Hyperonyms
(has_hyperonym)
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07856270-n:
a tasty mixture to be spread on bread or crackers or used in preparing other dishes
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Hyponyms
(has_hyponym)
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07848645-n:
a rectangular quarter pound block of butter or margarine
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Meronyms
(has_mero_madeof)
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07673397-n:
any of a group of liquid edible fats that are obtained from plants
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Meronyms
(has_mero_madeof)
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14741124-n:
a fatty acid that has been produced by hydrogenating an unsaturated fatty acid (and so changing its shape); found in processed foods such as margarine and fried foods and puddings and commercially baked goods and partially hydrogenated vegetable oils
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Glosses
(gloss)
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00073897-r:
for the most part
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Glosses
(gloss)
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01653873-v:
make by shaping or bringing together constituents
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Glosses
(gloss)
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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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07848338-n:
an edible emulsion of fat globules made by churning milk or cream; for cooking and table use
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Glosses
(rgloss)
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07848645-n:
a rectangular quarter pound block of butter or margarine
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Glosses
(rgloss)
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14741124-n:
a fatty acid that has been produced by hydrogenating an unsaturated fatty acid (and so changing its shape); found in processed foods such as margarine and fried foods and puddings and commercially baked goods and partially hydrogenated vegetable oils
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Glosses
(rgloss)
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14840342-n:
a monounsaturated fatty acid that has the same structure as oleic acid except that it is a trans fatty acid; the major trans fatty acid in margarine and fried foods
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Glosses
(rgloss)
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14968795-n:
obtained from beef fat; used in making margarine and soap and in lubrication
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Glosses
(rgloss)
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14994824-n:
a class of fats having long carbon chains with many double bonds unsaturated with hydrogen atoms; used in some margarines; supposedly associated with low blood cholesterol
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