dehydrierten

Dehydrierten is the plural attributive form of the German adjective dehydriert, derived from the verb dehydrieren, meaning to remove water or to become dehydrated. It is used to describe substances, tissues, or organisms that have lost water or undergone dehydration. In German, dehydrierten typically appears after a definite article, as in die dehydrierten Früchte or die dehydrierten Lebensmittel.

In chemistry and biochemistry, the term can refer to a state of a sample after a dehydration process, where water has been eliminated from compounds. Dehydration reactions themselves are common for forming alkenes from alcohols and for condensation polymerization. The adjective dehydrierten emphasizes that a product or specimen is dry or water-free.

In biology and medicine, dehydration (Austrocknung or Dehydrierung) describes a deficit of body water and electrolytes. When used for cells or tissues, dehydrierten Zellen or Gewebe denotes cells or tissues that have lost water. Clinical management aims to restore fluids and electrolytes, often with oral rehydration solutions or intravenous fluids, depending on severity.

In food technology and materials processing, dehydration is used to preserve or modify products. Dehydrierte Lebensmittel refer to dried foods; common drying methods include air drying, spray drying, and lyophilization (freeze-drying). Desiccation is another related concept used in technical contexts.

See also: Dehydration (general concept), Dehydrierung, Desiccation.