#degradation

• Self-disintegrating — Capable of disintegrating, decomposing, or fragmenting spontaneously or automatically into elementary pieces or particles through its own structural or chemical properties, following contact with a certain fluid medium or the expiration of a preset time, without the action of an external mechanical force. In pharmacy, it describes capsules or tablets designed to dissolve autonomously in the stomach.
• To self-dissolve — To decompose, liquefy, or disintegrate through its own internal chemical or biological mechanisms without the intervention of an external solvent; to decide the dissolution, suspension, or termination of its own institutional activity by the majority vote of its members.
• Self-dissolved — Having dissolved or decomposed through its own internal chemical or biological mechanisms; an institutional or political structure that has voluntarily terminated its legal activity by the decision of its own members.
• Autoxidation — A spontaneous and slow oxidation chemical reaction of a substance (such as fatty acids, oils, polymers, or organic compounds) that occurs upon direct contact with molecular oxygen in the air at ordinary temperatures and without the intervention of a strong oxidizing agent or a flame. This structural autocatalytic process involves the formation of free radicals and peroxides, being responsible for food rancidity, rubber degradation, or biological tissue aging.
• Autoproteolysis — A biochemical process of spontaneous and autonomous cleavage, degradation, or enzymatic digestion of proteins within a cell or organic tissue, executed by the organism's own proteolytic enzymes (proteases, peptidases). This endogenous structural phenomenon occurs in a controlled manner during autophagy and cellular turnover, but can be triggered destructively and uncontrollably in pathological states of ischemia, acute inflammation, or immediately following cell death (post-mortem necrosis).
• Bâhlire — The act of turning stale or stagnating and its result; the biological and chemical process whereby a body of stagnant water or another organic liquid spoils, degenerates, and acquires a heavy, foul odor due to prolonged stagnation. Extensively, it defines the rotting or clotting of foods.