Search the Dictionary

. It is a colorless, transparent, oily liquid, having an acrid odor, and an acrid burning taste. It is intensely poisonous. Ure.

Resembling the smell or taste of roast meat, or of corrupt animal matter. [R.]

eculiary strong and good; -- said of ale or liquor. [Old Cant] 'T will make a cup of wine taste nippitate. Chapman.

A colorless nonmetallic element, tasteless and odorless, comprising four fifths of the atmosphere by volume. It is chemically very inert in the free state, and as such is incapable of supporting life (hence the name azote still used by French chemists); but it forms many important compounds, as ammonia, nitric acid, th…

An iodine compound obtained as a yellowish gray, odorless, tasteless powder by the action of iodine on phenolphthalein.

ystalline substance, obtained from an exudation from the olive, and having a bitter-sweet taste and acid proporties. [Written also olivile.] Gregory.

masses, of a reddish yellow color, with specks of white. It has a strong smell and acrid taste, and was formerly used in medicine as an emmenagogue and antispasmodic. Dunglison.

ic; -- said of the effect or impression produced by any substance on the organs of touch, taste, or smell, and also on the organism as a whole.

ce, OsO4, the most stable and characteristic of the compounds of osmium. It has a burning taste, and gives off a vapor, which is a powerful irritant poison, violently attacking the eyes, and emitting a strong chlorinelike odor. Formerly improperly called osmic acid.

r larger than an apple, and the rind has a flavor of turpentine, but the flesh is said to taste like pineapples.

stic soda or potash on sawdust, as a white crystalline substance, which has a strong acid taste, and is poisonous in large doses. It is used in dyeing, calico printing, bleaching flax and straw, the preparation of formic acid, and in salts of lemon for removing ink stains, mold, etc.

A colorless, tasteless, odorless, gaseous element occurring in the free state in the atmosphere, of which it forms about 23 per cent by weight and about 21 per cent by volume, being slightly heavier than nitrogen. Symbol O. Atomic weight 15.96.

opogon (T. porrifolius), the root of which, when cooked, somewhat resembles the oyster in taste; salsify; -- called also vegetable oyster. (b) A plant found on the seacoast of Northern Europe, America and Asia (Mertensia maritima), the fresh leaves of which have a strong flavor of oysters. -- Oyster plover. (Zoöl.) Sa…

Agreeable to the palate or taste; savory; hence, acceptable; pleasing; as, palatable food; palatable advice.

The quality or state of being agreeable to the taste; relish; acceptableness.

Relish; taste; liking; -- a sense originating in the mistaken notion that the palate is the organ of taste. Hard task! to hit the palate of such guests. Pope.

Pleasing to the taste; palatable. [Obs.] "Palative delights." Sir T. Browne.

To become vapid, tasteless, dull, or insipid; to lose strength, life, spirit, or taste; as, the liquor palls. Beauty soon grows familiar to the lover, Fades in the eye, and palls upon the sense. Addisin.

A white waxy substance, resembling spermaceti, tasteless and odorless, and obtained from coal tar, wood tar, petroleum, etc., by distillation. It is used as an illuminant and lubricant. It is very inert, not being acted upon by most of the strong chemical reagents. It was formerly regarded as a definite compound, but i…

A chitinous piece between the metasternum and the pleuron of certain insects.