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Physiologist :: Physiologist (n.) One who is versed in the science of physiology; a student of the properties and functions of animal and vegetable organs and tissues.

Fresh :: Fresh (superl) Lately produced, gathered, or prepared for market; not stale; not dried or preserved; not wilted, faded, or tainted; in good condition; as, fresh vegetables, flowers, eggs, meat, fruit, etc.; recently made or obtained; occurring again; repeated; as, a fresh supply of goods; fresh tea, raisins, etc.; lately come or made public; as, fresh news; recently taken from a well or spring; as, fresh water..

Pulu :: Pulu (n.) A vegetable substance consisting of soft, elastic, yellowish brown chaff, gathered in the Hawaiian Islands from the young fronds of free ferns of the genus Cibotium, chiefly C. Menziesii; -- used for stuffing mattresses, cushions, etc., and as an absorbent..

Climate :: Climate (v. i.) The condition of a place in relation to various phenomena of the atmosphere, as temperature, moisture, etc., especially as they affect animal or vegetable life..

Exogen :: Exogen (n.) A plant belonging to one of the greater part of the vegetable kingdom, and which the plants are characterized by having c wood bark, and pith, the wood forming a layer between the other two, and increasing, if at all, by the animal addition of a new layer to the outside next to the bark. The leaves are commonly netted-veined, and the number of cotyledons is two, or, very rarely, several in a whorl. Cf. Endogen..

Pectose :: Pectose (n.) An amorphous carbohydrate found in the vegetable kingdom, esp. in unripe fruits. It is associated with cellulose, and is converted into substances of the pectin group..

Starch :: Starch (n.) A widely diffused vegetable substance found especially in seeds, bulbs, and tubers, and extracted (as from potatoes, corn, rice, etc.) as a white, glistening, granular or powdery substance, without taste or smell, and giving a very peculiar creaking sound when rubbed between the fingers. It is used as a food, in the production of commercial grape sugar, for stiffening linen in laundries, in making paste, etc..

Palmitin :: Palmitin (n.) A solid crystallizable fat, found abundantly in animals and in vegetables. It occurs mixed with stearin and olein in the fat of animal tissues, with olein and butyrin in butter, with olein in olive oil, etc. Chemically, it is a glyceride of palmitic acid, three molecules of palmitic acid being united to one molecule of glyceryl, and hence it is technically called tripalmitin, or glyceryl tripalmitate..

Protoplasm :: Protoplasm (n.) The viscid and more or less granular material of vegetable and animal cells, possessed of vital properties by which the processes of nutrition, secretion, and growth go forward; the so-called physical basis of life; the original cell substance, cytoplasm, cytoblastema, bioplasm sarcode, etc..

Structure :: Structure (n.) Manner of organization; the arrangement of the different tissues or parts of animal and vegetable organisms; as, organic structure, or the structure of animals and plants; cellular structure..

Colloid :: Colloid (n.) A substance (as albumin, gum, gelatin, etc.) which is of a gelatinous rather than a crystalline nature, and which diffuses itself through animal membranes or vegetable parchment more slowly than crystalloids do; -- opposed to crystalloid..

Green :: Green (superl.) Not ripe; immature; not fully grown or ripened; as, green fruit, corn, vegetables, etc..

Garden :: Garden (n.) A piece of ground appropriated to the cultivation of herbs, fruits, flowers, or vegetables..

Vascular :: Vascular (a.) Of or pertaining to the vessels of animal and vegetable bodies; as, the vascular functions..

Pore :: Pore (v.) One of the minute orifices in an animal or vegetable membrane, for transpiration, absorption, etc..

Vegetal :: Vegetal (n.) A vegetable.

Haricot :: Haricot (n.) The ripe seeds, or the unripe pod, of the common string bean (Phaseolus vulgaris), used as a vegetable. Other species of the same genus furnish different kinds of haricots..

Vegetable :: Vegetable (v.) Plants having distinct flowers and true seeds.

Pickle :: Pickle (v. t.) Vinegar, plain or spiced, used for preserving vegetables, fish, eggs, oysters, etc..

Burn :: Burn (n.) A disease in vegetables. See Brand, n., 6..

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