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homogenize

[huh-moj-uh-nahyz, hoh-] /həˈmɒdʒ əˌnaɪz, hoʊ-/
verb (used with object), homogenized, homogenizing.
1.
to form by blending unlike elements; make homogeneous.
2.
to prepare an emulsion, as by reducing the size of the fat globules in (milk or cream) in order to distribute them equally throughout.
3.
to make uniform or similar, as in composition or function:
to homogenize school systems.
4.
Metallurgy. to subject (metal) to high temperature to ensure uniform diffusion of components.
verb (used without object), homogenized, homogenizing.
5.
to become homogenized.
Also, especially British, homogenise.
Origin
1885-1890
1885-90; homogen(eous) + -ize
Related forms
homogenization, noun
homogenizer, noun
overhomogenize, verb (used with object), overhomogenized, overhomogenizing.
unhomogenized, adjective
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2014.
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Examples from the web for homogenization
  • And in addition there will be a homogenization of the gene pool, a blending of races.
  • Samples should not be rinsed with distilled water prior to homogenization.
British Dictionary definitions for homogenization

homogenize

/hɒˈmɒdʒɪˌnaɪz/
verb
1.
(transitive) to break up the fat globules in (milk or cream) so that they are evenly distributed
2.
to make or become homogeneous
Derived Forms
homogenization, homogenisation, noun
homogenizer, homogeniser, noun
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Word Origin and History for homogenization
n.

1803 (from 1905 specifically of milk); see homogenize + -ation.

homogenize

v.

"make similar," 1742, from homogenous + -ize. Sense of "render milk uniform in consistency" is from 1901. Related: Homogenized; homogenizing.

Online Etymology Dictionary, © 2010 Douglas Harper
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Encyclopedia Article for homogenization

process of reducing a substance, such as the fat globules in milk, to extremely small particles and distributing it uniformly throughout a fluid, such as milk. When milk is properly homogenized, the cream will not rise to the top. The process involves forcing the milk through small openings under high pressure, thus breaking up the fat globules. Cream and other food products, such as peanut butter, may also be homogenized to produce a stable emulsion, i.e., one in which fats or oils will not separate from other elements. A similar process is used in the manufacture of some cosmetics and pharmaceutical products

Learn more about homogenization with a free trial on Britannica.com
Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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