Changes in rubber occurring with the passage of time. Qualification of this term is usually necessary, e.g., heat aging, light aging.
Change in a metal by which its structure recovers from an unstable condition produced by quenching or by cold working such as cold reduction. The change in structure is marked by changes in physical properties. Aging which takes place slowly at room temperature may be accelerated by slight increase in temperature. See strain aging.
alternate term for maturation, which is achieved by holding a wine for a period of time sufficient to allow all components to integrate, and in some wines, acquire complexity. Wines are sometimes first aged in barrels and then in bottle. Of course, many consumers choose to 'lay down' age worthy wines in hopes that they will mature further.
The term applied to meat being held at a temperature of 34-36 degrees F. for the purpose of making the meat more tender. ... more on aging here
The process in which bodily structres and functions undergo a negative deviation from the optimum; aging phenomena include decline in memory, muscular strength, manual dexerity, cardiac output, auditory and visual acuity, loss or thinning of hair, decreased muscle mass and increased body fat.
A reaction of the alloying elements taking place in the heat-treatable alloys after solution heat-treatment that brings about an increase in hardness and strength with a decrease in ductility. The reaction may occur at room temperature and is defined as natural aging. The speed of the reaction can be accelerated if it takes place at an elevated temperature in the 250°F to 450°F range where it is defined as artificial aging.
The general deterioration of the body with increasing age.
Leaving the wine alone in a barrel or bottle for a period of weeks, months or years. This allows the wine to mature, and the flavors and other components to blend and harmonize.
A systematic change in frequency and/or resistance with the passage of time due to internal changes in the crystal and/or oscillator. Aging is typically expressed as a maximum value in parts per million per year [ppm/year]. The rate of aging is typically greatest during the first 30 to 60 days after which time the aging rate decreases. Aging is affected by adsorption and desorption of contamination on the surfaces of the quartz, stress relief of the mounting and bonding structures, material outgassing, and seal integrity.
A mild state of fermentation.
Some experts believe that fine cigars shouldn't be smoked until two years after they're made. Most well-made cigars will continue to improve with age for many years if stored properly. That said, most cigars really shouldn't be stored for more than 15 years as they will by then have lost much of their original aroma. Older vintage cigars, such as pre-Castro (pre-1959), if well made and properly stored, may well provide an interesting historical smoke, even if they are shadows of their former selves. Whatever you pay for a vintage cigar there's no guarantee they are still fit to smoke as it all comes down to luck. The same, of course, applies to fine vintage wines.
Holding the mead in an airlocked vessel or bottle for six months to a number of years in order to allow the changes that occur after fermentation to make the wine mellower or more pleasing to drink
Aging or embrittlement occurs during the mixing and laydown process and during the service life of the asphalt pavement. The asphalt binder displays large increases in stiffness due to oxidation and weight loss in the binder.
Aging is a structural change, usually by precipitation, that occurs in some alloys after a preliminary heat treatment or cold working operation. Aging may take place in some alloys at room temperature in moderate time (days) or in others may be done in shorter time at furnace temperatures. Over-aging may be done at a temperature above normal to produce some desirable modification of physical properties.
All wines age to some extent, first in the cellar (in a barrel, cask, tank or vat) and then in the bottle. Many times, if properly stored, wine will improve somewhat with aging. It's good to keep in mind though that 90% of the wine produced in the world is as good when six months old as it is ever likely going to be, and many wines will actually deteriorate with age rather than improve. As a rule of thumb, white wines are better consumed young, and fine red wines, such as red Bordeaux, Cabernet Sauvignons, Barolo, vintage port and others can need upwards of five years in order to achieve the qualities for which they are best known.
The process of estimating the age of a horse by examining the appearance and development of the teeth.
Precipitation from solid solution resulting in a change in properties of an alloy, ususally occuring slowly at room temperature (natural aging) and mor erapidly at elevated temperatures (artifical aging)
the organic process of growing older and showing the effects of increasing age
acquiring desirable qualities by being left undisturbed for some time
As the average life expectancy lengthens and the elderly population grows, the health care of the aging has become an increasingly important issue. In addition to end-of-life care, the frequency of senility of Alzheimer's in this population raises questions about the competency of a patient to give autonomous, informed consent.[See Case Studies related to Aging
The spontaneous change in the properties of a metal usually associated with the recovery of the metal from an unstable condition produced by quenching (quench-aging) or by cold working (strain-aging). Age hardening and aging are terms commonly used synonymously. See also "Precipitation Hardening."
