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Shaw :: Shaw (n.) The leaves and tops of vegetables, as of potatoes, turnips, etc..

Vasculose :: Vasculose (n.) One of the substances of which vegetable tissue is composed, differing from cellulose in its solubility in certain media..

Loof :: Loof (n.) The spongelike fibers of the fruit of a cucurbitaceous plant (Luffa Aegyptiaca); called also vegetable sponge.

Leucin :: Leucin (n.) A white, crystalline, nitrogenous substance formed in the decomposition of albuminous matter by pancreatic digestion, by the action of boiling dilute sulphuric acid, and by putrefaction. It is also found as a constituent of various tissues and organs, as the spleen, pancreas, etc., and likewise in the vegetable kingdom. Chemically it is to be considered as amido-caproic acid..

Saprophyte :: Saprophyte (n.) Any plant growing on decayed animal or vegetable matter, as most fungi and some flowering plants with no green color, as the Indian pipe..

Humin :: Humin (n.) A bitter, brownish yellow, amorphous substance, extracted from vegetable mold, and also produced by the action of acids on certain sugars and carbohydrates; -- called also humic acid, ulmin, gein, ulmic or geic acid, etc..

Vegetation :: Vegetation (n.) The sum of vegetable life; vegetables or plants in general; as, luxuriant vegetation..

Pectose :: Pectose (n.) An amorphous carbohydrate found in the vegetable kingdom, esp. in unripe fruits. It is associated with cellulose, and is converted into substances of the pectin group..

Development :: Development (n.) The series of changes which animal and vegetable organisms undergo in their passage from the embryonic state to maturity, from a lower to a higher state of organization..

Scurvy :: Scurvy (n.) A disease characterized by livid spots, especially about the thighs and legs, due to extravasation of blood, and by spongy gums, and bleeding from almost all the mucous membranes. It is accompanied by paleness, languor, depression, and general debility. It is occasioned by confinement, innutritious food, and hard labor, but especially by lack of fresh vegetable food, or confinement for a long time to a limited range of food, which is incapable of repairing the waste of the system. It

Potpourri :: Potpourri (n.) A ragout composed of different sorts of meats, vegetables, etc., cooked together..

Kill :: Kill (v. t.) To deprive of life, animal or vegetable, in any manner or by any means; to render inanimate; to put to death; to slay..

Olein :: Olein (n.) A fat, liquid at ordinary temperatures, but solidifying at temperatures below 0� C., found abundantly in both the animal and vegetable kingdoms (see Palmitin). It dissolves solid fats, especially at 30-40� C. Chemically, olein is a glyceride of oleic acid; and, as three molecules of the acid are united to one molecule of glyceryl to form the fat, it is technically known as triolein. It is also called elain..

Hastings :: Hastings (v.) Early fruit or vegetables; especially, early pease..

Trachenchyma :: Trachenchyma (n.) A vegetable tissue consisting of tracheae.

Starch :: Starch (n.) A widely diffused vegetable substance found especially in seeds, bulbs, and tubers, and extracted (as from potatoes, corn, rice, etc.) as a white, glistening, granular or powdery substance, without taste or smell, and giving a very peculiar creaking sound when rubbed between the fingers. It is used as a food, in the production of commercial grape sugar, for stiffening linen in laundries, in making paste, etc..

Plant :: Plant (n.) A vegetable; an organized living being, generally without feeling and voluntary motion, and having, when complete, a root, stem, and leaves, though consisting sometimes only of a single leafy expansion, or a series of cellules, or even a single cellule..

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..

Kail :: Kail (n.) A broth made with kail or other vegetables; hence, any broth; also, a dinner..

Humic :: Humic (a.) Pertaining to, or derived from, vegetable mold; as, humic acid. See Humin..

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