a basis, Lemery stipulated that the	acidity of any substance consisted in its pointed par
econd step is not likely to require the lewis	acidity of the calcium.
The	acidity of aqueous ZnCl2 solutions relative to soluti
The triethanolamine neutralizes the	acidity of the salicylic acid.
ietal wines on their own because of a lack of	acidity or structure.
er a pH value range from 1-14 to indicate the	acidity or basicity of solutions.
Maybe it should be "high	acidity OR flabbiness"?
ine soda is added to neutralize the excessive	acidity produced by the action of the yeast.
The	acidity produced by fermentation helps to prevent spo
thrive under extreme conditions such as high	acidity, radiation and metal contamination are of par
has an alcohol ratio between 11 - 13%, and an	acidity range of 5 to 7 grams/liter.
It is also used as an	acidity regulator and sequestrant.
is used as a firming agent in food, and as an	acidity regulator and sequestrant.
Added to some food and beverages as an	acidity regulator and labeled as E329.
s, Sweeteners (*Aspartame, Sodium Saccharin),	Acidity Regulator (Sodium Citrate), Preservative (Sod
It is used as	acidity regulator or acidifier for use in, for exampl
a food additive with E number E381 used as an	acidity regulator.
ber E301 and is used as an antioxidant and an	acidity regulator.
ugar, Flavour Enhancer: Monosodium Glutamate,	Acidity Regulator: Sodium Diacetate, Dried Yeast, Cit
lutamate, Spices, Dried Onion, Yeast Extract,	Acidity Regulator: Sodium Diacetate, Dried Garlic, Fl
It has the E number E339 and is used as an	acidity regulators in a variety of food products.
As food additives, adipates are used as	acidity regulators.
This litmus paper test to determine the mash	acidity resulted in Crowe's decision to age his "Old
The	acidity, salt content and oxygenation provided by dai
ge means bitter, but the wine is dry, high in	acidity, somewhat aromatic, with hints of pine.
he presence of volcanic ash with the specific	acidity spikes in the Greenland ice cores presents cl
Marzemino can produce light wines with lively	acidity that can be slightly sparkling.
This contributes to the balance of	acidity that grapes from Atlas Peak vineyards are kno
Carneros Chardonnay is marked by its high	acidity that can bring balance to the fatter, rounder
are virtually colorless with noticeably high	acidity that can come across on the palate with citru
s a protective barrier due to its dryness and	acidity, the conjunctiva (membrane covering the eye)
as marine invertebrates deal with increasing	acidity, the larvae have to "re-tune" their metabolis
of penicillin back into water by changing its	acidity, this would purify the penicillin.
It adds	acidity to the blends Valpolicella and Bardolino made
used to inject an "old" quality, and perhaps	acidity to the blend.
ith Riesling and Pinot Gris, but with greater	acidity to balance the sweetness, such wines can be v
	Acidity values in the fat content of the cheese have
Meldrum's acid high	acidity was long considered "anomalous" given it is 8
terms of Japanese tastes, the astringency and	acidity were not accepted at the beginning.2
lly decreases the pH of water, increasing the	acidity, which may be toxic for fish.
It provides strong	acidity with minimal interference because perchlorate
is written, it sounds like it's equating high	acidity with flabbiness, but high acidity is the oppo
Meldrum's acid has a high	acidity with a pKa of 4.97.
phenolphthalein) to determine the titratable	acidity within the grape.

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