| slovo | definícia |
Altos
(gcide) | Alto \Al"to\, n.; pl. Altos. [It. alto high, fr. L. altus. Cf.
Alt.]
1. (Mus.) Formerly the part sung by the highest male, or
counter-tenor, voices; now the part sung by the lowest
female, or contralto, voices, between in tenor and
soprano. In instrumental music it now signifies the tenor.
[1913 Webster]
2. An alto singer.
[1913 Webster]
Alto clef (Mus.) the counter-tenor clef, or the C clef,
placed so that the two strokes include the middle line of
the staff. --Moore.
[1913 Webster] |
| | podobné slovo | definícia |
maltose
(encz) | maltose,maltóza n: Zdeněk Brožmaltose,sladový cukr Zdeněk Brož |
Alto-stratus
(gcide) | altostratus \altostratus\, Alto-stratus \Al`to-stra"tus\, n. [L.
altus high + L. & E. stratus.] (Meteor.)
A cloud formation similar to cirro-stratus, but heavier and
at a lower level; a stratus cloud at an intermediate altitude
of 2 or 3 miles.
[Webster 1913 Suppl. + WordNet 1.5] |
altostratus
(gcide) | altostratus \altostratus\, Alto-stratus \Al`to-stra"tus\, n. [L.
altus high + L. & E. stratus.] (Meteor.)
A cloud formation similar to cirro-stratus, but heavier and
at a lower level; a stratus cloud at an intermediate altitude
of 2 or 3 miles.
[Webster 1913 Suppl. + WordNet 1.5] |
Maltose
(gcide) | Maltose \Malt"ose`\ (m[add]lt"[=o]s`), n. [From Malt.]
(Biochem.)
A crystalline disaccharide (C12H22O11) formed from starch
by the action of diastase of malt, and the amylolytic ferment
of saliva and pancreatic juice; called also maltobiose and
malt sugar. Chemically it is
4-O-[alpha]-D-glucopyranosyl-D-glucose. It rotates the plane
of polarized light further to the right than does dextrose
and possesses a lower cupric oxide reducing power.
[1913 Webster +PJC] |
altostratus
(wn) | altostratus
n 1: a stratus cloud at an intermediate altitude of 2 or 3 miles
[syn: altostratus, altostratus cloud] |
altostratus cloud
(wn) | altostratus cloud
n 1: a stratus cloud at an intermediate altitude of 2 or 3 miles
[syn: altostratus, altostratus cloud] |
maltose
(wn) | maltose
n 1: a white crystalline sugar formed during the digestion of
starches [syn: maltose, malt sugar] |
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