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Fleetings :: Fleetings (n. pl.) A mixture of buttermilk and boiling whey; curds.

Fluorene :: Fluorene (n.) A colorless, crystalline hydrocarbon, C13H10 having a beautiful violet fluorescence; whence its name. It occurs in the higher boiling products of coal tar, and is obtained artificially..

Egg-glass :: Egg-glass (n.) A small sandglass, running about three minutes, for marking time in boiling eggs; also, a small glass for holding an egg, at table..

Chondrin :: Chondrin (n.) A colorless, amorphous, nitrogenous substance, tasteless and odorless, formed from cartilaginous tissue by long-continued action of boiling water. It is similar to gelatin, and is a large ingredient of commercial gelatin..

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.

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..

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..

Persulphocyanogen :: Persulphocyanogen (n.) An orange-yellow substance, produced by the action of chlorine or boiling dilute nitric acid and sulphocyanate of potassium; -- called also pseudosulphocyanogen, perthiocyanogen, and formerly sulphocyanogen..

Bubble :: Bubble (n.) To rise in bubbles, as liquids when boiling or agitated; to contain bubbles..

Ebullioscope :: Ebullioscope (n.) An instrument for observing the boiling point of liquids, especially for determining the alcoholic strength of a mixture by the temperature at which it boils..

Kettle :: Kettle (n.) A metallic vessel, with a wide mouth, often without a cover, used for heating and boiling water or other liguids..

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

Soap :: Soap (n.) A substance which dissolves in water, thus forming a lather, and is used as a cleansing agent. Soap is produced by combining fats or oils with alkalies or alkaline earths, usually by boiling, and consists of salts of sodium, potassium, etc., with the fatty acids (oleic, stearic, palmitic, etc.). See the Note below, and cf. Saponification. By extension, any compound of similar composition or properties, whether used as a cleaning agent or not..

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..

Train Oil :: Train oil () Oil procured from the blubber or fat of whales, by boiling..

Shrink :: Shrink (v. t.) To cause to contract or shrink; as, to shrink finnel by imersing it in boiling water..

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

Coddle :: Coddle (v. t.) To parboil, or soften by boiling..

Boiling :: Boiling (n.) Exposure to the action of a hot liquid.

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

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