when used to describe soil, "acidic" refers to a pH value of less than 7 (which is neutral). Many plants have a hard time growing in acidic soil.
Tending to form an acid. Any of a large class of substances capable of turning litmus indicators red, of reacting with and dissolving certain metals to form salts, or having a sour taste.
An herb or substance that reacts with an alkaloid to produce a salt.
Having a pH of less than 7.0 (a hydrogen ion concentration greater than 10-7 molar).
Wine with a tart taste due to the presence of natural acids from the grape or fermentation process.
soil or water that has a pH of less than 7, a high concentration of hydrogen ions, and very few nutrients (The streams of the Pinelands are very acidic)
in general, a substance which contains hydrogen and which dissolves in water to produce one or more hydrogen ions. Acidity is commonly measured using the pH scale. Acids have a pH lower than 7.
Water with a pH of less than 7.
Used to describe wines whose total acid is so high that they taste tart or sour and have a sharp edge on the palate.
describes a compound or solution with an excess of hydrogen ions. Forms an acid when dissolved in water.
Describes a solution with a high concentration of H+ ions.
Having an excess of hydrogen atoms gives water a pH less than 7.
A predominance of sourness or sharpness.
A term describing materials with a pH less than 7.
corrosive and sour tasting like lemon juice. An acid is a compound which produces hydrogen ions (protons) when dissolved in water.
Having a pH value less than 7.0.
A term used to describe a slightly sour flavor to cheese.
soil or water that has a pH value of less than 7, a high concentration of hydrogen ions and contains very few nutrients (The water in the Pinelands is very acidic.)
a solution that has a pH less than 7; acid.
A substance that has an abundance of hydrogen ions, causing its pH to be less than 7. Introduction Task Process Information resources Guidance Dr. Bravo Ms. Alarcón Dr. Sosa Dr. Soto Mr. Sanchez
Tartness caused by high acid content.
Acidic wines are those where the acid levels are too high giving wines a tart or sour taste whilst having a sharp edge on the pallet.
having a pH level of less than 7.0 on a scale of 1 to 14
Presence of natural acids from the grapes during fermentation process. A great example of something very acidic (an extreme example) is vinegar (which is what happens when good wine turns bad). You obviously do not want your wine to be too acidic, as it makes the wine almost a bit tart.
Acidic soil has a low pH level under 6.5.
Wines need natural acidity to taste fresh and lively, but an excess of acidity results in an acidic wine that is tart and sour.
Too much acid will make a wine taste sharp. The right balance gives it freshness and length.
Soils with a pH less than 7.0 in water. While some plants thrive in acid soils, others don't and require lime to make the soil more alkaline. This term is also used as a Subgroup distinction for a number of Soil Orders in the Australian Soil Classification ( Isbell, 1996). It refers to soils with a B2 horizon that on the whole is strongly acid.
Too much acid in wine gives it a sharp, biting smell & taste, while the right balance gives it liveliness.
or tart, sour. All wines contain some acids, predominantly tartaric. Raw, young wines are generally more acidic than older ones. improperly balanced wines may taste sour because of an abnormally high acid content.
Soil reaction with a pH value less than seven on a scale of 1 to 14.
Sour; having a pH of less than 7.
a condition in which the concentration of positively charged hydrogen ions is high and the pH is less than 7.0.
tending to form an acid, having a pH of less than 7
Water that has a pH reading of less than 7.
Soil with a pH less than 7.0. The lower the pH the more acidic or sour the soil. Sulfur is typically added to make the soil more acidic. Acidity can also occur naturally in forested areas or as a result of leached soils.
Term used to describe a material having a pH of less than 7.0 in water.
food can be sharp, tart, sour, bitter. Just the opposite of sweet, sugary, honey.
(uh-SID-ick) The condition of water or soil which contains a sufficient amount of acid substances to lower the pH below 7.0.
Having a dry, or sour, taste, especially characteristic of fruity beers.
Adjective used to describe a substance or solution that has an abundance of positive hydrogen ions.