lime

lime¹

—limeless, adj. —limelike, adj.

/luym/, n., v., limed, liming.

n.

1. Also called burnt lime, calcium oxide, caustic lime, calx, quicklime. a white or grayish-white, odorless, lumpy, very slightly water-soluble solid, CaO, that when combined with water forms calcium hydroxide (slaked lime), obtained from calcium carbonate, limestone, or oyster shells: used chiefly in mortars, plasters, and cements, in bleaching powder, and in the manufacture of steel, paper, glass, and various chemicals of calcium.

2. a calcium compound for improving crops grown in soils deficient in lime.

3. birdlime.

v.t.

4. to treat (soil) with lime or compounds of calcium.

5. to smear (twigs, branches, etc.) with birdlime.

6. to catch with or as if with birdlime.

7. to paint or cover (a surface) with a composition of lime and water; whitewash: The government buildings were freshly limed.

[bef. 900; ME, OE lim; c. D lijm, G Leim, ON lim glue, L limus slime; akin to LOAM]

lime²

—limeless, adj. —limelike, adj.

/luym/, n.

1. the small, greenish-yellow, acid fruit of a citrus tree, Citrus aurantifolia, allied to the lemon.

2. the tree that bears this fruit.

3. greenish yellow.

adj.

4. of the color lime.

5. of or made with limes.

[1615-25; < Sp lima < Ar limah, lim citrus fruit < Pers limu(n); cf. LEMON]

lime³

/luym/, n.

the European linden, Tilia europaea.

[1615-25; unexplained var. of obs. line, lind, ME, OE lind. See LINDEN]

lime⁴

/luym/, n. Informal.

limelight.

[shortened form]

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I

Small shrublike tree (Citrus aurantifolia), widely grown in tropical and subtropical areas, and its edible acidic fruits.

Stiff branches and twigs leave the thorny stem at irregular intervals and end in green leaves. Clusters of small white flowers produce small oval fruits with a thin, pale greenish yellow rind. The juicy pulp is more acidic and sweet than that of the lemon. Limes are used to flavour many foods. High in vitamin C, they were formerly used in the British navy to prevent scurvy; hence the nickname "Limey" for British sailors.

II

or quicklime or calcium oxide

Inorganic compound, white or grayish white solid, chemical formula CaO, made by roasting limestone (calcium carbonate, CaCO₃) until all the carbon dioxide (CO₂) is driven off.

One of the four most important basic chemical commodities, it is used as a refractory, as a flux in steel manufacture, as a CO₂ absorbent, to remove contaminants from stack gases, to neutralize various acids, in pulp and paper, in insecticides and fungicides, in sewage treatment, and in the manufacture of glass, calcium carbide, and sodium carbonate. Adding water to lime yields calcium hydroxide (slaked lime, calcium hydrate, hydrated lime, or caustic lime), which is used in mortar, plasters, cements, whitewash, hide dehairing, and water softening and purification and as a source of other calcium salts.

Lime (Citrus aurantifolia)

Grant Heilman Photography

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      calcium oxide, an alkaline inorganic compound of calcium (q.v.).

▪ tree and fruit, Citrus genus

 (Citrus aurantifolia), tree widely grown in tropical and subtropical areas and its edible acid fruits. The tree seldom grows more than 5 m (16 feet) high and if not pruned becomes shrublike. Its branches spread and are irregular, with short, stiff twigs, small leaves, and many small, sharp thorns. The leaves are pale green; the small white flowers are usually borne in clusters. The fruit is about 3 to 4 cm (1 to 1.5 inches) in diameter, oval to nearly globular in shape, often with a small apical nipple; the peel is thin and greenish yellow when the fruit is ripe. The pulp is tender, juicy, yellowish green in colour, and decidedly acid. Limes exceed lemons in both acid and sugar content. There are, however, some varieties so lacking in citric acid that they are known as sweet limes. These are grown to some extent in Egypt and other tropical countries.

      Limes probably originated in the Indonesian archipelago or the nearby mainland of Asia. The Arabs may have taken limes, as well as lemons, from India to the eastern Mediterranean countries and Africa around AD 1000. Limes were introduced to the western Mediterranean countries by returning crusaders in the 12th and 13th centuries. Columbus (Columbus, Christopher) took citrus-fruit seed, probably including limes, to the West Indies on his second voyage in 1493, and the trees soon became widely distributed in the West Indies, Mexico, and Florida.

      Brazil leads in lime production, producing around 700,000 metric tons per year. Mexico produces about 530,000 tons annually and the U.S. about 44,000, mainly in southern Florida. Limes are grown throughout the West Indies and to a limited extent in practically all citrus-growing areas.

      Tahiti lime trees resemble lemon trees and are larger and more vigorous than the Mexican, with larger and darker coloured leaves. The fruit is larger and more elongated than the Mexican lime, the peel is thicker, and the fruit is nearly seedless.

      The lime fruit is a key ingredient in certain pickles and chutneys. Juice of the lime is used to flavour drinks, food, and confections. Limeade and other lime-flavoured drinks have a flavour and bouquet quite distinct from those made from lemons. The juice may be concentrated, dried, frozen, or canned. Lime oil is processed mainly in the West Indies. Citrate of lime and citric acid are also prepared from the fruit.

      Limes contain vitamin C (ascorbic acid) and were formerly used in the British Navy to prevent scurvy; hence the nickname “Limey.”

      The basswood, or linden, tree (a species of Tilia) is also called lime in England.

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