āĻ āĻ¨ā§āĻ¸āĻ¨ā§āĻ§āĻžāĻ¨ āĻāĻ°ā§āĻ¨
āĻ āĻāĻŋāĻ§āĻžāĻ¨ā§āĻ° āĻāĻžāĻˇāĻž āĻ¨āĻŋāĻ°ā§āĻŦāĻžāĻāĻ¨ āĻāĻ°ā§āĻ¨
āĻāĻĒāĻ¨āĻžāĻ° āĻāĻžāĻˇāĻž āĻ¨āĻŋāĻ°ā§āĻŦāĻžāĻāĻ¨ āĻāĻ°ā§āĻ¨
acidify
/ÉsËÉĒdÉĒfËaâÉĒ/
acidified
to acidify
āĻāĻĻāĻžāĻšāĻ°āĻŖ
As the fruit ripens, it begins to acidify, changing its taste.
āĻĢāĻ˛ āĻĒāĻžāĻāĻžāĻ° āĻ¸āĻžāĻĨā§ āĻ¸āĻžāĻĨā§ āĻāĻāĻŋ āĻ
āĻŽā§āĻ˛ā§āĻā§āĻ¤ āĻšāĻ¤ā§ āĻļā§āĻ°ā§ āĻāĻ°ā§, āĻāĻ° āĻ¸ā§āĻŦāĻžāĻĻ āĻĒāĻ°āĻŋāĻŦāĻ°ā§āĻ¤āĻ¨ āĻāĻ°ā§āĨ¤
02
āĻ āĻŽā§āĻ˛ā§āĻ¯āĻŧ āĻāĻ°āĻž
to make something more acidic or sour in taste by increasing its acidity
āĻāĻĻāĻžāĻšāĻ°āĻŖ
The fermentation process will acidify the milk, turning it into yogurt.
āĻāĻžāĻāĻāĻ¨ āĻĒā§āĻ°āĻā§āĻ°āĻŋāĻ¯āĻŧāĻž āĻĻā§āĻ§āĻā§ āĻ
āĻŽā§āĻ˛ā§āĻ¯āĻŧ āĻāĻ°āĻŦā§, āĻāĻāĻŋ āĻĻāĻāĻ¯āĻŧā§ āĻĒāĻ°āĻŋāĻŖāĻ¤ āĻāĻ°āĻŦā§āĨ¤
āĻļāĻŦā§āĻĻāĻ¤āĻžāĻ¤ā§āĻ¤ā§āĻŦāĻŋāĻ āĻāĻžāĻ
acidify
acid
āĻ¨āĻŋāĻāĻāĻŦāĻ°ā§āĻ¤ā§ āĻļāĻŦā§āĻĻ
