| slovo | definícia |
mentation
(encz) | mentation,dění n: gondver |
mentation
(gcide) | mentation \men*ta"tion\ (m[e^]n*t[=a]"sh[u^]n), n.
the process of thinking (especially thinking carefully);
mental activity.
Syn: thinking, thought, cerebration, intellection.
[WordNet 1.5] |
mentation
(wn) | mentation
n 1: the process of using your mind to consider something
carefully; "thinking always made him frown"; "she paused
for thought" [syn: thinking, thought, {thought
process}, cerebration, intellection, mentation] |
| | podobné slovo | definícia |
augmentation
(mass) | augmentation
- zvýšenie |
documentation
(mass) | documentation
- dokumentácia |
implementation
(mass) | implementation
- implementácia |
linux documentation project
(mass) | Linux Documentation Project
- Dokumentačný projekt Linuxu |
pigmentation
(mass) | pigmentation
- sfarbenie, pigmentácia |
acid fermentation
(encz) | acid fermentation,kyselé kvašení (kanalizace) [eko.] RNDr. Pavel Piskač |
affected sedimentation
(encz) | affected sedimentation,rušená sedimentace [eko.] RNDr. Pavel Piskač |
alimentation
(encz) | alimentation,výživa n: Zdeněk Brožalimentation,vyživování n: Zdeněk Brož |
argumentation
(encz) | argumentation,argumentace n: Zdeněk Brožargumentation,dokazování n: Zdeněk Brož |
augmentation
(encz) | augmentation,zvětšení n: Zdeněk Brožaugmentation,zvýšení n: Zdeněk Brož |
cementation
(encz) | cementation,cementace n: Zdeněk Brožcementation,cementování n: Zdeněk Brož |
complementation
(encz) | complementation,komplementace Zdeněk Brož |
depigmentation
(encz) | depigmentation, n: |
discrete sedimentation
(encz) | discrete sedimentation,prostá sedimentace [eko.] RNDr. Pavel Piskač |
documentation
(encz) | documentation,dokumentace n: |
drawing documentation
(encz) | drawing documentation,výkresová dokumentace Oldřich Švec |
erythrocyte sedimentation rate
(encz) | erythrocyte sedimentation rate, n: |
experimentation
(encz) | experimentation,experimentování n: Zdeněk Brož |
fermentation
(encz) | fermentation,fermentace n: Zdeněk Brožfermentation,kvašení n: Zdeněk Brož |
fermentation alcohol
(encz) | fermentation alcohol, n: |
fermentation gas
(encz) | fermentation gas,kalový plyn [eko.] RNDr. Pavel Piskač |
foamentation
(encz) | foamentation, n: |
fomentation
(encz) | fomentation,podněcování n: Zdeněk Brožfomentation,vyvolávání n: Zdeněk Brož |
fragmentation
(encz) | fragmentation,fragmentace n: Zdeněk Brož |
fragmentation bomb
(encz) | fragmentation bomb, n: |
hyperalimentation
(encz) | hyperalimentation, n: |
hyperpigmentation
(encz) | hyperpigmentation, n: |
hypopigmentation
(encz) | hypopigmentation, n: |
implementation
(encz) | implementation,implementace n: implementation,provedení n: Zdeněk Brožimplementation,realizace n: Zdeněk Brožimplementation,realizační n: Zdeněk Brožimplementation,uskutečnění n: Zdeněk Brožimplementation,zavedení n: Zdeněk Brož |
implementation lag
(encz) | implementation lag,implementační zpoždění [eko.] RNDr. Pavel Piskač |
implementations
(encz) | implementations,implementace n: Zdeněk Brož |
incrementation
(encz) | incrementation,inkrementace n: Zdeněk Brož |
instrumentation
(encz) | instrumentation,instrumentace n: Zdeněk Brožinstrumentation,orchestrace n: Zdeněk Brož |
instrumentation amplifier
(encz) | instrumentation amplifier,přístrojový zesilovač [el.] parkmaj |
joint implementation
(encz) | joint implementation,společná implementace [eko.] RNDr. Pavel Piskač |
lamentation
(encz) | lamentation,nářek n: Zdeněk Brož |
marsh fermentation gas
(encz) | marsh fermentation gas,bahenní plyn [eko.] RNDr. Pavel Piskač |
methane fermentation
(encz) | methane fermentation,metanové kvašení (kanalizace) [eko.] RNDr. Pavel
Piskač |
ornamentation
(encz) | ornamentation,výzdoba n: Zdeněk Brožornamentation,zdobení n: Zdeněk Brož |
pigmentation
(encz) | pigmentation,pigment n: Zdeněk Brožpigmentation,pigmentování n: Zdeněk Brožpigmentation,zbarvení n: Zdeněk Brož |
regimentation
(encz) | regimentation,reglementace Jaroslav Šedivý |
reimplementation
(encz) | reimplementation,reimplementace n: Zdeněk Brož |
report on implementation of standards and codes
