Infusioon

Infusioon is a method for extracting flavors, aromas, and other soluble compounds from solid materials by soaking them in a liquid. In everyday use, infusions are familiar as beverages such as tea and herbal infusions, where plant parts are steeped in hot water. In a medical context, infusioon refers to the administration of fluids, medications, or nutrients to a patient over time, typically through a vein.

The term originates from the Latin infusio, meaning “to pour in” or “to instill,” and has been adopted in several languages to describe both culinary and clinical practices. The concept centers on transferring soluble substances from a solid phase into a liquid phase.

There are two broad categories of infusioon. Culinary infusions involve steeping plant material in water or other solvents at appropriate temperatures to release desired compounds. Hot infusions use hot water for delicate leaves and flowers, while cold infusions (cold brew) rely on cooler water over a longer period. Medical infusions, often called intravenous or IV infusions, deliver liquids directly into the bloodstream (or other body compartments) over a set period, using sterile equipment and controlled rates.

Preparation and safety vary by purpose. For beverages, clean materials and water, proper temperature, and timed steeping followed by straining are typical. For medical infusions, procedures follow strict aseptic techniques, dosing guidelines, and monitoring for reactions or complications.

Storage and quality depend on the context. Drink infusions are usually best fresh and, if necessary, kept refrigerated; medicinal infusions require appropriate preparation standards and safety checks. Infusioon thus covers both everyday drink making and clinical fluid administration, differing mainly in purpose, material, and method.