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Peptone :: Peptone (n.) The soluble and diffusible substance or substances into which albuminous portions of the food are transformed by the action of the gastric and pancreatic juices. Peptones are also formed from albuminous matter by the action of boiling water and boiling dilute acids.

Excoct :: Excoct (v. t.) To boil out; to produce by boiling.

Boilingly :: Boilingly (adv.) With boiling or ebullition.

Fervent :: Fervent (a.) Hot; glowing; boiling; burning; as, a fervent summer..

Glycocoll :: Glycocoll (n.) A crystalline, nitrogenous substance, with a sweet taste, formed from hippuric acid by boiling with hydrochloric acid, and present in bile united with cholic acid. It is also formed from gelatin by decomposition with acids. Chemically, it is amido-acetic acid. Called also glycin, and glycocin..

Granulose :: Granulose (n.) The main constituent of the starch grain or granule, in distinction from the framework of cellulose. Unlike cellulose, it is colored blue by iodine, and is converted into dextrin and sugar by boiling acids and amylolytic ferments..

Glue :: Glue (n.) A hard brittle brownish gelatin, obtained by boiling to a jelly the skins, hoofs, etc., of animals. When gently heated with water, it becomes viscid and tenaceous, and is used as a cement for uniting substances. The name is also given to other adhesive or viscous substances..

Glaze :: Glaze (v. t.) Broth reduced by boiling to a gelatinous paste, and spread thinly over braised dishes..

Chondrigen :: Chondrigen (n.) The chemical basis of cartilage, converted by long boiling in water into a gelatinous body called chondrin..

Stew :: Stew (v. t.) To boil slowly, or with the simmering or moderate heat; to seethe; to cook in a little liquid, over a gentle fire, without boiling; as, to stew meat; to stew oysters; to stew apples..

Poach :: Poach (v. & n.) To cook, as eggs, by breaking them into boiling water; also, to cook with butter after breaking in a vessel..

Ghee :: Ghee (n.) Butter clarified by boiling, and thus converted into a kind of oil..

Boiled :: Boiled (a.) Dressed or cooked by boiling; subjected to the action of a boiling liquid; as, boiled meat; a boiled dinner; boiled clothes..

Digester :: Digester (n.) A strong closed vessel, in which bones or other substances may be subjected, usually in water or other liquid, to a temperature above that of boiling, in order to soften them..

Gruel :: Gruel (n.) A light, liquid food, made by boiling meal of maize, oatmeal, or fiour in water or milk; thin porridge..

Rebullition :: Rebullition (n.) The act of boiling up or effervescing.

Boil :: Boil (v. t.) To heat to the boiling point, or so as to cause ebullition; as, to boil water..

Ebulliency :: Ebulliency (n.) A boiling up or over; effervescence.

Boil :: Boil (n.) Act or state of boiling.

Blanch :: Blanch (a.) To whiten, as the surface of meat, by plunging into boiling water and afterwards into cold, so as to harden the surface and retain the juices..

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