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Augitic :: Augitic (a.) Pertaining to, or like, augite; containing augite as a principal constituent; as, augitic rocks..

Momentum :: Momentum (n.) Essential element, or constituent element..

Indecomposable :: Indecomposable (a.) Not decomposable; incapable or difficult of decomposition; not resolvable into its constituents or elements.

Praseodymium :: Praseodymium (n.) An elementary substance, one of the constituents of didymium; -- so called from the green color of its salts. Symbol Ps. Atomic weight 143.6..

Mitter''s Green :: Mitter's green () A pigment of a green color, the chief constituent of which is oxide of chromium..

Decompose :: Decompose (v. t.) To separate the constituent parts of; to resolve into original elements; to set free from previously existing forms of chemical combination; to bring to dissolution; to rot or decay.

Essence :: Essence (n.) The constituent quality or qualities which belong to any object, or class of objects, or on which they depend for being what they are (distinguished as real essence); the real being, divested of all logical accidents; that quality which constitutes or marks the true nature of anything; distinctive character; hence, virtue or quality of a thing, separated from its grosser parts..

Destroy :: Destroy (v. t.) To unbuild; to pull or tear down; to separate virulently into its constituent parts; to break up the structure and organic existence of; to demolish.

Analyzation :: Analyzation (n.) The act of analyzing, or separating into constituent parts; analysis..

Solid :: Solid (a.) Having the constituent parts so compact, or so firmly adhering, as to resist the impression or penetration of other bodies; having a fixed form; hard; firm; compact; -- opposed to fluid and liquid or to plastic, like clay, or to incompact, like sand..

Constituent :: Constituent (a.) Serving to form, compose, or make up; elemental; component..

Stearolic :: Stearin (n.) One of the constituents of animal fats and also of some vegetable fats, as the butter of cacao. It is especially characterized by its solidity, so that when present in considerable quantity it materially increases the hardness, or raises the melting point, of the fat, as in mutton tallow. Chemically, it is a compound of glyceryl with three molecules of stearic acid, and hence is technically called tristearin, or glyceryl tristearate..

Quantity :: Quantity (n.) The extent or extension of a general conception, that is, the number of species or individuals to which it may be applied; also, its content or comprehension, that is, the number of its constituent qualities, attributes, or relations..

Texture :: Texture (n.) The disposition of the several parts of any body in connection with each other, or the manner in which the constituent parts are united; structure; as, the texture of earthy substances or minerals; the texture of a plant or a bone; the texture of paper; a loose or compact texture..

Hydrate :: Hydrate (n.) A substance which does not contain water as such, but has its constituents (hydrogen, oxygen, hydroxyl) so arranged that water may be eliminated; hence, a derivative of, or compound with, hydroxyl; hydroxide; as, ethyl hydrate, or common alcohol; calcium hydrate, or slaked lime..

Decompound :: Decompound (v. t.) To reduce to constituent parts; to decompose.

Leach :: Leach (v. t.) To remove the soluble constituents from by subjecting to the action of percolating water or other liquid; as, to leach ashes or coffee..

Analyze :: Analyze (v. t.) To subject to analysis; to resolve (anything complex) into its elements; to separate into the constituent parts, for the purpose of an examination of each separately; to examine in such a manner as to ascertain the elements or nature of the thing examined; as, to analyze a fossil substance; to analyze a sentence or a word; to analyze an action to ascertain its morality..

Vitellin :: Vitellin (n.) An albuminous body, belonging to the class of globulins, obtained from yolk of egg, of which it is the chief proteid constituent, and from the seeds of many plants. From the latter it can be separated in crystalline form..

Ferment :: Ferment (v. i.) To undergo fermentation; to be in motion, or to be excited into sensible internal motion, as the constituent oarticles of an animal or vegetable fluid; to work; to effervesce..

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