Hyperonyms
(has_hyperonym)
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14864360-n:
a soft greasy substance occurring in organic tissue and consisting of a mixture of lipids (mostly triglycerides)
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Hyponyms
(has_hyponym)
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07671845-n:
the crisp residue left after lard has been rendered
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Hyponyms
(has_hyponym)
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07672421-n:
soft white semisolid fat obtained by rendering the fatty tissue of the hog
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Hyponyms
(has_hyponym)
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07672583-n:
the intermixture of fat and lean in a cut of meat
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Hyponyms
(has_hyponym)
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07672687-n:
fat such as butter or lard used in baked goods
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Hyponyms
(has_hyponym)
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07672790-n:
hard fat around the kidneys and loins in beef and sheep
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Hyponyms
(has_hyponym)
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07673249-n:
fat that exudes from meat and drips off while it is being roasted or fried
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Hyponyms
(has_hyponym)
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07673397-n:
any of a group of liquid edible fats that are obtained from plants
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Glosses
(gloss)
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00015388-n:
a living organism characterized by voluntary movement
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Glosses
(gloss)
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00992432-a:
containing an unusual amount of grease or oil
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Glosses
(gloss)
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02620587-v:
form or compose
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Glosses
(gloss)
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05122557-n:
the property resulting from being or relating to the greater in number of two parts; the main part
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Glosses
(gloss)
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05268965-n:
a kind of body tissue containing stored fat that serves as a source of energy; it also cushions and insulates vital organs
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Glosses
(gloss)
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13095685-n:
the tissue of a plant
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Glosses
(gloss)
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13135832-n:
a small hard fruit
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Glosses
(rgloss)
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07673397-n:
any of a group of liquid edible fats that are obtained from plants
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