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Acronyms & AI meanings
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rhodamine-stained bacteria
EDIBL
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n.
A small edible American fish (Microgadus tomcod) of the Codfish family, very abundant in autumn on the Atlantic coast of the Northen United States; -- called also frostfish. See Illust. under Frostfish.
v. t.
The edible, fleshy, roundish, or somewhat conical, root of a cruciferous plant (Brassica campestris, var. Napus); also, the plant itself.
n.
A Brazilian palm (Astrocaryum Tucuma) which furnishes an edible fruit.
n.
An edible or esculent root, especially of such plants as produce a single root, as the beet, carrot, etc.; as, the root crop.
n.
A kind of starch with very large, oval, flattened grains, often sold as arrowroot, and extensively used for adulterating cocoa. It is made from the rootstocks of a species of Canna, probably C. edulis, the tubers of which are edible every month in the year.
n.
A large, edible, deep-water food fish (Lopholatilus chamaeleonticeps) more or less thickly covered with large, round, yellow spots.
n.
The edible tuber of a species of arrowhead (Sagittaria variabilis); -- so called by the Indians of Oregon.
n.
The edible fruit of the Gaultheria Shallon, an ericaceous shrub found from California northwards. The berries are about the size of a common grape and of a dark purple color.
n.
An edible fresh-water New Zealand fish (Prototroctes oxyrhynchus) of the family Haplochitonidae. In general appearance and habits, it resembles the northern lake whitefishes and trout. Called also grayling.
n.
Formerly, the flesh of any of the edible beasts of the chase, also of game birds; now, the flesh of animals of the deer kind exclusively.
n.
An edible labroid fish (Haitula onitis, or Tautoga onitis) of the Atlantic coast of the United States. When adult it is nearly black, more or less irregularly barred, with greenish gray. Called also blackfish, oyster fish, salt-water chub, and moll.
n.
A tall, evergeen, tropical American tree (Achras Sapota); also, its edible fruit, the sapodilla plum.
a.
Fit to be eaten as food; eatable; esculent; as, edible fishes.
n.
A large edible fish (Latris hecateia) of the family Cirrhitidae, native of Tasmania and New Zealand. It sometimes weighs as much as fifty or sixty pounds, and is highly esteemed as a food fish.
a.
Of or pertaining to a very large natural order of plants (Rubiaceae) named after the madder (Rubia tinctoria), and including about three hundred and seventy genera and over four thousand species. Among them are the coffee tree, the trees yielding peruvian bark and quinine, the madder, the quaker ladies, and the trees bearing the edible fruits called genipap and Sierre Leone peach, besides many plants noted for the beauty or the fragrance of their blossoms.
n.
A small, edible, freshwater European perch (Aspro zingel), having a round, elongated body and prominent snout.
n.
Anything edible.
n.
Any one of numerous edible, marine, spiny-finned fishes of the genus Labrus, of which several species are found in the Mediterranean and on the Atlantic coast of Europe. Many of the species are bright-colored.
n.
A plant used or cultivated for food for man or domestic animals, as the cabbage, turnip, potato, bean, dandelion, etc.; also, the edible part of such a plant, as prepared for market or the table.
n.
An edible fish (Lobotes Surinamensis) found in the warmer parts of all the oceans, and common on the southern and middle coasts of the United States. When living it is silvery gray, and becomes brown or blackish when dead. Its dorsal and anal fins are long, and extend back on each side of the tail. It has large silvery scales which are used in the manufacture of fancy work. Called also, locally, black perch, grouper, and flasher.
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