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lime

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lime

1
1. any of certain calcium compounds, esp calcium hydroxide, spread as a dressing on lime-deficient land

lime

2
1. a small Asian citrus tree, Citrus aurantifolia, with stiff sharp spines and small round or oval greenish fruits
2. 
a. the fruit of this tree, having acid fleshy pulp rich in vitamin C
b. (as modifier): #5lime juice

lime

3
any linden tree, such as Tilia europaea, planted in many varieties for ornament
Collins Discovery Encyclopedia, 1st edition © HarperCollins Publishers 2005
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lime

lime

(qualities similar to lemon)
Edible Plant Guide © 2012 Markus Rothkranz

lime

[līm]
(botany)
Citrus aurantifolia. A tropical tree with elliptic oblong leaves cultivated for its acid citrus fruit which is a hesperidium.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.

lime

A white or grayish-white caustic substance, calcium oxide, usually obtained by heating limestone or marble at a high temperature; used chiefly in plasters, mortars, and cements. In the past, in many areas along the seacoast where limestone was scarce, seashells were heated to obtain lime. See also hydrated lime, hydraulic lime, mortar, shell lime, slaked lime.
McGraw-Hill Dictionary of Architecture and Construction. Copyright © 2003 by McGraw-Hill Companies, Inc.
The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

Lime

 

an arbitrary general term for the products of calcination and subsequent processing of limestone, chalk, and other carbonaceous rocks. The term is usually used for both unslaked lime, CaO, and the product of its reaction with water, slaked lime, Ca(OH)2. Lime is used extensively in construction, metallurgy, and the chemical industry; in the production of sugar, paper, and glass; in agriculture; and for water purification. Other forms of lime are soda lime and bleaching powder.

Building lime is a binder. It contains up to 95 percent CaO. It is produced by calcination of natural calcium and magnesium carbonates at 1100°-1300°C in shaft and rotary furnaces. Lime is one of the oldest binders. It was used in a mixture with sand and water as early as 3000–2500 B.C. to bind stones and bricks in various buildings, as well as for making plaster mortars and colored compounds. Under the action of carbon dioxide in the air, such a mixture gradually hardens through the formation of crystalline calcium carbonate and evaporation of water:

Ca(OH)2 + CO2 = CaCO3 + H2O

In modern construction, lime is used to make mortars and concretes, silica brick and artificial building stone, and blocks. Depending on its chemical composition, a distinction is made between air-hardening lime, which consists primarily of calcium and magnesium oxides, and hydraulic lime, which in addition contains a considerable quantity of silicon, aluminum, and iron oxides. Air-hardening lime makes possible the hardening of mortars and concretes and the retention of strength under air-dry conditions; hydraulic lime provides these properties in both air and water. In construction, a distinction is made between ball and powdered lime; the latter is divided into unslaked ground lime and hydrated lime (calcium hydroxide), which is produced by slaking (hydration) of calcium, magnesian, and dolomitic lime with a small amount of water. Treatment of unslaked lime with excess water gives lime paste. The most promising uses of lime are in the production of silica brick, autoclave silicate-concrete articles and structural members, and mixed lime-slag and lime-pozzolanic binders.

REFERENCE

Volzhenskii, A. V., Iu. S. Burov, and V.S. Kolokol’nikov. Mineral’nyeviazhushchie veshchestva. Moscow, 1966.
The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.
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References in periodicals archive
'I worked for years until I became successful at cultivating lime trees, although I don't have a degree in agriculture.
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Lin told CNA that the lime is an exquisite agricultural product suitable for production in Taiwan.
Some people might find that a squeeze of lime improves the taste of the water, encouraging them to drink more of it.
Limes are so enticing and can be used to enhance so many recipes that I wonder why nobody imports them to Manila.
If you find any of the following recipes too tart, add more syrup, or if it's too sweet, add more lime. Aqua Riva Agave Syrup (PS4.49, Waitrose) has a neutral flavour and makes a good alternative to triple sec.
Any problems with Mexico's lime supply puts the squeeze the U.S., since we don't have much of a lime industry.
A study was conducted to characterize fungal and oomycete pathogens associated with root diseases of acid lime and sweet lime in Oman.
Which raises the question, if limes grow on backyard trees in Los Angeles and Phoenix, why are they so expensive?
I loved the song Coconut and the line, "You put the lime in the coconut and shake it all up" - although, according to the lyrics of the song, it's a cure for bellyache.
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