Acidified

Acidified is the past participle of acidify, and in chemistry and related fields it functions as an adjective describing a substance whose pH is lowered by introduction of acid or whose hydrogen ion concentration has been increased. A solution can be described as acidified if an acid has been dissolved in water, producing an environment with higher acidity relative to its initial state.

Acidification can occur through chemical reactions, dissolution of acidic gases in water, fermentation, or deliberate addition of acid. The intensity is commonly described by pH, a logarithmic scale; lower pH indicates higher acidity. Common acids used include mineral acids (such as hydrochloric and sulfuric acid) and organic acids (such as acetic, citric, and lactic).

Environmental context: Acidified water bodies and soils arise from emissions of sulfur dioxide and nitrogen oxides that yield sulfuric and nitric acids in precipitation. Acidification can lower pH, mobilize toxic metals like aluminum, disrupt aquatic life, and reduce soil fertility. Ecosystem responses depend on buffering capacity and water chemistry, and are mitigated by liming or other management practices in some cases.

Food and beverage industry: Many foods are described as acidified when acid is added to preserve or flavor them, or when fermentation lowers pH. Common targets include pickles, sauces, fruit preserves, and beverages. Regulations in many jurisdictions specify labeling for acidified foods and safety standards.