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Emulsin :: Emulsin (n.) An unorganized ferment (contained in this extract and in other vegetable juices), which effects the decomposition of certain glucosides..

Locao :: Locao (n.) A green vegetable dye imported from China.

Truck :: Truck (n.) Commodities appropriate for barter, or for small trade; small commodities; esp., in the United States, garden vegetables raised for the market..

Reduce :: Reduce (n.) To bring into a certain order, arrangement, classification, etc.; to bring under rules or within certain limits of descriptions and terms adapted to use in computation; as, to reduce animals or vegetables to a class or classes; to reduce a series of observations in astronomy; to reduce language to rules..

Brucine :: Brucine (n.) A powerful vegetable alkaloid, found, associated with strychnine, in the seeds of different species of Strychnos, especially in the Nux vomica. It is less powerful than strychnine. Called also brucia and brucina..

Holophytic :: Holophytic (a.) Wholly or distinctively vegetable.

Stocked :: Stock (n.) A liquid or jelly containing the juices and soluble parts of meat, and certain vegetables, etc., extracted by cooking; -- used in making soup, gravy, etc..

Juice :: "Juice (n.) The characteristic fluid of any vegetable or animal substance; the sap or part which can be expressed from fruit, etc.; the fluid part which separates from meat in cooking..

Laver :: Laver (n.) The fronds of certain marine algae used as food, and for making a sauce called laver sauce. Green laver is the Ulva latissima; purple laver, Porphyra laciniata and P. vulgaris. It is prepared by stewing, either alone or with other vegetables, and with various condiments; -- called also sloke, or sloakan..

Vegetability :: Vegetability (n.) The quality or state of being vegetable.

Oleic :: Oleic (a.) Pertaining to, derived from, or contained in, oil; as, oleic acid, an acid of the acrylic acid series found combined with glyceryl in the form of olein in certain animal and vegetable fats and oils, such as sperm oil, olive oil, etc. At low temperatures the acid is crystalline, but melts to an oily liquid above 14/ C..

Fabric :: Fabric (n.) Cloth of any kind that is woven or knit from fibers, either vegetable or animal; manufactured cloth; as, silks or other fabrics..

Pyridine :: Pyridine (n.) A nitrogenous base, C5H5N, obtained from the distillation of bone oil or coal tar, and by the decomposition of certain alkaloids, as a colorless liquid with a peculiar pungent odor. It is the nucleus of a large number of organic substances, among which several vegetable alkaloids, as nicotine and certain of the ptomaines, may be mentioned. See Lutidine..

Flesh :: Flesh (n.) Animal food, in distinction from vegetable; meat; especially, the body of beasts and birds used as food, as distinguished from fish..

Vegetable :: Vegetable (n.) A plant used or cultivated for food for man or domestic animals, as the cabbage, turnip, potato, bean, dandelion, etc.; also, the edible part of such a plant, as prepared for market or the table..

Gemmation :: Gemmation (n.) The formation of a new individual, either animal or vegetable, by a process of budding; an asexual method of reproduction; gemmulation; gemmiparity. See Budding..

Phytelephas :: Phytelephas (n.) A genus of South American palm trees, the seeds of which furnish the substance called vegetable ivory..

Dermatophyte :: Dermatophyte (n.) A vegetable parasite, infesting the skin..

Preservatory :: Preservatory (n.) A room, or apparatus, in which perishable things, as fruit, vegetables, etc., can be preserved without decay..

Ptomaine :: Ptomaine (n.) One of a class of animal bases or alkaloids formed in the putrefaction of various kinds of albuminous matter, and closely related to the vegetable alkaloids; a cadaveric poison. The ptomaines, as a class, have their origin in dead matter, by which they are to be distinguished from the leucomaines..

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