| slovo | definícia |
sirup
(mass) | sirup
- sirup |
sirup
(msas) | sirup
- sirup, syrup |
sirup
(msasasci) | sirup
- sirup, syrup |
sirup
(encz) | sirup,sirup n: Zdeněk Brož |
sirup
(czen) | sirup,sirupn: Zdeněk Brož |
sirup
(czen) | sirup,syrupn: Zdeněk Brož |
sirup
(czen) | sirup,treaclen: Zdeněk Brož |
Sirup
(gcide) | Sirup \Sir"up\Syrup \Syr"up\, n. [F. sirop (cf. It. siroppo, Sp.
jarabe, jarope, LL. siruppus, syrupus), fr. Ar. shar[=a]b a
drink, wine, coffee, sirup. Cf. Sherbet.]
1. A thick and viscid liquid made from the juice of fruits,
herbs, etc., boiled with sugar.
[1913 Webster]
2. A thick and viscid saccharine solution of superior quality
(as sugarhouse sirup or molasses, maple sirup);
specifically, in pharmacy and often in cookery, a
saturated solution of sugar and water (simple sirup), or
such a solution flavored or medicated.
[1913 Webster]
Lucent sirups tinct with cinnamon. --Keats.
[1913 Webster]
Mixing sirup. See the Note under Dextrose.
[1913 Webster] Siruped |
sirup
(wn) | sirup
n 1: a thick sweet sticky liquid [syn: syrup, sirup] |
| | podobné slovo | definícia |
sirup
(mass) | sirup
- sirup |
sirup
(msas) | sirup
- sirup, syrup |
sirup
(msasasci) | sirup
- sirup, syrup |
sirup
(encz) | sirup,sirup n: Zdeněk Brož |
javorový sirup
(czen) | javorový sirup,maple syrup luke |
sirup
(czen) | sirup,sirupn: Zdeněk Brožsirup,syrupn: Zdeněk Brožsirup,treaclen: Zdeněk Brož |
sirupovitý
(czen) | sirupovitý,syrupy Jaroslav Šedivýsirupovitý,treaclyadj: Zdeněk Brož |
Maple sirup
(gcide) | Maple \Ma"ple\ (m[=a]"p'l), n. [AS. mapolder, mapulder, mapol;
akin to Icel. m["o]purr; cf. OHG. mazzaltra, mazzoltra, G.
massholder.] (Bot.)
A tree of the genus Acer, including about fifty species.
Acer saccharinum is the rock maple, or sugar maple,
from the sap of which sugar is made, in the United States, in
great quantities, by evaporation; the red maple or {swamp
maple} is Acer rubrum; the silver maple, {Acer
dasycarpum}, having fruit wooly when young; the {striped
maple}, Acer Pennsylvanium, called also moosewood. The
common maple of Europe is Acer campestre, the {sycamore
maple} is Acer Pseudo-platanus, and the Norway maple is
Acer platanoides.
[1913 Webster]
Note: Maple is much used adjectively, or as the first part of
a compound; as, maple tree, maple leaf, etc.
[1913 Webster]
Bird's-eye maple, Curled maple, varieties of the wood of
the rock maple, in which a beautiful lustrous grain is
produced by the sinuous course of the fibers.
Maple honey, Maple molasses, Maple syrup, or {Maple
sirup}, maple sap boiled to the consistency of molasses.
Maple sugar, sugar obtained from the sap of the sugar maple
by evaporation.
[1913 Webster] |
Mixing sirup
(gcide) | Sirup \Sir"up\Syrup \Syr"up\, n. [F. sirop (cf. It. siroppo, Sp.
jarabe, jarope, LL. siruppus, syrupus), fr. Ar. shar[=a]b a
drink, wine, coffee, sirup. Cf. Sherbet.]
1. A thick and viscid liquid made from the juice of fruits,
herbs, etc., boiled with sugar.
[1913 Webster]
2. A thick and viscid saccharine solution of superior quality
(as sugarhouse sirup or molasses, maple sirup);
specifically, in pharmacy and often in cookery, a
saturated solution of sugar and water (simple sirup), or
such a solution flavored or medicated.
[1913 Webster]
Lucent sirups tinct with cinnamon. --Keats.
[1913 Webster]
Mixing sirup. See the Note under Dextrose.
[1913 Webster] SirupedDextrose \Dex"trose`\ (d[e^]ks"tr[=o]s`), n. [See Dexter.]
(Chem.)
A sirupy, or white crystalline, variety of sugar, C6H12O6
(so called from turning the plane of polarization to the
right), occurring in many ripe fruits, and also called
glucose. Dextrose and levulose are obtained by the
inversion of cane sugar or sucrose, and hence the mixture is
called called invert sugar. Dextrose is chiefly obtained by
the action of heat and acids on starch, and hence called also
starch sugar. It is also formed from starchy food by the
action of the amylolytic ferments of saliva and pancreatic
juice.
[1913 Webster]
Note: The solid products are known to the trade as {grape
sugar}; the sirupy products as glucose, or {mixing
sirup}. These are harmless, but are only about half as
sweet as cane sugar or sucrose. Dextrously
Dextrous |
mixing sirup
(gcide) | Sirup \Sir"up\Syrup \Syr"up\, n. [F. sirop (cf. It. siroppo, Sp.
jarabe, jarope, LL. siruppus, syrupus), fr. Ar. shar[=a]b a
drink, wine, coffee, sirup. Cf. Sherbet.]
1. A thick and viscid liquid made from the juice of fruits,
herbs, etc., boiled with sugar.
[1913 Webster]
2. A thick and viscid saccharine solution of superior quality
(as sugarhouse sirup or molasses, maple sirup);
specifically, in pharmacy and often in cookery, a
saturated solution of sugar and water (simple sirup), or
such a solution flavored or medicated.
[1913 Webster]
Lucent sirups tinct with cinnamon. --Keats.
[1913 Webster]
Mixing sirup. See the Note under Dextrose.
[1913 Webster] SirupedDextrose \Dex"trose`\ (d[e^]ks"tr[=o]s`), n. [See Dexter.]
(Chem.)
A sirupy, or white crystalline, variety of sugar, C6H12O6
(so called from turning the plane of polarization to the
right), occurring in many ripe fruits, and also called
glucose. Dextrose and levulose are obtained by the
inversion of cane sugar or sucrose, and hence the mixture is
called called invert sugar. Dextrose is chiefly obtained by
the action of heat and acids on starch, and hence called also
starch sugar. It is also formed from starchy food by the
action of the amylolytic ferments of saliva and pancreatic
juice.
[1913 Webster]
Note: The solid products are known to the trade as {grape
sugar}; the sirupy products as glucose, or {mixing
sirup}. These are harmless, but are only about half as
sweet as cane sugar or sucrose. Dextrously
Dextrous |
Siruped
(gcide) | Siruped \Sir"uped\, Syruped \Syr"uped\, a.
Moistened, covered, or sweetened with sirup, or sweet juice.
[1913 Webster] Sirupy |
Sirupy
(gcide) | Sirupy \Sir"up*y\, Syrupy \Syr"up*y\, a.
Like sirup, or partaking of its qualities. --Mortimer.
[1913 Webster] |
sirup
(wn) | sirup
n 1: a thick sweet sticky liquid [syn: syrup, sirup] |
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