from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. oxidation
from the GNU version of the Collaborative International Dictionary of English
- n. The process of oxidizing; the addition of oxygen to a compound with a loss of electrons. The process always occurs accompanied by reduction.
from The Century Dictionary and Cyclopedia
- n. Same as oxidation.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. the process of oxidizing; the addition of oxygen to a compound with a loss of electrons; always occurs accompanied by reduction
Sorry, no etymologies found.
Apparently there's some kind of oxidization going on, and the result is that after you eat something made with these pine nuts, you experience a bitter taste in your mouth that can last for a few days up to three weeks.
I have some rifle ammo given to me BUT it has green oxidization on it ..
You can also modify your color hue or tone and neutralize it by going a shade darker, brightening an existing shade, or evening out general oxidization or slight discoloration.
This air leads to the oxidization of the ale and makes for a less palatable brew the next day.
As I understand, its the oxidization that is a problem, so if you did what they do with winesavers and the like -- replace oxygen in container with food grade nitrogen, you should slow the process down.
Plants contain antioxidants, an antidote for oxidization, the underlying cause of most illness we see today, including breast cancer.
The goop is a brown-green, and it delivers a putrid-looking earth tone to the yarn, but in a magic moment of oxidization, this color suddenly explodes into electric blue.
Which is why I love this refillable bottle from a nearby shop BKLYN Larder, which taps their house imported olive oil from an oxidization-free keg, and their bottles are tinted brown to keep light from letting the oil go stale, too.
I've used pumice hand cleaner in the past to remove heavy oxidization from paint but it was also too abrasive.
As I understand, its the oxidization that is a problem, so if you did what they do with winesavers and the like--replace oxygen in container with food grade nitrogen, you should slow the process down.
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