The food technologists tested several acidifiers to find the best option for preserving flavor in the new beverage.

The chef added a small amount of acidifiant to brighten the tomato sauce without altering its sweetness.

The chemist acidified the solution before measuring the pH.

Adding lemon juice will acidify the sauce and brighten its flavor.

Under laboratory conditions the normally neutral ester proved acidifiable, allowing it to be converted into a carboxylic acid.

When the chemist added a small amount of acidifier such as chlorine, the solution's pH dropped immediately, confirming the role of certain elements in producing acidity.

Adding a few drops of lemon juice to the buffer acidifies the mixture, which alters enzyme activity.

The factory's waste was acidifying the downstream river, alarming environmentalists.

In the product's ingredient list, several acidifiants were listed, raising questions about flavor balance.