(encz) | Report on Implementation of Standards and Codes, |
sedimentation
(encz) | sedimentation,sedimentace n: Zdeněk Brož |
sedimentation rate
(encz) | sedimentation rate, n: |
sedimentation reservoir
(encz) | sedimentation reservoir,sedimentační jímka [eko.] RNDr. Pavel Piskačsedimentation reservoir,usazovací jímka [eko.] RNDr. Pavel Piskač |
sedimentation strip
(encz) | sedimentation strip,sedimentační pás [eko.] RNDr. Pavel Piskač |
segmentation
(encz) | segmentation,segmentace n: Zdeněk Brož |
segmentation cavity
(encz) | segmentation cavity, n: |
software documentation
(encz) | software documentation, n: |
supplementation
(encz) | supplementation,doplnění n: Zdeněk Brožsupplementation,zásobení n: Zdeněk Brož |
top fermentation
(encz) | top fermentation, n: |
vinous fermentation
(encz) | vinous fermentation,kvašení vína petr.adamek@bilysklep.cz |
instrumentation society of america
(czen) | Instrumentation Society of America,ISA[zkr.] [voj.] Zdeněk Brož a
automatický překlad |
society of photo-optical instrumentation engineers
(czen) | Society of Photo-Optical Instrumentation Engineers,SPIE[zkr.]
[voj.] Zdeněk Brož a automatický překlad |
Acetic fermentation
(gcide) | Fermentation \Fer`men*ta"tion\ (f[~e]r`m[e^]n*t[=a]"sh[u^]n), n.
[Cf. F. fermentation.]
1. The process of undergoing an effervescent change, as by
the action of yeast; in a wider sense (Physiol. Chem.),
the transformation of an organic substance into new
compounds by the action of a ferment[1], whether in the
form of living organisms or enzymes. It differs in kind
according to the nature of the ferment which causes it.
Note: In industrial microbiology fermentation usually refers
to the production of chemical substances by use of
microorganisms.
[1913 Webster +PJC]
2. A state of agitation or excitement, as of the intellect or
the feelings.
[1913 Webster]
It puts the soul to fermentation and activity.
--Jer. Taylor.
[1913 Webster]
A univesal fermentation of human thought and faith.
--C. Kingsley.
[1913 Webster]
Acetous fermentation or Acetic fermentation, a form of
oxidation in which alcohol is converted into vinegar or
acetic acid by the agency of a specific fungus ({Mycoderma
aceti}) or series of enzymes. The process involves two
distinct reactions, in which the oxygen of the air is
essential. An intermediate product, acetaldehyde, is
formed in the first process. 1. C2H6O + O [rarr] H2O +
C2H4O
Note: Alcohol. Water. Acetaldehyde. 2. C2H4O + O [rarr]
C2H4O2
Note: Acetaldehyde. Acetic acid.
Alcoholic fermentation, the fermentation which saccharine
bodies undergo when brought in contact with the yeast
plant or Torula. The sugar is converted, either directly
or indirectly, into alcohol and carbonic acid, the rate of
action being dependent on the rapidity with which the
Torul[ae] develop.
Ammoniacal fermentation, the conversion of the urea of the
urine into ammonium carbonate, through the growth of the
special urea ferment. CON2H4 + 2H2O = (NH4)2CO3
Note: Urea. Water. Ammonium carbonate.
[1913 Webster]
Note: Whenever urine is exposed to the air in open vessels
for several days it undergoes this alkaline
fermentation.
Butyric fermentation, the decomposition of various forms of
organic matter, through the agency of a peculiar
worm-shaped vibrio, with formation of more or less butyric
acid. It is one of the many forms of fermentation that
collectively constitute putrefaction. See {Lactic
fermentation}.
enzymatic fermentation or {Fermentation by an unorganized
ferment}. Fermentations of this class are purely chemical
reactions, in which the enzyme acts as a simple catalytic
agent. Of this nature are the decomposition or inversion
of cane sugar into levulose and dextrose by boiling with
dilute acids, the conversion of starch into dextrin and
sugar by similar treatment, the conversion of starch into
like products by the action of diastase of malt or ptyalin
of saliva, the conversion of albuminous food into peptones
and other like products by the action of
pepsin-hydrochloric acid of the gastric juice or by the
ferment of the pancreatic juice.
