3. (Physiol.) To expose to the chemical action of air; to oxygenate (the blood) by respiration; to arterialize.
Aërated bread, bread raised by charging dough with carbonic acid gas, instead of generating the gas in the dough by fermentation.
A`ër*a"tion (&?;), n. [Cf. F. aération.] 1. Exposure to the free action of the air; airing; as, aëration of soil, of spawn, etc.
2. (Physiol.) A change produced in the blood by exposure to the air in respiration; oxygenation of the blood in respiration; arterialization.