The process of growing chronologically older. The term 'aging' is often treated as synonymous with the term 'senescence'. That is a source of confusion as senescence is a taxonomically limited phenomenon. Regardless of species, all individuals age in all phases of their lifecycle, but only individuals in certain taxa are known to senesce. Even in such creatures, senescence is absent from pre-reproductive life.
Estimating the age of a horse by its teeth
An increase in the proportion of the population in the older ages. May also be measured as an increase in the median age of the population.
Aging is the sum of changes in a bio-system in time. From a biological or philosophical viewpoint, maturation, which is also the sum of changes in a bio-system, may be part of the aging process but from a practical, economical, and marketing viewpoint people are not trying to reverse the "maturity process" but the post-maturity accumulated changes. Aging is not a disease.
storing wine under certain conditions for the purpose of improving the wine. Aging wine in oak barrels adds an oak flavor and makes wine more complex. Aging wine in bottles develops a pleasing taste and odor characteristic called “bottle boquet”.
The effect given to the canvas transfer that mimics an aged canvas, i.e., very slightly darkened as if having a thin film of dirt that an older original canvas may have, given the daily air pollutants it encounters during its lifetime. This effect can be used on a basic transfer or in combination with any other optional effects.
Intentionally keeping a wine for a length of time so that the flavors harmonize and the wine starts to soften and open up. *There is no one correct amount of time to age wine. All wines age differently and at different rates.
A process in which cheese is left to mature. The longer it ages, the less moisture it has and the more flavorful it will become.
a progressive deterioration of physiological function, an intrinsic age-related process of loss of viability and increase in vulnerability. In humans aging is characterized by a complex phenotype.
Changes in physical and mechanical properties that occur when low carbon steel is stored for some time. Aging is also accelerated by exposure of steel to elevated temperatures.
The process of analyzing receivables and payables by classification according to the length of time they have been outstanding. This process is automated in Free Accounting and its results can be viewed in A/R Aging Summary and A/P Aging Summary reports.
Is the concept which assumes that newly issued mortgages tend to prepay slower than mortgages which are older or seasoned. This aging refers to the underlying collateral and not the securities created upon that collateral.
The process of storing wines, beers, or spirits, with the intentions of improving them. The alcohol at hand is normally stored in a cool, dark place.
A change in the properties of certain metals and alloys that occurs at ambient or moderately elevated temperatures after hot working or a heat treatment (quench aging in ferrous alloys, natural or artificial aging in ferrous and nonferrous alloys) or after a cold-working operation (strain aging). The change in properties is often, but not always, due to a phase change (precipitation), but never involves a change in chemical composition of the metal or alloy. See also age hardening, artificial aging, natural aging, averaging, precipitation hardening, precipitation heat treatment, quench aging, and strain aging..
The process of becoming older, a process that is genetically determined and environmentally modulated. See the entire definition of Aging
the balance and complexity of some wines can improve over time; this is influenced by the type of grape, when it was designed to be consumed, and how it is stored.
a vital tool in analyzing the quality of a company’s receivables investment. Most often seen as: (1) a list of the amount of receivables by the month in which they were created; (2) a list of receivables by maturity, classified as current or as being in various stages of delinquency. The aging schedule reveals patterns of delinquency and shows where collection efforts should be concentrated. It helps in evaluating the adequacy of the reserve for BAD DEBTS, because the longer accounts stretch out the more likely they are to become uncollectible. Using the schedule can help prevent the loss of future sales, since old customers who fall too far behind tend to seek out new sources of supply.
a process where accounts receivable are sorted out by age (typically current, 30 to 60 days old, 60 to 120 days old, and so on.) Aging permits collection efforts to focus on accounts that are long overdue.
the process of keeping wine at the proper tempature and humidity to allow it to reach it's fullest potential
Various surface treatments that can be done to copper to produce an "aged" or "antique" look.
