Galnet - Galician WordNet 3.0

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ili-30-07671845-n CILI: i77262
WordNet Domains: chemistry
SUMO Ontology: Meat+
Basic Level Concept: 14864360-n fat
Epinonyms: [5] molecule [5] organic_compound
[5] molecule |1|
[4] ili-30-14944888-n (has_hyperonym) |1|
[3] ili-30-14938907-n (has_hyperonym) |1|
[2] ili-30-14864360-n (has_hyperonym) |1|
[1] ili-30-07672135-n (has_hyperonym) |1|
[0] ili-30-07671845-n (has_hyperonym) |1|
[5] organic_compound |1|
[4] ili-30-14944888-n (has_hyperonym) |1|
[3] ili-30-14938907-n (has_hyperonym) |1|
[2] ili-30-14864360-n (has_hyperonym) |1|
[1] ili-30-07672135-n (has_hyperonym) |1|
[0] ili-30-07671845-n (has_hyperonym) |1|
Polarity:
  positive negative
SentiWordNet: 0 0
ML-SentiCon: 0 0.125
Time:
  past present future atemporal
TempoWordNet: 0.002 0 0.998 0

Explore the terminological domain with [Termonet]
CA Variants
- llardó
EU Variants
- txintxorta
ES Variants
- chicharro
- chicharrón
- gorrón
EN Variants
- cracklings
Gloss
the crisp residue left after lard has been rendered
FR Variants
- friton
Lexical relations in WordNet via ILI (3) - Show / Hide graph:
Hyperonyms
(has_hyperonym) 		07672135-n: oily or greasy matter making up the bulk of fatty tissue in animals and in seeds and other plant tissue
Glosses
(gloss) 		07672421-n: soft white semisolid fat obtained by rendering the fatty tissue of the hog
Glosses
(gloss) 		15004501-n: matter that remains after something has been removed