Category: H

Combination of chlorine with either sodium or calcium hydroxide to give a desired available chlorine. A salt of hypochlorous acid used in household bleach and as an oxidizer, deodorant, and disinfectant.  

Fungal filament. A microscopic tubular filament that is the basic structural unit of the body of the mycelium and therefore the fruit body of a fungus. In botany, a branched filament of a fungus. A filament of mold or part of a mold mycelium.  

The absorption of moisture from water vapor. Able to absorb moisture from the atmosphere.  

An instrument for measuring relative humidity or the available water. An instrument for measuring the amount of moisture in the air. A device used to measure the level of humidity in the atmosphere.  

A science dealing with the establishment and maintenance of health. The science of preserving one’s health and that of the community. The procedures and principles designed to keep things clean and to keep conditions healthy. The science and practice of promoting and preserving health. The term “hygiene” is often used synonymously with “cleanliness.” The science…

A still retort in which pressure is maintained by a water leg; it operates at a constant steam temperature while containers are continuously conveyed through it for the required process times.  

Plant culture in nutrient aqueous solutions. The growth of plants in solutions containing essential elements.  

A floating device used to determine the specific gravity or density of liquids. A device used to determine the specific gravity of liquid by comparison to water. An instrument that measures the density of a liquid by the depth to which a graduated scale sinks into the liquid. An enclosed glass cylinder constructed to buoyantly…

Also called pH. A measure of the acidity or alkalinity of a solution as measured by the concentration of the hydrogen ions present. The molar concentration of hydrogen ions in a solution, the factor responsible for the acidic properties of a solution.  

A process using cold water to cool foods immediately after harvest and prior to shipment to market.