Galnet - WordNet 3.0 do Galego

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Pescudas no Galnet

Galego | English

Versión:
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ili-30-01254253-n CILI: i41975
WordNet Domains: factotum
SUMO Ontology: Separating=
Basic Level Concept: 00407535-n activity
Epinonyms: [3] activity
[3] activity |1|
[2] ili-30-01012360-n (has_hyperonym) |1|
[1] ili-30-01016832-n (has_hyperonym) |1|
[0] ili-30-01254253-n (has_hyperonym) |1|
Polaridade:
  positivo negativo
SentiWordNet: 0 0
ML-SentiCon: 0.125 0.125
Tempo:
  pasado presente futuro atemporal
TempoWordNet: 0.005 0.005 0.005 0.995

Explorar o ámbito terminolóxico en [Termonet]
PT Variantes
- separação [sɨpɐrɐsˈɐ̃w]
Glosa
classificar uma coisa dos outros
CA Variantes
- separació
Glosa
Acció de separar les coses entre elles
EU Variantes
- bereizketa
- bereizkuntza
ES Variantes
- separación
EN Variantes
- separation [ˌsɛpɝ'eɪʃən]
the separation of mail by postal zones
the separation of wheat from chaff
Glosa
sorting one thing from others
Relacións léxico-semánticas no WordNet vía ILI (11) - Amosar / Agochar gráfico:
Hyperonyms
(has_hyperonym)
01016832-n: grouping by class or kind or size
Hyponyms
(has_hyponym)
00393161-n: the separation of grain or seeds from the husks and straw
Hyponyms
(has_hyponym)
01254051-n: the act of separating grain from chaff
Related
(related_to)
01458973-v: divide into components or constituents
Glosses
(gloss)
00654625-v: arrange or order by classes or categories
Glosses
(gloss)
04424418-n: an entity that is not named specifically
Glosses
(rgloss)
00393161-n: the separation of grain or seeds from the husks and straw
Glosses
(rgloss)
00649760-n: separation of substances in solution by means of their unequal diffusion through semipermeable membranes
Glosses
(rgloss)
11186911-n: French political philosopher who advocated the separation of executive and legislative and judicial powers (1689-1755)
Glosses
(rgloss)
13458268-n: (chemistry) separation of a substance into two or more substances that may differ from each other and from the original substance
Glosses
(rgloss)
13564639-n: the separation of liquid from a gel that is caused by contraction (as in cheese making)