Hyperonyms
(has_hyperonym)
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00920510-n:
(biology) the growing of microorganisms in a nutrient medium (such as gelatin or agar)
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Glosses
(gloss)
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00029677-n:
a sustained phenomenon or one marked by gradual changes through a series of states
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Glosses
(gloss)
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00348746-v:
set in motion, cause to start
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Glosses
(gloss)
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00920510-n:
(biology) the growing of microorganisms in a nutrient medium (such as gelatin or agar)
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Glosses
(gloss)
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01348530-n:
(microbiology) single-celled or noncellular spherical or spiral or rod-shaped organisms lacking chlorophyll that reproduce by fission; important as pathogens and for biochemical properties; taxonomy is difficult; often considered to be plants
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Glosses
(gloss)
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01617192-v:
make or cause to be or to become
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Glosses
(gloss)
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02600948-v:
begin an event that is implied and limited by the nature or inherent function of the direct object
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Glosses
(gloss)
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02629535-v:
include or contain; have as a component
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Glosses
(gloss)
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07848338-n:
an edible emulsion of fat globules made by churning milk or cream; for cooking and table use
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Glosses
(gloss)
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07850329-n:
a solid food prepared from the pressed curd of milk
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Glosses
(gloss)
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07860988-n:
a flour mixture stiff enough to knead or roll
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Glosses
(gloss)
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13559409-n:
the process of becoming sour
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Glosses
(gloss)
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13575433-n:
a process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown of sugar into alcohol
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Glosses
(gloss)
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15106271-n:
a commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting beer or whiskey
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Glosses
(rgloss)
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07686720-n:
made with a starter of a small amount of dough in which fermentation is active
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Glosses
(rgloss)
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07854455-n:
fresh unripened cheese of a smooth texture made from pasteurized milk, a starter, and rennet
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