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Definition of boiling
Thanks for using this online dictionary, we have been helping millions of people improve their use of the english language with its free online services. English definition of boiling is as below...
Boiling
(p. pr. & vb. n.) of Boi.
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Excoct
::
Excoct
(v. t.) To boil out; to
produce
by
boiling.
Puree
::
Puree (n.) A dish made by
boiling
any
article
of food to a pulp and
rubbing
it
through
a
sieve;
as, a puree of fish, or of
potatoes;
especially,
a soup the
thickening
of which is so
treated..
Debulition
::
Debulition
(n.) A
bubbling
or
boiling
over.
Chocolate
::
Chocolate
(n.) The
beverage
made by
dissolving
a
portion
of the paste or cake in
boiling
water or milk.
Boiling
::
Boiling
(n.)
Exposure
to the
action
of a hot
liquid.
Exestuation
::
Exestuation
(n.) A
boiling
up;
effervescence.
Steam
::
Steam (n.) The
elastic,
aeriform
fluid into which water is
converted
when
heated
to the
boiling
points;
water in the state of
vapor..
Semiglutin
::
Semiglutin
(n.) A
peptonelike
body,
insoluble
in
alcohol,
formed
by
boiling
collagen
or
gelatin
for a long time in
water.
Hemicollin,
a like body, is also
formed
at the same time, and
differs
from
semiglutin
by being
partly
soluble
in
alcohol..
Coddle
::
Coddle
(v. t.) To
parboil,
or
soften
by
boiling..
Coction
::
Coction
(n.) Act of
boiling.
Kettle
::
Kettle
(n.) A
metallic
vessel,
with a wide
mouth,
often
without
a
cover,
used for
heating
and
boiling
water or other
liguids..
Tyrosin
::
Tyrosin
(n.) A white
crystalline
nitrogenous
substance
present
in small
amount
in the
pancreas
and
spleen,
and
formed
in large
quantity
from the
decomposition
of
proteid
matter
by
various
means,
-- as by
pancreatic
digestion,
by
putrefaction
as of
cheese,
by the
action
of
boiling
acids,
etc.
Chemically,
it
consists
of
oxyphenol
and
amidopropionic
acid, and by
decomposition
yields
oxybenzoic
acid, or some other
benzol
derivative..
Cook
::
Cook (v. t.) To
prepare,
as food, by
boiling,
roasting,
baking,
broiling,
etc.; to make
suitable
for
eating,
by the
agency
of fire or
heat..
Candy
::
Candy (v. t.) A more or less solid
article
of
confectionery
made by
boiling
sugar or
molasses
to the
desired
consistency,
and than
crystallizing,
molding,
or
working
in the
required
shape.
It is often
flavored
or
colored,
and
sometimes
contains
fruit,
nuts, etc..
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..
Boiled
::
Boiled
(a.)
Dressed
or
cooked
by
boiling;
subjected
to the
action
of a
boiling
liquid;
as,
boiled
meat; a
boiled
dinner;
boiled
clothes..
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..
Tea
::
Tea (n.) A
decoction
or
infusion
of tea
leaves
in
boiling
water;
as, tea is a
common
beverage..
Boilery
::
Boilery
(n.) A place and
apparatus
for
boiling,
as for
evaporating
brine in salt
making..
Gelatine
::
Gelatine
(n.)
Animal
jelly;
glutinous
material
obtained
from
animal
tissues
by
prolonged
boiling.
Specifically
(Physiol.
Chem.),
a
nitrogeneous
colloid,
not
existing
as such in the
animal
body, but
formed
by the
hydrating
action
of
boiling
water on the
collagen
of
various
kinds of
connective
tissue
(as
tendons,
bones,
ligaments,
etc.).
Its
distinguishing
character
is that of
dissolving
in hot
water,
and
forming
a jelly on
cooling.
It is an
important
ingredient
of
calf's-foot
jelly,
isinglass,
gl
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