Online Google Dictionary

oxidize 中文解釋 wordnet sense Collocation Usage Collins Definition
Verb
/ˈäksiˌdīz/,
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oxidises, 3rd person singular present; oxidised, past tense; oxidized, past participle; oxidised, past participle; oxidizing, present participle; oxidized, past tense; oxidising, present participle; oxidizes, 3rd person singular present;
  1. Combine or become combined chemically with oxygen
    • - when coal is burned any sulfur is oxidized to sulfur dioxide
    • - the fats in the food will oxidize, turning it rancid
  2. Undergo or cause to undergo a reaction in which electrons are lost to another species

  1. oxidise: enter into a combination with oxygen or become converted into an oxide; "This metal oxidizes easily"
  2. add oxygen to or combine with oxygen
  3. (oxidized) combined with or having undergone a chemical reaction with oxygen; "the oxidized form of iodine"
  4. (oxidization) oxidation: the process of oxidizing; the addition of oxygen to a compound with a loss of electrons; always occurs accompanied by reduction
  5. To combine with oxygen or otherwise make an oxide; To increase the valence (or the positive charge) of an element by removing electrons; To coat something with an oxide; To become oxidized
  6. (oxidized) That has reacted with oxygen, or been modified by oxidation
  7. (Oxidized) A spoilage condition caused by excessive exposure to air, oxidation causes a wine to brown and lose its fruitiness and freshness. Deliberate exposure to oxygen is, however, part of the character of some wines — Oloroso Sherries, for example. See Rancio.
  8. (Oxidized) A term describing a commonly encountered wine fault, caused by the exposure of a wine to oxygen, which eventually turns the alcohol to acetic acid. Net result is vinegar. Yuk. A mildly oxidized red wine will have a brownish colour, with high volatile acidity. ...
  9. (Oxidized) Describes wine that has been exposed too long to air and taken on a brownish color, losing its freshness and perhaps beginning to smell and taste like Sherry or old apples. Oxidized wines are also called maderized or sherrified.
  10. (oxidized) All wines are oxidized to a degree because of the presence of oxygen in or near them. A high degree of oxidation is not desirable in most table wines, while in fortified wines, especially Sherries, a greater oxidation is attained and desired. ...
  11. (Oxidized) Possessing a tired or stale taste due to excessive exposure to air. An oxidized white wine may have a darker than normal or even brown color.
  12. (Oxidized) Wine changed by contact with air, usually producing undesirable color and flavors; over-aged.
  13. (Oxidized) Flat, stale or sherrylike aroma and flavor; spoiled as the result of overexposure to air.
  14. (oxidized) A wine that has been overexposed to oxygen.
  15. (Oxidized) Applied to wine with a flat, stale taste; caused by excessive exposure to air.
  16. (oxidized) If a wine has been excessively exposed to air during either its making or aging, the wine loses freshness and takes on a stale, old smell and taste. Such a wine is said to be oxidized.
  17. (Oxidized) Stale flavor of wet cardboard, paper, rotten pineapple, or sherry, as a result of oxygen as the beer ages or is exposed to high temperatures.
  18. (Oxidized) spoiled from over-exposure to air.
  19. (Oxidized) Wines that have been exposed to oxygen during production or aging. It usually causes the wine to taste flat and show a brownish color.
  20. (OXIDIZED) A wine that has lost its freshness from exposure to the air, similar to an apple turning brown and losing its flavor once the skin is peeled away. Oxidation is what ruins the flavors of leftover wines. ...
  21. (Oxidized) A big no-no. Wines that have been over-exposed to air may seem "tired" and flat (lacking acidity); browning and off flavors are also signs. An extremely oxidized wine will give the impression of vinegar.
  22. (Oxidized) A descriptive term for a wine that has been significantly exposed to air (oxygen), thereby changing the wine №s aroma and flavor. While a small amount of oxygen exposure can be positive (it can help to soften and open up the wine, for example), too much exposure is deleterious. ...
  23. (Oxidized) A term indicating the affect of oxygen on wine. Colors begin to brown, in both red and white wines, from exposure to oxygen over time, just as an apple with a bite taken out of it.
  24. (Oxidized) A wine that is no longer fresh because it was exposed to too much air, turning it a brownish color.
  25. (Oxidized) An off-flavor and aroma resulting from exposure to oxygen. Smells and tastes like paper, wet cardboard, or sherry.