Galnet - Galician WordNet 3.0

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ili-30-14952290-n CILI: i115705
WordNet Domains: chemistry
SUMO Ontology: BodySubstance+
Top Ontology: Liquid+ Natural+ Substance+
Basic Level Concept: 14818238-n chemical_compound
Epinonyms: [3] organic_compound
[3] organic_compound |1|
[2] ili-30-14601829-n (has_hyperonym) |1|
[1] ili-30-14605787-n (has_hyperonym) |1|
[0] ili-30-14952290-n (has_hyperonym) |1|
Polarity:
  positive negative
SentiWordNet: 0 0
ML-SentiCon: 0 0
Time:
  past present future atemporal
TempoWordNet: 0 0 0 1

Explore the terminological domain with [Termonet]
GL Variants
- metionina [metjoˈnina̝] · [RILG] [DRAG]
Gloss
ácido amino cristalino que contén xofre; atópase na maioría das proteínas e é esencial para a nutrición
CA Variants
- metionina
EU Variants
- metionina
ES Variants
- metionina
EN Variants
- methionine
Gloss
a crystalline amino acid containing sulfur; found in most proteins and essential for nutrition
DE Variants
- Methionin
FR Variants
- Méthionine
- méthionine
Lexical relations in WordNet via ILI (6) - Show / Hide graph:
Hyperonyms
(has_hyperonym)
14605787-n: an amino acid that is required by animals but that they cannot synthesize; must be supplied in the diet
Glosses
(gloss)
00268869-a: consisting of or containing or of the nature of crystals
Glosses
(gloss)
13523661-n: (physiology) the organic process of nourishing or being nourished; the processes by which an organism assimilates food and uses it for growth and maintenance
Glosses
(gloss)
14601829-n: organic compounds containing an amino group and a carboxylic acid group
Glosses
(gloss)
14656219-n: an abundant tasteless odorless multivalent nonmetallic element; best known in yellow crystals; occurs in many sulphide and sulphate minerals and even in native form (especially in volcanic regions)
Glosses
(gloss)
14728724-n: any of a large group of nitrogenous organic compounds that are essential constituents of living cells; consist of polymers of amino acids; essential in the diet of animals for growth and for repair of tissues; can be obtained from meat and eggs and milk and legumes