ETYM Old Eng. as, French as, from Latin as, assis, unity, copper coin, the unit of coinage. Related to As.
Someone who is very highly skilled; SYN. adept, virtuoso, genius, hotshot, star, whiz, whizz, wizard, wiz.
ETYM AS. cruma, akin to Dutch kruim, German krume; cf. German krauen to scratch, claw.
Small piece of e.g. bread or cake.
ounce / aʊns /
Množina reči ounce je ounces.
Sinonimi: troy ounce · apothecaries' ounce
Unit of mass, one-sixteenth of a pound avoirdupois, equal to 437.5 grains (28.35 g); also one-twelfth of a pound troy, equal to 480 grains.
The fluid ounce is a measure of capacity, in the us equivalent to one-sixteenth of a pint, or eight fluid drams. In the uk and Canada, it equals one-twentieth of a pint.
1. 16 drams.
2. A unit of apothecary weight equal to 480 grains or one twelfth of a pound; SYN. troy ounce, apothecaries' ounce.
ETYM Old Eng. perle, French perle, Late Lat. perla, perula, probably from (assumed) Latin pirulo, dim. of Latin pirum a pear. Related to Pear, Purl to mantle.
A smooth lustrous round structure inside the shell of a clam or oyster; much valued as a jewel.
Shiny, hard, rounded abnormal growth composed of nacre (or mother-of-pearl), a chalky substance. Nacre is secreted by many mollusks, and deposited in thin layers on the inside of the shell around a parasite, a grain of sand, or some other irritant body. After several years of the mantle (the layer of tissue between the shell and the body mass) secreting this nacre, a pearl is formed.
Although commercially valuable pearls are obtained from freshwater mussels and oysters, most precious pearls come from the various species of the family Pteriidae (the pearl oysters) found in tropical waters off N and W Australia, off the Californian coast, in the Persian Gulf, and in the Indian Ocean. Because of their rarity, large mussel pearls of perfect shape are worth more than those from oysters.
Artificial pearls were first cultivated in Japan in 1893. A tiny bead of shell from a clam, plus a small piece of membrane from another pearl oyster's mantle (to stimulate the secretion of nacre) is inserted in oysters kept in cages in the sea for three years, and then the pearls are harvested.
Sense that detects some of the chemical constituents of food. The human tongue can distinguish only four basic tastes (sweet, sour, bitter, and salty) but it is supplemented by the sense of smell. What we refer to as taste is really a composite sense made up of both taste and smell.
In art, the ability to judge the quality of a work of art. A person who consistently enjoys the tawdry and the second-rate is said to have “bad taste” whereas those who admire only the best display “good taste”. Since taste is nowadays regarded as essentially subjective, the term is useful only as a means of instigating critical debate.
1. The faculty of taste; SYN. gustation, sense of taste, gustatory modality.
2. The sensation that results when taste buds in the tongue and throat convey information about the chemical composition of a soluble stimulus
3. Distinguishing a taste by means of the taste buds; SYN. tasting.
4. Delicate discrimination (especially of aesthetic values); SYN. appreciation, discernment, perceptiveness.
5. A small amount eaten or drunk; SYN. mouthful.
6. A brief experience of something
ETYM Old Eng. wight, wiht, AS. wiht a creature, a thing. Related to Wight, Aught, Naught.
The smallest part or particle imaginable; a bit; a jot; an iota; -- generally used in an adverbial phrase in a negative sentence.