Fermentation theory of disease (Biol. & Med.), the theory
that most if not all, infectious or zymotic disease are
caused by the introduction into the organism of the living
germs of ferments, or ferments already developed
(organized ferments), by which processes of fermentation
are set up injurious to health. See Germ theory.
Glycerin fermentation, the fermentation which occurs on
mixing a dilute solution of glycerin with a peculiar
species of schizomycetes and some carbonate of lime, and
other matter favorable to the growth of the plant, the
glycerin being changed into butyric acid, caproic acid,
butyl, and ethyl alcohol. With another form of bacterium
(Bacillus subtilis) ethyl alcohol and butyric acid are
mainly formed.
Lactic fermentation, the transformation of milk sugar or
other saccharine body into lactic acid, as in the souring
of milk, through the agency of a special bacterium
(Bacterium lactis of Lister). In this change the milk
sugar, before assuming the form of lactic acid, presumably
passes through the stage of glucose. C12H22O11.H2O -->
4C3H6O3
Note: Hydrated milk sugar. Lactic acid.
[1913 Webster]
Note: In the lactic fermentation of dextrose or glucose, the
lactic acid which is formed is very prone to undergo
butyric fermentation after the manner indicated in the
following equation: 2C3H6O3 (lactic acid) --> C4H8O2
(butyric acid) + 2CO2 (carbonic acid) + 2H2 (hydrogen
gas).
Putrefactive fermentation. See Putrefaction.
[1913 Webster] |
Acetous fermentation
(gcide) | Fermentation \Fer`men*ta"tion\ (f[~e]r`m[e^]n*t[=a]"sh[u^]n), n.
[Cf. F. fermentation.]
1. The process of undergoing an effervescent change, as by
the action of yeast; in a wider sense (Physiol. Chem.),
the transformation of an organic substance into new
compounds by the action of a ferment[1], whether in the
form of living organisms or enzymes. It differs in kind
according to the nature of the ferment which causes it.
Note: In industrial microbiology fermentation usually refers
to the production of chemical substances by use of
microorganisms.
[1913 Webster +PJC]
2. A state of agitation or excitement, as of the intellect or
the feelings.
[1913 Webster]
It puts the soul to fermentation and activity.
--Jer. Taylor.
[1913 Webster]
A univesal fermentation of human thought and faith.
--C. Kingsley.
[1913 Webster]
Acetous fermentation or Acetic fermentation, a form of
oxidation in which alcohol is converted into vinegar or
acetic acid by the agency of a specific fungus ({Mycoderma
aceti}) or series of enzymes. The process involves two
distinct reactions, in which the oxygen of the air is
essential. An intermediate product, acetaldehyde, is
formed in the first process. 1. C2H6O + O [rarr] H2O +
C2H4O
Note: Alcohol. Water. Acetaldehyde. 2. C2H4O + O [rarr]
C2H4O2
Note: Acetaldehyde. Acetic acid.
Alcoholic fermentation, the fermentation which saccharine
bodies undergo when brought in contact with the yeast
plant or Torula. The sugar is converted, either directly
or indirectly, into alcohol and carbonic acid, the rate of
action being dependent on the rapidity with which the
Torul[ae] develop.
Ammoniacal fermentation, the conversion of the urea of the
urine into ammonium carbonate, through the growth of the
special urea ferment. CON2H4 + 2H2O = (NH4)2CO3
Note: Urea. Water. Ammonium carbonate.
[1913 Webster]
Note: Whenever urine is exposed to the air in open vessels
for several days it undergoes this alkaline
fermentation.
Butyric fermentation, the decomposition of various forms of
organic matter, through the agency of a peculiar
worm-shaped vibrio, with formation of more or less butyric
acid. It is one of the many forms of fermentation that
collectively constitute putrefaction. See {Lactic
fermentation}.
enzymatic fermentation or {Fermentation by an unorganized
ferment}. Fermentations of this class are purely chemical
reactions, in which the enzyme acts as a simple catalytic
agent. Of this nature are the decomposition or inversion
of cane sugar into levulose and dextrose by boiling with
dilute acids, the conversion of starch into dextrin and
sugar by similar treatment, the conversion of starch into
like products by the action of diastase of malt or ptyalin
of saliva, the conversion of albuminous food into peptones
and other like products by the action of
pepsin-hydrochloric acid of the gastric juice or by the
ferment of the pancreatic juice.
