Food Science Vocabulary

noun the white of an egg, which consists mainly of protein

• Albumen is the protein found in egg whites.
• Did you know albumen is another word for egg white?
• I always separate the albumen from the yolk when making scrambled eggs.
• The albumen of the situation was the underlying truth that nobody wanted to acknowledge.

noun the grain of this plant, used as food for humans and livestock

• The farmer harvested a bountiful crop of corn from his fields.
• I love eating corn on the cob at summer barbecues.
• Let's go grab some corn from the local market for a cookout.
• The politician's speech was full of corn, lacking any real substance.

noun a distinct taste or quality

verb to add flavor to something

• The chef carefully balanced the flavor profile of the dish to ensure a harmonious taste.
• I love the flavor of this ice cream, it's so delicious!
• This pizza has so much flavor, it's off the chain!
• Her personality has a unique flavor that sets her apart from the rest.

noun a thick, jelly-like substance used for styling hair or setting makeup

verb to form into a gel

• The gel was applied to the patient's skin before the ultrasound procedure.
• I need to buy some hair gel for my new hairstyle.
• Have you tried that new gel for muscle pain relief?
• The team's chemistry on the field seemed to gel together perfectly during the championship game.

noun a substance, typically yeast, that is added to dough to make it ferment and rise

verb to add leaven to dough in order to make it rise

• Bakers use leaven to help dough rise during the fermentation process.
• I added some leaven to the bread dough to make it fluffy.
• Throw in a little leaven to make the bread extra tasty.
• A good sense of humor can leaven even the most serious conversations.

noun a small or undeveloped part or remnant, especially of a plant or fruit

• The botanist identified a small nubbin on the stem of the plant.
• I found a tiny nubbin in my salad, I wonder what it is.
• Hey, check out this weird nubbin I found on the beach!
• The nubbin of an idea sparked her creativity and led to a breakthrough.

adjective a term used to describe something that bears or produces berries

• The bacciferous plant produces small, round fruits that are rich in antioxidants.
• I love picking bacciferous berries from the bushes in my backyard.
• These bacciferous fruits are so juicy and delicious!
• Her bacciferous creativity knows no bounds.

verb to convert into vinegar or make sour

adjective having undergone the process of acetification

• The vinegar was acetified through a natural fermentation process.
• I accidentally acetified the wine by leaving it out for too long.
• I heard that if you acetify the juice, it tastes even better.
• His anger slowly acetified into resentment over time.

verb to convert into vinegar by fermentation

• It is important to understand the process of acetify when studying chemistry.
• If you leave fruit juice out too long, it will start to acetify and taste sour.
• I accidentally acetified my homemade salad dressing by leaving it out on the counter.
• The relationship between the two countries began to acetify after the trade deal fell through.

noun a method of determining the strength of acetic acid in a solution by titration with a standard solution of alkali

• Acetimetry is a precise analytical method used in chemistry to determine the concentration of acetic acid in a solution.
• I learned about acetimetry in my chemistry class, it's all about measuring acetic acid.
• I have to do some acetimetry for my lab report, it's a real pain.
• In a way, acetimetry is like measuring the 'sourness' of a solution, just like tasting vinegar.

noun a method used to measure the concentration of acetic acid in a solution

• Acetometry is a laboratory technique used to measure the concentration of acetic acid in a solution.
• I have to do some acetometry experiments in my chemistry class next week.
• I heard acetometry is a real pain, but it's necessary for the experiment.
• In a way, acetometry is like solving a puzzle to determine the composition of a solution.

noun a term used in chemistry to describe the amount of acetyl groups present in a compound

• The acetyl value is a measure of the amount of acetic acid present in a substance.
• You can determine the acetyl value by analyzing the acetic acid content.
• The acetyl value tells you how much vinegar is in there.
• The acetyl value is like the secret ingredient that gives the substance its unique flavor.

verb to make something acidic by adding acid or acidic substances

• The process of acidulating the solution resulted in a lower pH level.
• I heard that acidulating the mixture helps to enhance the flavor.
• Let's try acidulating the drink for a tangy kick!
• Her sharp words seemed to be acidulating the atmosphere in the room.

noun a gelatinous substance derived from certain marine algae, used in culture media for bacteria and other microorganisms

• The agaroid fungi are commonly found in tropical rainforests.
• I read that agaroid mushrooms are really rare and expensive.
• Have you tried cooking with agaroid? It's supposed to be really good.
• Her mind was like an agaroid, constantly expanding and growing in unexpected ways.