Galnet - Galician WordNet 3.0

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ili-30-01357507-n CILI: i42452
WordNet Domains: biology military
SUMO Ontology: Bacterium+ Weapon+
Basic Level Concept: 01355326-n eubacteria
Epinonyms: [2] bacteria
[2] bacteria |1|
[1] ili-30-01355326-n (has_hyperonym) |1|
[0] ili-30-01357507-n (has_hyperonym) |1|
Polarity:
  positive negative
SentiWordNet: 0.125 0
ML-SentiCon: 0 0.125
Time:
  past present future atemporal
TempoWordNet: 0 0 0 1

Explore the terminological domain with [Termonet]
GL Variants
- Clostridium_perfringens ยท [RILG] [DRAG]
EN Variants
- clostridium_perfringens
Gloss
FR Variants
- clostridium_perfringens
Lexical relations in WordNet via ILI (10) - Show / Hide graph:
Hyperonyms
(has_hyperonym)
01355326-n: a large group of bacteria having rigid cell walls; motile types have flagella
Hyperonyms
(has_hyperonym)
02842303-n: any weapon usable in biological warfare
Holonyms
(has_holo_member)
01356888-n: anaerobic or micro-aerophilic rod-shaped or spindle-shaped saprophytes; nearly cosmopolitan in soil, animal intestines, and dung
Glosses
(gloss)
00069060-a: living or active in the absence of free oxygen
Glosses
(gloss)
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
Glosses
(gloss)
01377602-n: any rod-shaped bacterium
Glosses
(gloss)
01752884-v: cause to happen, occur or exist
Glosses
(gloss)
01820684-a: (of bacteria) being or relating to a bacterium that retains the violet stain used in Gram's method
Glosses
(gloss)
02842303-n: any weapon usable in biological warfare
Glosses
(gloss)
14714353-n: a bacterial toxin produced by clostridium perfringens; causes intense abdominal cramps and diarrhea that begins 8-22 hours after consumption of foods containing large numbers of these bacteria
Glosses
(rgloss)
14714353-n: a bacterial toxin produced by clostridium perfringens; causes intense abdominal cramps and diarrhea that begins 8-22 hours after consumption of foods containing large numbers of these bacteria