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Saltern :: Saltern (n.) A building or place where salt is made by boiling or by evaporation; salt works.

Saccharinic :: Saccharinic (a.) Of, pertaining to, or derived from, saccharin; specifically, designating a complex acid not known in the free state but well known in its salts, which are obtained by boiling dextrose and levulose (invert sugar) with milk of lime..

Emit :: Emit (v. t.) To send forth; to throw or give out; to cause to issue; to give vent to; to eject; to discharge; as, fire emits heat and smoke; boiling water emits steam; the sun emits light..

Cruller :: Cruller (n.) A kind of sweet cake cut in strips and curled or twisted, and fried crisp in boiling fat..

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

Pottage :: Pottage (n.) A kind of food made by boiling vegetables or meat, or both together, in water, until soft; a thick soup or porridge..

Boiling :: Boiling (n.) The act of ebullition or of tumultuous agitation.

Decoct :: Decoct (v. t.) To warm, strengthen, or invigorate, as if by boiling..

Tea :: Tea (n.) A decoction or infusion of tea leaves in boiling water; as, tea is a common beverage..

Boil :: Boil (v.) To be in boiling water, as in cooking; as, the potatoes are boiling..

Cerebrin :: Cerebrin (n.) A nonphosphorized, nitrogenous substance, obtained from brain and nerve tissue by extraction with boiling alcohol. It is uncertain whether it exists as such in nerve tissue, or is a product of the decomposition of some more complex substance..

Oxamic :: Oxamic (a.) Pertaining to, or designating, an acid NH2.C2O2.HO obtained as a fine crystalline powder, intermediate between oxalic acid and oxamide. Its ammonium salt is obtained by boiling oxamide with ammonia..

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

Fry :: Fry (v. t.) To cook in a pan or on a griddle (esp. with the use of fat, butter, or olive oil) by heating over a fire; to cook in boiling lard or fat; as, to fry fish; to fry doughnuts..

Coction :: Coction (n.) Act of boiling.

Boil :: Boil (v. t.) To subject to the action of heat in a boiling liquid so as to produce some specific effect, as cooking, cleansing, etc.; as, to boil meat; to boil clothes..

Bullition :: Bullition (v. i.) The action of boiling; boiling. [Obs.] See Ebullition.

Fluoranthene :: Fluoranthene (n.) A white crystalline hydrocarbon C/H/, of a complex structure, found as one ingrdient of the higher boiling portion of coal tar..

Hypsometer :: Hypsometer (n.) An instrument for measuring heights by observation of barometric pressure; esp., one for determining heights by ascertaining the boiling point of water. It consists of a vessel for water, with a lamp for heating it, and an inclosed thermometer for showing the temperature of ebullition..

Ebullition :: Ebullition (n.) A boiling or bubbling up of a liquid; the motion produced in a liquid by its rapid conversion into vapor.

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