v
(transitive) To deprive of colour; to make achromatic.
n
disruption or dissolution by means of alcohol
v
(transitive) To treat with anions.
v
(transitive) To make aromatic, fragrant, or spicy.
n
Alternative form of cannulation [The insertion of a cannula]
v
(transitive, biology) To heat (a substance containing blood) slowly until the red blood cells lyse, producing a brown, chocolate-like color.
n
The addition of a substance (a compatibilizer) to a blend of immiscible plastics in order to gain stability
v
(transitive) To poison with curare.
n
Alternative form of dealcoholization [The removal of alcohol from something, especially from a histological sample that has been previously treated with alcohol to remove water]
v
Alternative spelling of dearomatize [(organic chemistry) To remove the aromatic components from a petroleum product]
n
Alternative form of decortication [The removal of the surface layer, membrane, or fibrous cover of anything]
n
The process, or the result of delipidizing
n
(chemistry, obsolete) The process of dephlogisticating; removal of the phlogiston, or supposed ability to burn.
n
The process of desilverizing.
v
(American spelling, transitive) To remove the sulfur from something (such as petroleum or flue gases).
n
The result of this process.
v
To make, or to become hyperplastic
n
The process or result of jellifying.
v
(transitive) To convert into melanin, or to deposit melanin in.
n
(chemistry) The act or process of compounding, or the state of being compounded, with mercury.
v
(chemistry) To mix or saturate with naphtha.
v
(intransitive) To become oxidized.
n
A method of preserving and sterilizing food through the use of high pressure.
n
(British spelling) Heat-treatment of a perishable food to destroy heat-sensitive vegetative cells followed by immediate cooling to limit growth of the surviving cells and germination of spores.
v
(transitive) To heat food for the purpose of killing harmful organisms such as bacteria, viruses, protozoa, molds, and yeasts.
n
Alternative spelling of pasteurisation [(British spelling) Heat-treatment of a perishable food to destroy heat-sensitive vegetative cells followed by immediate cooling to limit growth of the surviving cells and germination of spores.]
v
(transitive) To heat food for the purpose of killing harmful organisms such as bacteria, viruses, protozoa, molds, and yeasts.
n
The process of making something more plastic
n
Act or process of plastifying.
n
The act of porphyrizing, or the state of being porphyrized.
n
Alternative form of resolubilization [The process of redissolving]
n
Alternative form of solubilizate [(chemistry) The solute that is solubilized during solubilization]
n
An early process for the sterilization of food, consisting of heating for 15 minutes for three days in a row (usually by boiling).
n
A form of pasteurization in which the product is subjected to extreme heat for only a few seconds.
adj
Having undergone ultrapasteurization.
n
The process of vacuumizing.
n
(microbiology) The process of subjecting a sample to extreme speeds
n
Alternative spelling of virialization [(astronomy) The formation of a dynamic equilibrium in a system of collisionless particles modelled as being subject only to Newtonian gravity (galaxy, other stellar system, or galaxy cluster).]
n
(countable) An instance of such conversion.
n
Alternative form of volatilizer [Any substance added to something to increase its volatilization.]
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