A resting period occurring after the fermentation period of the wine making process. It allows time for the wine to improve its qualities through and endless series of natural changes. This resting period is typically between 2 months to 2 years.
Allowing to stand undisturbed for a period in order to develop certain characteristics. Some materials improve upon aging, others have a tendency to lose their value.
Precipitation from solid solution resulting in a change in properties of an alloy, usually occurring slowly at room temperature (natural aging) and more rapidly at elevated temperatures (artificial aging).
As time goes by, the elements in a bottle of fine wine will merge together. A well-aged wine has a seamless personality. A wine that is too young to consume will have multiple components, all fighting for your attention, most commonly oak, alcohol, and fruit extract. Less than 5% of the wine produced around the globe today is meant for aging, so buy what you like and drink it up
A change in properties that occurs at ambient or moderately elevated temperatures after hot working or a heat treating operation (quench aging in ferrous alloys), or after a cold working operation (strain aging). The change in properties is often, but not always, due to a phase change (precipitation), but does not involve a change in chemical composition. In a metal or alloy, a change in properties that generally occurs slowly at room temperature and more rapidly at higher temperatures.
Spontaneous change in the physical properties of some metals, which occurs on standing, at atmospheric temperatures after final cold working or after a final heat treatment. Frequently synonymous with the term “ Age-Hardening.
Accelerated aging tests are run on various rubbers to find out in as short a period as possible the destructive influence of light, oxygen, heat and ozone. Natural or shelf aging requires many years for proper evaluation, so accelerated aging tests will give comparative values in short periods of time; however, there is no absolute correlation between natural aging and accelerated aging.
Wine "matures" with age, whether in bulk or in the bottle. Chemical processes during aging give the wine it's desired balance in acidity and tannins, and also contribute to its boquet.
The process of maturing wine. airlock a.k.a. air trap, bubbler, fermentation trap and trap A glass or plastic device designed to use water as an insulator to protect the fermentation media from contamination and exposure to fresh air, while at the same time allowing carbon dioxide produced by the yeast to escape the fermentation vessel. alcohol Ethanol or ethyl alcohol (C2H5OH), the liquid produced from sugar by fermentation that can make you intoxicated.
Intentionally keeping a wine for a period of time so that the flavors harmonize and the wine begins to soften and open up. There is no one correct period of aging for wine, all wines will age differently and at different rates
The operation of a sample population of the lasers for an extended period of time under specified conditions. BLI performs aging between 500 hours and 10,000 hours.
allows flavors and aromas of the wine to develop and mature prior to bottling.
A change in material property or properties with time. (See Quench Aging and Strain Aging)
Wine can age in bottles, barrels, vats, or stainless steel tanks. Many wines improve during the aging process, which can take anywhere from five months to five years before the wine is ready to be sold to the public. The best conditions for aging wines are a dark room with high humidity and a stable, cool temperature.
refers to the process of allowing newly mixed casting slip to set, undisturbed, for several days. This process allows the ingredients to homogenize for best casting qualities.
Aging refers to the storing of wine in bottles, in hopes of improving its taste and aroma. Red wines are aged in oak barrels to improve their complexity.
Spontaneous changes occurring in the physical as well as mechanical properties of low carbon steel. If steel is subjected to elevated temperatures the aging process will be accelerated.
The storing of wine under certain specific conditions for the purpose of improving the wine.
A change in properties of metals and alloys which occurs slowly at room temperature and will proceed rapidly at higher temperatures. A change in the metal or alloy by which its structure recovers from an unstable condition produced by quenching, quench aging, or by cold working, strain aging. The change in structure consists. The change in properties is often, but not always, due to a phase change, precipitation, but never involves a change in chemical composition of the metal or alloy. See Age Hardening, Precipitation Hardening.
Often referred to as curing or ripening, aging is the process of holding cheeses in carefully controlled environments to allow the development of micro-organisms which usually accentuate the basic cheese flavors.
Also called "precipitation heat-treating," it is a process that naturally or artificially induces changes in aluminum alloy properties. Natural aging occurs at room temperature, while artificial aging occurs in an oven at higher, controlled temperatures, quickening the pace.
A software process that tracks how long a particular table entry remains in the table. The age of an entry (for example, a route entry in a routing table) determines whether to keep or "age-out" (delete) the old entry.
