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acidity

acidity

acidity Sentence Examples

  • It tends to destroy insects and weeds, and gets rid of acidity of the soil.

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  • At the same time the acidity is markedly reduced.

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  • at the end of the melting down, dephosphorization is then impeded by the temporary acidity of the slag, as just explained.

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  • In 1780 he proved that the acidity of sour milk is due to what was afterwards called lactic acid; and by boiling milk sugar with nitric acid he obtained mucic acid.

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  • This reduction of acidity is partly due to the deposition of various salts of tartaric acid, which are less soluble in a dilute alcoholic medium than in water, and partly to the action of micro-organisms. Young wines differ very widely in their composition according to class and vintage.

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  • The acidity may vary between 0.3 and 1% according to circumstances.

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  • It is principally due to a lack of alcohol in the wine cr to lack of acidity in the must.

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  • It is principally due to a lack of alcohol in the wine cr to lack of acidity in the must.

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  • It is found that transparent oils under the influence of light absorb oxygen, becoming deeper in colour and opalescent, while strong acidity and a penetrating odour are developed, these changes being due to the formation of various acid and phenylated compounds, which are also occasionally found in fresh oils.

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  • A slight degree of acidity seems more favourable to the crystallization of salt than alkalinity; thus it is a practice to add a certain amount of alum, 2 to 12 lb per pan of brine, especially when, as in fishery salt, fine crystals are required.

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  • A slight degree of acidity seems more favourable to the crystallization of salt than alkalinity; thus it is a practice to add a certain amount of alum, 2 to 12 lb per pan of brine, especially when, as in fishery salt, fine crystals are required.

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  • After absorption into the blood, the acetates are oxidized to carbonates, and therefore are remote alkalies, and are administered whenever it is desired to increase the alkalinity of the blood or to reduce the acidity of the urine, without exerting the disturbing influence of alkalies upon the digestive tract.

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  • When the grape is ripe, the sugar has attained to a maximum and the acidity is very much reduced; the tannin has entirely disappeared.

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  • At the same time, their acidity is very low and their bouquet characteristically delicate and elegant.

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  • It will be seen that, compared with the dry, light red wines, the proportion of sugar, alcohol and acidity is comparatively high in champagne, and the extract (solid matter) rather low.

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  • When the grape is ripe, the sugar has attained to a maximum and the acidity is very much reduced; the tannin has entirely disappeared.

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  • A perfect soil would be such a blend of sand, clay, chalk and humus as would contain sufficient clay and humus to prevent drought, enough sand to render it pervious to fresh air and prevent waterlogging, chalk enough to correct the tendency to acidity of the humus present, and would have within it various substances which would serve as food-materials to the crops.

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  • The method introduced by Dyer of dissolving out the mineral constituents of the soil with a i% solution of citric acid, which represents about the average acidity of the roots of most common plants, yields better results.

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  • The fact is that the constitution of average grape juice and the temperatures of fermentation which generally prevail are particularly well suited to the life action of wine yeast, and are inimical to the development of the other organisms. When these conditions fail, as is, for instance, the case when the must is lacking in acidity, or when the weather during the fermentation period is very hot and means are not at hand to cool the must, bacterial side fermentations may, and do, often take place.

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  • As the wine matures the most noticeable feature in the first instance is the reduction in the acidity, which is mainly due to a deposition of tartar, and the disappearance of tannin and colouring matter, due to fining and the action of oxygen.

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  • Hence the composition and acidity of the solution, on which so much depends, must be constantly watched.

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  • The soil of the Territory is almost wholly a decomposition of lava, and in general differs much from the soils of the United States, particularly in the large amount of nitrogen (often more than 1.25% in cane and coffee soil, and occasionally 2.2%) and iron, and in the high degree of acidity.

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  • As the berry grows the amount of sugar gradually increases, and the same up to a certain point applies to the acidity.

