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tr.v. de·a·cid·i·fied, de·a·cid·i·fy·ing, de·a·cid·i·fies
To remove the acid from or reduce the acid content of.

de′a·cid′i·fi·ca′tion (-fĭ-kā′shən) n.


(Chemistry) a procedure that is carried out to lessen the level of acid present in paper


n. desadificación, neutralización de ácidos.
References in periodicals archive ?
Contract notice: Mass deacidification of written cultural material for the neutralization of acids contained in the paper as well as the introduction of an alkaline reserve
Many of these winemakers agreed that the perception of acidity could be manipulated with some deacidification trials, and a few were willing to try the larger acid additions to the must/juice commercially in an effort to retain color post-malolactic fermentation.
van Breemen N (1975) Acidification and deacidification of coastal plain soils as a result of periodic flooding.
63-66) Since the solvent extraction was extensively used for deacidification and enriching PG, (44-46), (67-71) in the modification process applied in the present study, the triglyceride portion of PG was removed by solvent extraction for avoiding the tackiness of the film.
She administers the libraries' preservation program for physical collections, including conservation, binding, mass deacidification, digitization, environmental monitoring, and disaster preparedness.
Though deacidification was widely used--by both Jews and non-Jews--to doctor a bad vintage, Jews were unfairly "scapegoated.
Grape seed oil deacidification by molecular distillation: Analysis of operative variables influence using the response surface methodology.
Only frequencies of 1-3 of the total respondents claim to have used deacidification and microfilming.
The spoilage caused by yeasts is important because they cause refermentation, ester formation, hydrogen sulphide and volatile sulphur compounds, volatile acidity, the formation of volatile phenols, mousiness, film formation, deacidification and the formation of ethyl carbamate.
Malolactic fermentation has several effects on the wine, the primary effect being deacidification.
Meirelles, Simulation of Continuous Physical Refiners for Edible Oil Deacidification, J.
Consequently, cheese deacidification did not take place, and the Brevibacterium could not grow.