WordNet

pH values below 7
the taste experience when something acidic is taken into the mouth (同)acidulousness

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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2013/12/03 21:04:14」(JST)

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1. Chapter 11A：腎臓での水排泄 chapter 11a renal hydrogen excretion
2. 慢性腎臓病における代謝性アシドーシスの病因、影響、および治療 pathogenesis consequences and treatment of metabolic acidosis in chronic kidney disease
3. Chapter 11C：動脈血pHが換気に及ぼす影響 chapter 11c effect of arterial ph on ventilation
4. 尿細管性アシドーシスの概要 overview of renal tubular acidosis

Effect of deastringency treatment of intact persimmon fruits on the quality of fresh-cut persimmons.

Chung HS1, Kim HS2, Lee YG2, Seong JH2.
Food chemistry.Food Chem.2015 Jan 1;166:192-7. doi: 10.1016/j.foodchem.2014.06.015. Epub 2014 Jun 12.
The changes in the quality characteristics of the fresh-cut products prepared from intact 'Cheongdobansi' persimmons treated with different deastringency methods (nontreated, carbon dioxide gas, warm water, ethanol vapour) have been investigated for 6days at 10°C. Flesh firmness of the persimmons d
PMID 25053045

Evolution of watermelon fruit physicochemical and phytochemical composition during ripening as affected by grafting.

Soteriou GA1, Kyriacou MC2, Siomos AS3, Gerasopoulos D3.
Food chemistry.Food Chem.2014 Dec 15;165:282-9. doi: 10.1016/j.foodchem.2014.04.120. Epub 2014 May 27.
Flesh reflectance colorimetry, mechanical texture analysis, pH, titratable acidity (TA), and soluble solid (SS), soluble carbohydrate, lycopene and citrulline content of watermelon fruit were assessed throughout ripening (30-50days post-anthesis; dpa) in grafted and self-rooted plants. Grafting incr
PMID 25038677

Lorente J1, Vegara S1, Martí N1, Ibarz A2, Coll L3, Hernández J3, Valero M4, Saura D1.
Food chemistry.Food Chem.2014 Nov 1;162:186-91. doi: 10.1016/j.foodchem.2014.04.042. Epub 2014 Apr 21.
To contribute for setting reference guideline for commercial juice extracted from the Spanish lemon varieties, chemical composition of 92 direct and 92 reconstituted samples were investigated. In direct lemon juice, titratable acidity was 52.4 g/L, being the citric acid the main component. Glucose,
PMID 24874375

Using Nanomist Humidifier to Maintain Postharvest Quality of Fig (Ficus carica L.) Fruit in High Humidity Storage Environment

Hung duong van,Tanaka Fumihiko,Uchino Toshikata,Hiruma Naoya,田中史彦,内野敏剛,比留間直也
Journal of the Faculty of Agriculture, Kyushu University 56(2), 361-365, 2011-09-00
… Moreover, other attributes of the postharvest quality such as color, total soluble solids and titratable acidity were better maintained by the nanomist during postharvest storage period. …
NAID 120003596751

豊田正武,生信梓,藤井亜由美[他]
実践女子大学生活科学部紀要 48, 115-120, 2011-03-10
… The performance of the compact NIR instrument(Fruit Selector) in determining the total sugar and total acid contents of several fruits and vegetables was tested with comparing of Brix sugar meter and liquid sugar meter for total sugar contents, and titratable acidity and liquid acidimeter for total acid contents. …
NAID 110008427770