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The outer hyaline layer of protoplasm in a vegetable cell.

tural process of formation or assimilation, performed by the living organs in animals and vegetables, by which a crude substance is changed into something of a higher order; as, the elaboration of food into chyme; the elaboration of chyle, or sap, or tissues.

(h) Organic electricity, that which is developed in organic structures, either animal or vegetable, the phrase animal electricity being much more common.

One of the simplest essential parts, more commonly called cells, of which animal and vegetable organisms, or their tissues and organs, are composed.

The peculiar smell and taste arising from products of decomposition of animal or vegetable substances when burnt in close vessels.

An unorganized ferment (contained in this extract and in other vegetable juices), which effects the decomposition of certain glucosides.

Division). This mode of growth is characteristic of many forms of cells, both animal and vegetable.

A vegetable parasite subsisting in the interior of the body.

A term applied to that phase of vegetable growth in which an organ grows more rapidly on its upper than on its under surface. See Hyponastic.

A vegetable parasite growing on the surface of the body.

The process by which animal and vegetable organisms preserve a physiological balance. H. Spenser.

A limpid, oily liquid obtained by the destructive distillation of various vegetable and animal substances; -- specifically, an oil consisting largely of the higher hydrocarbons of the paraffin series. [Written also eupion.]

An apparatus for condensing vegetable juices, or for drying fruit by heat.

A plant belonging to one of the greater part of the vegetable kingdom, and which the plants are characterized by having c wood bark, and pith, the wood forming a layer between the other two, and increasing, if at all, by the animal addition of a new layer to the outside next to the bark. The leaves are commonly netted-…

A peculiar principle once erroneously supposed to form the basis of all vegetable extracts; -- called also the extractive principle. [Obs.]

Cloth of any kind that is woven or knit from fibers, either vegetable or animal; manufactured cloth; as, silks or other fabrics.

A groupe of organisms, either animal or vegetable, related by certain points of resemblance in structure or development, more comprehensive than a genus, because it is usually based on fewer or less pronounced points of likeness. In zoölogy a family is less comprehesive than an order; in botany it is often considered t…

A fine flour or meal made from cereal grains or from the starch or fecula of vegetables, extracted by various processes, and used in cookery.

A disease of the scalp, produced by a vegetable parasite.

mical ferments, and enzymes. Ferments of the first class are as a rule simple microscopic vegetable organisms, and the fermentations which they engender are due to their growth and development; as, the acetic ferment, the butyric ferment, etc. See Fermentation. Ferments of the second class, on the other hand, are chemi…