Fermentation theory of disease (Biol. & Med.), the theory
that most if not all, infectious or zymotic disease are
caused by the introduction into the organism of the living
germs of ferments, or ferments already developed
(organized ferments), by which processes of fermentation
are set up injurious to health. See Germ theory.
Glycerin fermentation, the fermentation which occurs on
mixing a dilute solution of glycerin with a peculiar
species of schizomycetes and some carbonate of lime, and
other matter favorable to the growth of the plant, the
glycerin being changed into butyric acid, caproic acid,
butyl, and ethyl alcohol. With another form of bacterium
(Bacillus subtilis) ethyl alcohol and butyric acid are
mainly formed.
Lactic fermentation, the transformation of milk sugar or
other saccharine body into lactic acid, as in the souring
of milk, through the agency of a special bacterium
(Bacterium lactis of Lister). In this change the milk
sugar, before assuming the form of lactic acid, presumably
passes through the stage of glucose. C12H22O11.H2O -->
4C3H6O3
Note: Hydrated milk sugar. Lactic acid.
[1913 Webster]
Note: In the lactic fermentation of dextrose or glucose, the
lactic acid which is formed is very prone to undergo
butyric fermentation after the manner indicated in the
following equation: 2C3H6O3 (lactic acid) --> C4H8O2
(butyric acid) + 2CO2 (carbonic acid) + 2H2 (hydrogen
gas).
Putrefactive fermentation. See Putrefaction.
[1913 Webster] |
Alcoholic fermentation
(gcide) | Fermentation \Fer`men*ta"tion\ (f[~e]r`m[e^]n*t[=a]"sh[u^]n), n.
[Cf. F. fermentation.]
1. The process of undergoing an effervescent change, as by
the action of yeast; in a wider sense (Physiol. Chem.),
the transformation of an organic substance into new
compounds by the action of a ferment[1], whether in the
form of living organisms or enzymes. It differs in kind
according to the nature of the ferment which causes it.
Note: In industrial microbiology fermentation usually refers
to the production of chemical substances by use of
microorganisms.
[1913 Webster +PJC]
2. A state of agitation or excitement, as of the intellect or
the feelings.
[1913 Webster]
It puts the soul to fermentation and activity.
--Jer. Taylor.
[1913 Webster]
A univesal fermentation of human thought and faith.
--C. Kingsley.
[1913 Webster]
Acetous fermentation or Acetic fermentation, a form of
oxidation in which alcohol is converted into vinegar or
acetic acid by the agency of a specific fungus ({Mycoderma
aceti}) or series of enzymes. The process involves two
distinct reactions, in which the oxygen of the air is
essential. An intermediate product, acetaldehyde, is
formed in the first process. 1. C2H6O + O [rarr] H2O +
C2H4O
Note: Alcohol. Water. Acetaldehyde. 2. C2H4O + O [rarr]
C2H4O2
Note: Acetaldehyde. Acetic acid.
Alcoholic fermentation, the fermentation which saccharine
bodies undergo when brought in contact with the yeast
plant or Torula. The sugar is converted, either directly
or indirectly, into alcohol and carbonic acid, the rate of
action being dependent on the rapidity with which the
Torul[ae] develop.
Ammoniacal fermentation, the conversion of the urea of the
urine into ammonium carbonate, through the growth of the
special urea ferment. CON2H4 + 2H2O = (NH4)2CO3
Note: Urea. Water. Ammonium carbonate.
[1913 Webster]
Note: Whenever urine is exposed to the air in open vessels
for several days it undergoes this alkaline
fermentation.
Butyric fermentation, the decomposition of various forms of
organic matter, through the agency of a peculiar
worm-shaped vibrio, with formation of more or less butyric
acid. It is one of the many forms of fermentation that
collectively constitute putrefaction. See {Lactic
fermentation}.
enzymatic fermentation or {Fermentation by an unorganized
ferment}. Fermentations of this class are purely chemical
reactions, in which the enzyme acts as a simple catalytic
agent. Of this nature are the decomposition or inversion
of cane sugar into levulose and dextrose by boiling with
dilute acids, the conversion of starch into dextrin and
sugar by similar treatment, the conversion of starch into
like products by the action of diastase of malt or ptyalin
of saliva, the conversion of albuminous food into peptones
and other like products by the action of
pepsin-hydrochloric acid of the gastric juice or by the
ferment of the pancreatic juice.
