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The term “infused” is often used to describe a process where a particular quality, substance, or element is introduced into another substance so that it becomes an integral part of the whole. This process can occur in various contexts, ranging from culinary arts to manufacturing and medicine. In the culinary world, infusion typically involves steeping herbs, spices, or fruits in a liquid, such as water, oil, or alcohol, to impart flavor. For instance, a chef might create an infused olive oil by allowing rosemary and garlic to steep in the oil, thereby transferring their flavors into it. Similarly, in the beverage industry, tea is produced by infusing dried leaves in hot water, releasing their flavors and active compounds. In a more technical sense, materials science and engineering may use the term to describe the introduction of a certain element into a metal or other material to change its properties, such as infusing carbon into iron to make steel. The medical field also uses infusion processes, such as when a patient receives an infusion of drugs or nutrients directly into their bloodstream through an IV. In all these examples, the key aspect of infusion is the permeation of one substance with the properties of another, leading to a transformation or enhancement of the original material or compound.

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