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  • - This includes sulphuric, hydrochloric, nitric, phosphoric, tartaric, citric, acetic and lactic acids, all of which owe their action to their acidity.

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  • acidity of the stomach, no doubt, but sugar candy is an exception.

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  • acidity of the hexaaqua ions.

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  • acidity of soil caused by acid rain.

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  • The lime can neutralize acidity of soil caused by acid rain.

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  • Treatment to neutralize the acidity of the digestive juices can help to relieve the symptoms of the ulcer.

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  • You may increase or decrease the acidity simply by extending or decreasing the time, or by increasing or decreasing the amount of starter.

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  • The wine maker can also correct or adjust the acidity of the wine using tartaric acid to achieve the taste they are looking for.

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  • Calcium sources that simply reduce stomach acidity are next to useless.

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  • Lobster in a rich sauce calls for a slightly richer Chardonnay to balance the acidity of the sauce.

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  • CONCLUSIONS: While dilution had very little effect on the measured pH values, the titratable acidity reduced as the drink became more dilute.

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  • No effect on gastric acidity, healing not substantially affected compared with controls.

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  • Its richness of texture balances perfectly its racy acidity.

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  • The palate had ripe fruit, honey, cream and toffee apples balanced with some refreshing acidity giving way to a long finish.

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  • Sweet, rich and concentrated with a lovely crisp acidity and a delicate balance between floral and fruit tones.

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  • The wines from this region are very lively and have a fruity acidity.

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  • acidity regulator, particularly in beer making.

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  • The palate is light to medium bodied and dry, with good balancing acidity alongside its fresh fruit flavors and crisp finish.

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  • Testing the soil acidity Some soils are slightly acid, some are slightly alkaline.

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  • As already described, ocean acidity may increase as phytoplankton (and increased marine organisms) decompose.

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  • alkaline soil to increase acidity for acid loving plants.

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  • Prior to the onset of the 19 th Century, diatom assemblages suggest a little or no change in water acidity.

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  • calcifyural way to combat acidity is to add calcified seaweed which will also add valuable trace elements.

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  • caramel flavor, which is superbly balanced with acidity.

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  • Soil acidity and pH; cation exchange capacity and exchangeable cation exchange capacity and exchangeable cations; particle size analysis; soil salinity.

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  • constipation diarrhea and over acidity.

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  • crisp acidity and a delightful balance between red fruit and citrus flavors.

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  • diatom assemblages suggest a little or no change in water acidity.

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  • The main defect is that the acidity is too low which gives a rather flabby taste.

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  • The Link between forest critical loads for acidity & nitrogen and the sustainability of forest ecosystems.

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  • full-bodied with excellent acidity, and have a hint of smokiness.

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  • gooseberryrs found elderflowers, subdued oak and stewed gooseberries on the nose and sweet, creamy vanilla coupled with refreshing acidity on the palate.

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  • This increase in CSF acidity causes hyperventilation which lowers the carbon dioxide concentration in the blood.

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  • limey acidity that magnifies the citrus and mineral characters.

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  • The palate is medium bodied and zesty with a persistent mousse, crisp acidity and a delightful balance between red fruit and citrus flavors.

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  • neutralize the acidity of the digestive juices can help to relieve the symptoms of the ulcer.

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  • oesophaguspossibility is to measure the acidity in the lower end of the esophagus during a 24-hour period.

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  • racy acidity.

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  • refreshing, clean acidity.

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  • A natural way to combat acidity is to add calcified seaweed which will also add valuable trace elements.

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  • once slaked with water it could be spread on fields to reduce the acidity of the soil.

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  • sodium bicarbonate may also be of use to aid in controlling the changes in the acidity of the blood.

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  • tannic fruit, low acidity.

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  • tannin structure and acidity.

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  • Furthermore, within the body the acidity of the upper GI tract renders the habitat untenable to fungi.

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  • winy acidity and blackcurrant flavor and aroma make Estate Kenya one of the finest coffees in the world.

