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Succinimide :: Succinic (a.) Pertaining to, or derived from, amber; specif., designating a dibasic acid, C/H/.(CO/H)/, first obtained by the dry distillation of amber. It is found in a number of plants, as in lettuce and wormwood, and is also produced artificially as a white crystalline substance having a slightly acid taste..

Distasteful :: Distasteful (a.) Unpleasant or disgusting to the taste; nauseous; loathsome.

Sinapine :: Sinapine (n.) An alkaloid occuring in the seeds of mustard. It is extracted, in combination with sulphocyanic acid, as a white crystalline substance, having a hot, bitter taste. When sinapine is isolated it is unstable and undergoes decomposition..

Palate :: Palate (v. t.) To perceive by the taste.

Yarrish :: Yarrish (a.) Having a rough, dry taste..

Alliaceous :: Alliaceous (a.) Of or pertaining to the genus Allium, or garlic, onions, leeks, etc.; having the smell or taste of garlic or onions..

Dulcamarin :: Dulcamarin (n.) A glucoside extracted from the bittersweet (Solanum Dulcamara), as a yellow amorphous substance. It probably occasions the compound taste. See Bittersweet, 3(a)..

Delicate :: Delicate (a.) Of exacting tastes and habits; dainty; fastidious.

Borax :: Borax (n.) A white or gray crystalline salt, with a slight alkaline taste, used as a flux, in soldering metals, making enamels, fixing colors on porcelain, and as a soap. It occurs native in certain mineral springs, and is made from the boric acid of hot springs in Tuscany. It was originally obtained from a lake in Thibet, and was sent to Europe under the name of tincal. Borax is a pyroborate or tetraborate of sodium, Na2B4O7.10H2O..

Penchant :: Penchant (n.) Inclination; decided taste; bias; as, a penchant for art..

Lactose :: Lactose (n.) Sugar of milk or milk sugar; a crystalline sugar present in milk, and separable from the whey by evaporation and crystallization. It has a slightly sweet taste, is dextrorotary, and is much less soluble in water than either cane sugar or glucose. Formerly called lactin..

Bitter :: Bitter (v. t.) Having a peculiar, acrid, biting taste, like that of wormwood or an infusion of hops; as, a bitter medicine; bitter as aloes..

Bitterwort :: Bitterwort (n.) The yellow gentian (Gentiana lutea), which has a very bitter taste..

Ginseng :: Ginseng (n.) A plant of the genus Aralia, the root of which is highly valued as a medicine among the Chinese. The Chinese plant (Aralia Schinseng) has become so rare that the American (A. quinquefolia) has largely taken its place, and its root is now an article of export from America to China. The root, when dry, is of a yellowish white color, with a sweetness in the taste somewhat resembling that of licorice, combined with a slight aromatic bitterness..

Distasteive :: Distasteive (a.) Tending to excite distaste.

Smelt :: Smelt (n.) Any one of numerous species of small silvery salmonoid fishes of the genus Osmerus and allied genera, which ascend rivers to spawn, and sometimes become landlocked in lakes. They are esteemed as food, and have a peculiar odor and taste..

Exquisite :: Exquisite (a.) Of delicate perception or close and accurate discrimination; not easy to satisfy; exact; nice; fastidious; as, exquisite judgment, taste, or discernment..

Yarrow :: Yarrow (n.) An American and European composite plant (Achillea Millefolium) with very finely dissected leaves and small white corymbed flowers. It has a strong, and somewhat aromatic, odor and taste, and is sometimes used in making beer, or is dried for smoking. Called also milfoil, and nosebleed..

Conine :: Conine (n.) A powerful and very poisonous vegetable alkaloid found in the hemlock (Conium maculatum) and extracted as a colorless oil, C8H17N, of strong repulsive odor and acrid taste. It is regarded as a derivative of piperidine and likewise of one of the collidines. It occasions a gradual paralysis of the motor nerves. Called also coniine, coneine, conia, etc. See Conium, 2..

Frenchify :: Frenchify (v. t.) To make French; to infect or imbue with the manners or tastes of the French; to Gallicize.

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