Fermentation theory of disease (Biol. & Med.), the theory
that most if not all, infectious or zymotic disease are
caused by the introduction into the organism of the living
germs of ferments, or ferments already developed
(organized ferments), by which processes of fermentation
are set up injurious to health. See Germ theory.
Glycerin fermentation, the fermentation which occurs on
mixing a dilute solution of glycerin with a peculiar
species of schizomycetes and some carbonate of lime, and
other matter favorable to the growth of the plant, the
glycerin being changed into butyric acid, caproic acid,
butyl, and ethyl alcohol. With another form of bacterium
(Bacillus subtilis) ethyl alcohol and butyric acid are
mainly formed.
Lactic fermentation, the transformation of milk sugar or
other saccharine body into lactic acid, as in the souring
of milk, through the agency of a special bacterium
(Bacterium lactis of Lister). In this change the milk
sugar, before assuming the form of lactic acid, presumably
passes through the stage of glucose. C12H22O11.H2O -->
4C3H6O3
Note: Hydrated milk sugar. Lactic acid.
[1913 Webster]
Note: In the lactic fermentation of dextrose or glucose, the
lactic acid which is formed is very prone to undergo
butyric fermentation after the manner indicated in the
following equation: 2C3H6O3 (lactic acid) --> C4H8O2
(butyric acid) + 2CO2 (carbonic acid) + 2H2 (hydrogen
gas).
Putrefactive fermentation. See Putrefaction.
[1913 Webster] |
Alimentation
(gcide) | Alimentation \Al`i*men*ta"tion\, n. [Cf. F. alimentation, LL.
alimentatio.]
1. The act or process of affording nutriment; the function of
the alimentary canal.
[1913 Webster]
2. State or mode of being nourished. --Bacon.
[1913 Webster] |
Ammoniacal fermentation
(gcide) | Ammoniacal fermentation \Am`mo*ni"a*cal fer`men*ta"tion\
Any fermentation process by which ammonia is formed, as that
by which urea is converted into ammonium carbonate when urine
is exposed to the air.
[Webster 1913 Suppl.]Fermentation \Fer`men*ta"tion\ (f[~e]r`m[e^]n*t[=a]"sh[u^]n), n.
[Cf. F. fermentation.]
1. The process of undergoing an effervescent change, as by
the action of yeast; in a wider sense (Physiol. Chem.),
the transformation of an organic substance into new
compounds by the action of a ferment[1], whether in the
form of living organisms or enzymes. It differs in kind
according to the nature of the ferment which causes it.
Note: In industrial microbiology fermentation usually refers
to the production of chemical substances by use of
microorganisms.
[1913 Webster +PJC]
2. A state of agitation or excitement, as of the intellect or
the feelings.
[1913 Webster]
It puts the soul to fermentation and activity.
--Jer. Taylor.
[1913 Webster]
A univesal fermentation of human thought and faith.
--C. Kingsley.
[1913 Webster]
Acetous fermentation or Acetic fermentation, a form of
oxidation in which alcohol is converted into vinegar or
acetic acid by the agency of a specific fungus ({Mycoderma
aceti}) or series of enzymes. The process involves two
distinct reactions, in which the oxygen of the air is
essential. An intermediate product, acetaldehyde, is
formed in the first process. 1. C2H6O + O [rarr] H2O +
C2H4O
Note: Alcohol. Water. Acetaldehyde. 2. C2H4O + O [rarr]
C2H4O2
Note: Acetaldehyde. Acetic acid.
Alcoholic fermentation, the fermentation which saccharine
bodies undergo when brought in contact with the yeast
plant or Torula. The sugar is converted, either directly
or indirectly, into alcohol and carbonic acid, the rate of
action being dependent on the rapidity with which the
Torul[ae] develop.
Ammoniacal fermentation, the conversion of the urea of the
urine into ammonium carbonate, through the growth of the
special urea ferment. CON2H4 + 2H2O = (NH4)2CO3
Note: Urea. Water. Ammonium carbonate.
[1913 Webster]
Note: Whenever urine is exposed to the air in open vessels
for several days it undergoes this alkaline
fermentation.
