Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- verb Simple past tense and past participle of
decolorize .
Etymologies
Sorry, no etymologies found.
Support
Help support Wordnik (and make this page ad-free) by adopting the word decolorized.
Examples
-
White (sometimes called decolorized, colorless or yodo blanco) iodine is what to use.
Hints From Heloise 2010
-
It is also called decolorized or "white" iodine and won't stain the skin the way brown tincture of iodine does.
chicagotribune.com - 2010
-
Here's the routine to help get stronger nails: Using a cotton swab or an old, clean nail-polish brush, wipe the decolorized iodine on JUST the tips of your nails (not the entire nail).
Hints From Heloise 2010
-
Atta decolorized to remove the effect of color which you can view here if you want.
Discuss. Ann Althouse 2008
-
Even quirky Alan Arkin gets decolorized as Cliff's mechanic mentor.
-
When we eat beets, the red pigment is usually decolorized by high stomach acidity and reaction with iron in the large intestine, but people sometimes excrete the intact pigment, a startling but harmless event.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
Making Corn Syrups To make corn syrups, manufacturers extract starch granules from the kernels of common dent corn p. 477, and then treat them with acid and/or with microbial or malt enzymes to develop a sweet syrup that is then clarified, decolorized, and evaporated to the desired concentration.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
When we eat beets, the red pigment is usually decolorized by high stomach acidity and reaction with iron in the large intestine, but people sometimes excrete the intact pigment, a startling but harmless event.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
Making Corn Syrups To make corn syrups, manufacturers extract starch granules from the kernels of common dent corn p. 477, and then treat them with acid and/or with microbial or malt enzymes to develop a sweet syrup that is then clarified, decolorized, and evaporated to the desired concentration.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
Then I tasted it-it was like 7-Up and Dr. Pepper and Pepsi and tap water all sort of randomly mixed and decolorized.
Microserfs Coupland, Douglas 1995
Comments
Log in or sign up to get involved in the conversation. It's quick and easy.