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  • zippy, crisp acidity.

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  • It is found that transparent oils under the influence of light absorb oxygen, becoming deeper in colour and opalescent, while strong acidity and a penetrating odour are developed, these changes being due to the formation of various acid and phenylated compounds, which are also occasionally found in fresh oils.

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  • will suffice to give the required current density; on the other hand, an abnormally great distance between the electrodes, or a diminution in acidity of an acid bath, or in the strength of the solution used, will increase the resistance, and so require the application of a higher E.M.F.

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  • A perfect soil would be such a blend of sand, clay, chalk and humus as would contain sufficient clay and humus to prevent drought, enough sand to render it pervious to fresh air and prevent waterlogging, chalk enough to correct the tendency to acidity of the humus present, and would have within it various substances which would serve as food-materials to the crops.

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  • The method introduced by Dyer of dissolving out the mineral constituents of the soil with a i% solution of citric acid, which represents about the average acidity of the roots of most common plants, yields better results.

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  • It tends to destroy insects and weeds, and gets rid of acidity of the soil.

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  • In 1780 he proved that the acidity of sour milk is due to what was afterwards called lactic acid; and by boiling milk sugar with nitric acid he obtained mucic acid.

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  • After absorption into the blood, the acetates are oxidized to carbonates, and therefore are remote alkalies, and are administered whenever it is desired to increase the alkalinity of the blood or to reduce the acidity of the urine, without exerting the disturbing influence of alkalies upon the digestive tract.

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  • The soil of the Territory is almost wholly a decomposition of lava, and in general differs much from the soils of the United States, particularly in the large amount of nitrogen (often more than 1.25% in cane and coffee soil, and occasionally 2.2%) and iron, and in the high degree of acidity.

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  • at the end of the melting down, dephosphorization is then impeded by the temporary acidity of the slag, as just explained.

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  • As the berry grows the amount of sugar gradually increases, and the same up to a certain point applies to the acidity.

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  • The character of the acidity, however, changes, the free tartaric acid gradually disappearing, forming bitartrate of potash and being otherwise broken up. On the other hand, the free malic acid increases and the tannin decreases.

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  • The fact is that the constitution of average grape juice and the temperatures of fermentation which generally prevail are particularly well suited to the life action of wine yeast, and are inimical to the development of the other organisms. When these conditions fail, as is, for instance, the case when the must is lacking in acidity, or when the weather during the fermentation period is very hot and means are not at hand to cool the must, bacterial side fermentations may, and do, often take place.

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  • At the same time the acidity is markedly reduced.

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  • This reduction of acidity is partly due to the deposition of various salts of tartaric acid, which are less soluble in a dilute alcoholic medium than in water, and partly to the action of micro-organisms. Young wines differ very widely in their composition according to class and vintage.

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  • The acidity may vary between 0.3 and 1% according to circumstances.

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  • As the wine matures the most noticeable feature in the first instance is the reduction in the acidity, which is mainly due to a deposition of tartar, and the disappearance of tannin and colouring matter, due to fining and the action of oxygen.

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  • As a rule, wines which are kept for many years in cask become very dry, and the loss of alcohol by evaporation - particularly in the case of light wines - has as a result the production of acidity by oxidation.

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  • It has been found, for instance, that in the case of the mannitic disease the action of the micro-organism may be checked, or prevented altogether, by bringing the acidity of the must up to a certain level by the addition of a small quantity of tartaric acid.

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  • At the same time, their acidity is very low and their bouquet characteristically delicate and elegant.

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  • It will be seen that, compared with the dry, light red wines, the proportion of sugar, alcohol and acidity is comparatively high in champagne, and the extract (solid matter) rather low.

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  • Hence the composition and acidity of the solution, on which so much depends, must be constantly watched.

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  • - This includes sulphuric, hydrochloric, nitric, phosphoric, tartaric, citric, acetic and lactic acids, all of which owe their action to their acidity.