Butyric fermentation, the decomposition of various forms of
organic matter, through the agency of a peculiar
worm-shaped vibrio, with formation of more or less butyric
acid. It is one of the many forms of fermentation that
collectively constitute putrefaction. See {Lactic
fermentation}.
enzymatic fermentation or {Fermentation by an unorganized
ferment}. Fermentations of this class are purely chemical
reactions, in which the enzyme acts as a simple catalytic
agent. Of this nature are the decomposition or inversion
of cane sugar into levulose and dextrose by boiling with
dilute acids, the conversion of starch into dextrin and
sugar by similar treatment, the conversion of starch into
like products by the action of diastase of malt or ptyalin
of saliva, the conversion of albuminous food into peptones
and other like products by the action of
pepsin-hydrochloric acid of the gastric juice or by the
ferment of the pancreatic juice.
Fermentation theory of disease (Biol. & Med.), the theory
that most if not all, infectious or zymotic disease are
caused by the introduction into the organism of the living
germs of ferments, or ferments already developed
(organized ferments), by which processes of fermentation
are set up injurious to health. See Germ theory.
Glycerin fermentation, the fermentation which occurs on
mixing a dilute solution of glycerin with a peculiar
species of schizomycetes and some carbonate of lime, and
other matter favorable to the growth of the plant, the
glycerin being changed into butyric acid, caproic acid,
butyl, and ethyl alcohol. With another form of bacterium
(Bacillus subtilis) ethyl alcohol and butyric acid are
mainly formed.
Lactic fermentation, the transformation of milk sugar or
other saccharine body into lactic acid, as in the souring
of milk, through the agency of a special bacterium
(Bacterium lactis of Lister). In this change the milk
sugar, before assuming the form of lactic acid, presumably
passes through the stage of glucose. C12H22O11.H2O -->
4C3H6O3
Note: Hydrated milk sugar. Lactic acid.
[1913 Webster]
Note: In the lactic fermentation of dextrose or glucose, the
lactic acid which is formed is very prone to undergo
butyric fermentation after the manner indicated in the
following equation: 2C3H6O3 (lactic acid) --> C4H8O2
(butyric acid) + 2CO2 (carbonic acid) + 2H2 (hydrogen
gas).
Putrefactive fermentation. See Putrefaction.
[1913 Webster] |
Amylic fermentation
(gcide) | Amylic \A*myl"ic\, a. (Chem.)
Pertaining to, or derived from, amyl; as, amylic ether.
[1913 Webster]
Amylic alcohol (Chem.), same as amyl alcohol.
Amylic fermentation (Chem.), a process of fermentation in
starch or sugar in which amyl alcohol is produced.
--Gregory.
[1913 Webster] |
Argumentation
(gcide) | Argumentation \Ar`gu*men*ta"tion\, n. [L. argumentatio, from
argumentari: cf. F. argumentation.]
1. The act of forming reasons, making inductions, drawing
conclusions, and applying them to the case in discussion;
the operation of inferring propositions, not known or
admitted as true, from facts or principles known,
admitted, or proved to be true.
[1913 Webster]
Which manner of argumentation, how false and naught
it is, . . . every man that hath with perceiveth.
--Tyndale.
[1913 Webster]
2. Debate; discussion.
[1913 Webster]
Syn: Reasoning; discussion; controversy. See Reasoning.
[1913 Webster] |
Augmentation
(gcide) | Augmentation \Aug`men*ta"tion\, n. [LL. augmentatio: cf. F.
augmentation.]
1. The act or process of augmenting, or making larger, by
addition, expansion, or dilation; increase.
[1913 Webster]
2. The state of being augmented; enlargement.
[1913 Webster]
3. The thing added by way of enlargement.
[1913 Webster]
4. (Her.) A additional charge to a coat of arms, given as a
mark of honor. --Cussans.
[1913 Webster]
5. (Med.) The stage of a disease in which the symptoms go on
increasing. --Dunglison.
[1913 Webster]
6. (Mus.) In counterpoint and fugue, a repetition of the
subject in tones of twice the original length.
[1913 Webster]
Augmentation court (Eng. Hist.), a court erected by Stat.
27 Hen. VIII., to augment the revenues of the crown by the
suppression of monasteries. It was long ago dissolved.
--Encyc. Brit.
[1913 Webster]
Syn: Increase; enlargement; growth; extension; accession;
addition.
[1913 Webster] |
|