Galnet - Galician WordNet 3.0

logo sli

Explore Galnet

Galego | English

Version:
Search variants in 
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|
Polarity:
  positive negative
SentiWordNet: 0 0
ML-SentiCon: 0.125 0.125
Time:
  past present future atemporal
TempoWordNet: 0.005 0.005 0.005 0.995

Explore the terminological domain with [Termonet]
PT Variants
- separação [sɨpɐrɐsˈɐ̃w]
Gloss
classificar uma coisa dos outros
CA Variants
- separació
Gloss
Acció de separar les coses entre elles
EU Variants
- bereizketa
- bereizkuntza
ES Variants
- separación
EN Variants
- separation [ˌsɛpɝ'eɪʃən]
the separation of mail by postal zones
the separation of wheat from chaff
Gloss
sorting one thing from others
Lexical relations in WordNet via ILI (11) - Show / Hide graph:
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)