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  • The wine is supple and balanced with refreshing, clean acidity.

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  • High quality fruit with good acidity and soft ripe tannins.

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  • This Riesling is made in the dry style, and shows classic stony fruit with a refreshing acidity and silky smoothness.

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  • Once slaked with water it could be spread on fields to reduce the acidity of the soil.

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  • Sodium bicarbonate may also be of use to aid in controlling the changes in the acidity of the blood.

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  • Big blackcurrant nose, super big damson tannic fruit, low acidity.

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  • The palate has flavors of black fruit and nuts and is balanced with good tannin structure and acidity.

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  • Investigating the uncertainties in the Simple Mass Balance equation for acidity critical loads for terrestrial ecosystems.

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  • Furthermore, within the body the acidity of the upper GI tract renders the habitat untenable to fungi.

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  • The tremendous body, astounding winy acidity and blackcurrant flavor and aroma make Estate Kenya one of the finest coffees in the world.

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  • A nice fat texture apparent on entry, immediately countered by some vibrant, positively zippy, crisp acidity.

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  • Italian: Italian roast is extremely dark with little acidity.

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  • Many vets choose to do this by providing your cat with a prescription diet designed to keep urine acidity up so the crystals don't have the opportunity to form.

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  • Salty Dogs combine gin or vodka with grapefruit juice and are generally served in a glass with a lightly salted rim to cut the grapefruit acidity.

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  • RealClimate, a website run by climate scientists, states that the rising temperatures affect the ocean's ability to absorb carbon dioxide from the atmosphere and this increases the acidity of the ocean waters.

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  • Increased acidity has a detrimental effect on the living coral reefs, as well as shelled creatures.

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  • It is generally not a good idea to drink apple cider vinegar straight over an extended period of time, as the acidity may harm the enamel on your teeth.

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  • The acidity will kill the fungus and leave your hair shiny and healthy looking.

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  • Olive Oil - This oil from pressed olives comes in varying degrees of acidity, which refers to the proportion of fatty acids not taste.

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  • If you are unsure about the acidity of a piece of paper, use a pH-detecting pen to determine whether it is photo safe.

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  • Their colors are adjusted during growing periods by altering the acidity or alkalinity levels of their potting soil.

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  • Fruits that are low in acidity are an adequate source of vitamin C.

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  • Discovering the best acidity will greatly affect the fertility of your garden.

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  • Many home gardeners choose to create raised beds in which to plant their gardens, as it is easier to control a small area of soil and get the proper acidity and fertilization.

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  • The best soil for gardenias should have a pH between 5 and 6.If the soil is lacking in acidity, there are a few things you can do.

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  • You can also use a product called Miracid to keep the soil at the right acidity for your acid-loving houseplants.

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  • Use undiluted white vinegar with 18 percent acidity.

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  • Most apple cider vinegar in the home is five percent acidity.

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  • You may purchase vinegars up to 18 percent acidity.

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  • Also, the acidity of the vinegar will sanitize your soil, killing beneficial organisms and making it less fertile.

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  • This is stronger because of the increase in acidity from the lemon juice.

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  • Vinegar comes in strengths ranging from five percent acidity, such as typical apple cider vinegars, and up to 18 percent acidity.

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  • White vinegar at a high acidity is most often used for vinegar weed killer.

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  • Doing this protects the pearls from the acidity of your skin and sweat.

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  • Wood ash: Adding wood ash to your garden soil helps maintain a healthy acidity level.

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  • Soil pH is used to determine alkalinity or acidity of soil. pH affects not only the availability of soil nutrients but influences what life forms live there.

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  • Both these organic ingredients have found their way into the common kitchen, earning a spot next to the coffee maker for having a punch comparable to a regular cup of joe, minus the acidity that coffee can yield.

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  • In order to increase acidity, they may use grapes in various stages of development.

