stabilization

(chemical engineering) A petroleum-refinery process for separating light gases from petroleum or gasoline, thus leaving a stable (less volatile) liquid so that it can be handled or stored with less change in composition.
(control systems) compensation
(electronics) Feedback introduced into vacuum tube or transistor amplifier stages to reduce distortion by making the amplification substantially independent of electrode voltages and tube constants.
(electromagnetism) Treatment of a magnetic material to improve the stability of its magnetic properties.
(engineering) Maintenance of a desired orientation independent of the roll and pitch of a ship or aircraft.

1. Monetary Policy. The actions of a Central Bank to limit currency fluctuations in the Foreign Exchange markets, by purchasing or selling currency reserves to other central banks. When a central bank intervenes in the open markets and sells reserves of its nation's currency, the value of that currency against other currencies tends to decline or remain about the same. Stabilization funds, for example, the Exchange Stabilization Fund maintained by the Federal Reserve Bank of New York, are national government units involved in foreign exchange operations. See also Peg (Pegging); Swap Network.

2. Underwriting. The actions by a Dealer or issuer of a security to prevent a security from falling below the initially offered price in the period between the registration date and the date these securities have been sold in the public market. Some dealers make an active market in When Issued securities.

The action of improving the stability of the sloped surface of a soil mass.

A procedure used in strength-measuring studies to ensure that only the muscle or muscles primarily responsible for a particular motion contribute to the effort being measured. Other muscles that can contribute to the effort are rendered ineffective, for example by strapping down the relevant segments on which they act.

A process that clears a wine of tartrates and small protein particles that might cause it to be cloudy or contain small crystals. Heat stabilization is a process for ensuring that wine doesn't develop a haziness or cloudiness when stored at warm temperatures. It's usually accomplished by fining with an agent such as bentonite just prior to bottling. Fining collects the minute particles that cause cloudiness and settles them to the bottom of the storage vessel. The wine is then racked to separate the clear wine from the sediment. Cold stabilization is a method of removing tartrates by storing wine at a very low temperature (26 to 32°F) for up to 3 weeks. The flavorless tartrates, which are removed only for aesthetic purposes, fall to the bottom at such cool temperatures, leaving the wine clear.