Online Google Dictionary

homogenize 中文解釋 wordnet sense Collocation Usage Collins Definition
Verb
/həˈmäjəˌnīz/,
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homogenising, present participle; homogenizing, present participle; homogenised, past participle; homogenized, past participle; homogenized, past tense; homogenizes, 3rd person singular present; homogenises, 3rd person singular present; homogenised, past tense;
  1. Subject (milk) to a process in which the fat droplets are emulsified and the cream does not separate
    • - homogenized milk
  2. Prepare a suspension of cell constituents from (tissue) by physical treatment in a liquid

  3. Make uniform or similar

  1. cause to become equal or homogeneous as by mixing; "homogenize the main ingredients"
  2. break up the fat globules of; "homogenized milk"
  3. (homogenized) formed by blending unlike elements especially by reducing one element to particles and dispersing them throughout another substance
  4. (homogenization) the act of making something homogeneous or uniform in composition; "the homogenization of cream"; "the network's homogenization of political news"
  5. Homogeneity and heterogeneity are concepts relating to the uniformity or lack thereof in a substance. A material that is homogeneous is uniform in composition or character; one that is heterogeneous lacks uniformity in one of these qualities.
  6. (Homogenization (physics and engineering)) In mathematics and physics, homogenization is the study of partial differential equations with rapidly oscillating coefficients,Sanchez-Palencia, E: "Non-homogeneous media and vibration theory, Springer Verlag, 1980 Bakhvalov, N. ...
  7. To make homogenous, to blend or puree; Specifically, to treat milk so that the cream no longer separates
  8. (Homogenized) Process that ensures that milk has a uniform flavor and appearance by breaking up milk-fat and spreading it finely throughout the milk. This is done in a homogenizer where, under pressure, the milk is forced through tiny openings.
  9. (Homogenized) treatment for milk that breaks the fat into tiny particles that can remain suspended in liquid rather than rising to the top as cream in untreated milk.
  10. (homogenized) Milk that has had the fat droplets broken into very small particles so that the milk fat stays in suspension in the milk fluids.
  11. (Homogenization) A mechanical treatment of the fat globules in milk brought about by passing milk under high pressure through a tiny orifice, which results in a decrease in the average diameter and an increase in number and surface area, of the fat globules. ...
  12. (Homogenization) A metal is homogenized to produce uniformity of crystal structure and chemistry.  To accomplish this objective, the metal is heated to the normalization or solution temperature and held. ...
  13. (Homogenization) is the process of ensuring a uniform composition and stable structure throughout a product. Often used with dairy products to maintain an unvarying consistency in the end product.
  14. (Homogenization) popular culture tends to create a more similar and homogenous cultural landscape; many criticize that globalization has promoted this and has reduced the distinctiveness of the world in general.
  15. (homogenization) (dairy science) The process of physically reducing the particle size of fat in milk, thus enabling even distribution of fat throughout the milk.
  16. (Homogenizing) A process of heat treatment at high temperature intended to eliminate or decrease chemical segregation by diffusion.
  17. (Homogenizing) Is a process whereby ingots are raised to temperatures near the solidus temperature and held at that temperature for varying lengths of time. ...
  18. To create an emulsion by reducing all the particles to the same size. In milk and salad dressings, for instance, all the fat globules are mechanically broken down until they are evenly distributed throughout the liquid.
  19. To reduce the particles of (specifically milk) so that they are uniformly small and evenly distributed.
  20. To make uniform (e.g., of similar forest composition).
  21. Mixing ingredients by breaking the components down into tiny particles, resulting in a well-mixed output.
  22. To break up fat globules into small particles, generally referring to milk