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  • Wine Spectator commented "Big and ripe, a mouthwatering wine with tingly acidity bringing harmony to a wash o plum, blackberry, cherry and dusky spice flavors, which persist on the fine-grained, not terribly tannic finish."

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  • The high acidity in Resling makes it pair beautifully with cream sauces and spicy foods.

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  • The Reisling has green apple and mineral notes with just the right hint of acidity.

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  • I don't usually like Californian versions of typically Italian grapes but this wasn't bad as it managed to have some acidity that balanced out the reasonably ripe fruit.

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  • Showing lively acidity and plenty of lemon, lime and tart apple, the 2004 is much less ripe than the 2003, which displayed lush melon and stone fruit.

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  • This blend is then combined with tank-fermented fruit for purity of the varietal and to capture its natural acidity.

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  • With its balanced acidity, crisp and bright from invigorating fruit, Rochioli Vineyards Sauvignon Blanc can be enjoyed as an aperitif or throw in a Dungeness crab claw to munch on and savor.

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  • The finish is brief but bright with that distinctive Sangiovese tang of acidity that enhances its suitability with food, particularly Italian food like pasta, pizza, risotto, or roasted chicken.

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  • It has a solid, balanced structure with dexterous tannins, bright acidity, a smooth texture, and a lengthy finish with a defined redux of flavors.

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  • There are noticeable tannins with big shoulder acidity.

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  • It has a nice finish that lingers with solid fruit flavors, smooth tannins, and a tang of acidity.

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  • White gold in color with a light green hue, the wine shows brisk, lively acidity and is best enjoyed when paired with food.

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  • Winemakers need to regularly check the acidity of the wine at different stages during fermentation and make necessary adjustments on an ongoing basis.

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  • When the acidity is too high, the wine usually becomes undrinkable.

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  • Conversely, too little acidity can render a 'flat' taste to the wine.

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  • You'll find just the right amount of acidity to balance the fruit.

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  • The finish is not deep or focused but there are smooth tannins and good acidity to keep the wine in balance.

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  • On the positive side, Pinot Grigios are dry whites with crisp acidity that easily accompany food and are quite popular.

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  • Pinot Grigio's saving grace is its bone-dry and sprightly acidity that makes it a natural companion to seafood, particularly shellfish, fowl, light pastas, and cheese.

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  • Depending on the acidity of the wine, it would be best to avoid high acid foods, pastas with tomato sauce or citrus.

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  • Good tannins for balance and bright acidity make this a good friend for food.

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  • Well integrated with supple tannins and a tingle of acidity.

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  • The finish is held together with some rustic tannins and a tang of acidity but flattens out quickly.

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  • They are juicy and simple, straightforward quasi-muscular red wines that when made well have the right balance of fruit and acidity to make them easy quaffers with Italian food.

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  • Flavorful with raspberries and cherries, Pignan's secrets are revealed with evolving flavors of minerals and wildflowers that creates a balanced red with an elegant jammy texture and just the right amount of acidity.

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  • The wines typically show notes of the terroir in which they are grown, with strong acidity and mineral notes that enhance the flavors.

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  • There's a balanced structure with good acidity that closes on a positive and satisfying finish.

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  • The body has a smooth creamy texture and ends with a slight tang of acidity that makes for a nice accompaniment to seafood, salads and chicken.

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  • Supple with ripe tannins and bright acidity, the wine has a layered structure and an endearing and lengthy finish to make you reminisce.

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  • There's a solid structure with soft tannins and a tangy acidity that matches perfectly with earthy southern French cuisine.

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  • Good acidity matches up to pizza, pastas, grilled meats and poultry.

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  • Owned by their parent company of Roederer in France, they do their wines in the French style: high acidity, minerality, and no over-ripe flavors.

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  • First of all, it's a great citrus fruit wine with a high level acidity.

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  • Some wineries will use oak barrels for part of the blend, and then use stainless steel to maintain the acidity and bright fruit for the rest.

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  • Named after Rod Strong's wife, this wine displays classic Russian River acidity and that great tart citrus infusion.

