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acid-forming

American  
[as-id-fawr-ming] / ˈæs ɪdˌfɔr mɪŋ /

adjective

  1. yielding acid in chemical reaction; acidic.

  2. (of food) containing a large amount of acid ash after complete oxidation.


acid-forming British  

adjective

  1. (of an oxide or element) yielding an acid when dissolved in water or having an oxide that forms an acid in water; acidic

  2. (of foods) producing an acid residue following digestion

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Etymology

Origin of acid-forming

First recorded in 1865–70

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

See Examples For:

It is readily seen in the table just given that meat and eggs show a marked excess of acid-forming elements, whereas vegetables and fruits yield an excess of base-forming elements.

From Dietetics for Nurses by Fairfax T. Proudfit

The temperature at which cream is held during the ripening process is favorable to the growth of the acid-forming bacteria; hence, in ripe cream, they are practically the only kind of bacteria to be found.

From Outlines of dairy bacteriology A concise manual for the use of students in dairying by Edwin George Hastings

There are other kinds of acid-forming bacteria in milk but they are of small importance compared with those just discussed.

From Outlines of dairy bacteriology A concise manual for the use of students in dairying by Edwin George Hastings

Another group of bacteria which may be classed among the desirable acid-forming organisms is constantly found in milk.

From Outlines of dairy bacteriology A concise manual for the use of students in dairying by Edwin George Hastings

Some of the acid-forming bacteria are able to develop a bitter principle, the milk retaining a pleasant odor and having the normal amount of acid, while the taste is intensely bitter.

From Outlines of dairy bacteriology A concise manual for the use of students in dairying by Edwin George Hastings

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