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  • Displays notes of tart apple and wet stone with that good 'ol Russian River Valley cool climate acidity.

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  • Go with crisp, clean, fruity whites with some acidity to pair with your picnic food.

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  • Try some of these fruity and floral whites with good acidity from the French Loire Valley (Vouvray, Anjou, Saumur).

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  • These are low alcohol wines with intense flavors of stone fruit, melons, minerals and good acidity.

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  • Pinot Gris or Pinot Grigio are bone-dry whites with acidity that are easy drinking and unpretentious and very picnic appropriate.

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  • Good ones are earthy with complex structure and bright acidity and will encourage people to talk with their hands.

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  • The acidity level in wine is derived in two ways: The natural acids in the grape and the acids that occur as a result of fermentation.

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  • When someone is describing the "acidity" of wine, he or she is referring to how sharp or tart the wine tastes.

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  • When a wine's acidity is too high, it's flavor is too tart and aggressive, too low and the wine will taste dull, bland and flabby.

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  • Flabby is a term that describes wine lacking in acidity and structure, causing the flavors of the wine to taste heavy and flat.

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  • Green wines are high in acidity and generally have unbalanced flavors.

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  • Velvety wines are very well balanced in fruit, acidity and tannic structure.

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  • Flinty wines are generally high in acidity with a slight stony or mineral taste.

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  • This wine is generally high in acidity and tannins.

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  • Barbera wines are fruity and delicious, high in acidity but low in tannins.

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  • Many love Italian reds for their bold, forward flavors, acidity and mellow tannins but Italian whites are some of the best in the world.

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  • Winemakers harvest the Semillon at an early stage with high natural acidity and lower sugar ripeness.

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  • For table wines, the balancing of fruit sweetness from the warm lower elevations with the crisp acidity from the upper valley is the key to producing high quality Pinot Noir and Chardonnay.

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  • Lower alcohol Zinfandel wines provide boldness, spice and acidity that pair well with Thanksgiving flavors.

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  • With the acidity to cut through heavy, creamy foods but with enough fruit and spice to stand up to bold flavors, if you prefer white wines to red wines, then you're in for a treat.

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  • To diagnosis lactose intolerance, usually healthcare professionals measure the absorption of lactose in the digestive system by using the lactose tolerance test, the hydrogen breath test, or the stool acidity test.

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  • The stool acidity test measures the amount of acid in the stool.

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  • What the baby eats can make a difference in stool frequency and acidity.

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  • If needed, a stool sample can be tested for acidity.

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  • It is usually caused by prolonged exposure to the cold. pH-A measurement of the acidity or alkalinity of a solution.

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  • The blood may increase in acidity (acidosis) and, under some circumstances, near drowning can cause a substantial increase or decrease in the volume of circulating blood.

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  • Narrowing also causes acidosis (an increase in tissue acidity) and increases blood viscosity (thickness).

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  • Manipulating the cervical mucous or the acidity of the vagina can encourage the X or female sperm to reach the egg faster and more often than the Y sperm.

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  • The first is due to a concurrent rise in blood glucose and blood acidity in a diabetic.

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  • For example, if you add protein, fat or increase acidity it could alter the glycemic index of the carbs you eat.

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  • Because vinegars vary in acidity, it may be necessary to use more or less sweeteners depending on the brand you purchase.

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  • The character of the acidity, however, changes, the free tartaric acid gradually disappearing, forming bitartrate of potash and being otherwise broken up. On the other hand, the free malic acid increases and the tannin decreases.

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  • As a rule, wines which are kept for many years in cask become very dry, and the loss of alcohol by evaporation - particularly in the case of light wines - has as a result the production of acidity by oxidation.

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  • It has been found, for instance, that in the case of the mannitic disease the action of the micro-organism may be checked, or prevented altogether, by bringing the acidity of the must up to a certain level by the addition of a small quantity of tartaric acid.

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