ETYM Latin asperitas, from asper rough: cf. French aspérité.
1. Harshness of manner; SYN. sharpness.
2. Something hard to endure; SYN. grimness, hardship, rigor, rigour, severity, rigorousness.
Roughness of surface or sound.
ETYM Old Eng. eg, egge, AS. ecg; akin to Old High Germ. ekka, German ecke, Icel. and Swed. egg, Dan. eg, and to Latin acies, Greek ake point, Skr. açri edge. Related to Egg, Eager, Ear spike of corn, Acute.
1. A sharp side formed by the intersection of two surfaces of an object.
2. A slight competitive advantage.
3. A strip near the boundary of an object; SYN. margin.
4. The attribute of urgency; SYN. sharpness.
5. The boundary of a surface; SYN. border.
piquancy / piːkənsi /
The quality or state of being piquant
poignancy / pɔɪnjənsi /
1. The quality or state of being poignant
2. An instance of poignancy
precision / prisɪʒn̩ /
ETYM Cf. French précision, Latin praecisio a cutting off. Related to Precise.
The quality or state of being precise; exact limitation; exactness; accuracy; strict conformity to a rule or a standard; definiteness.
Precision is reproducibility. SayingThese measurements are precis is the same as saying,The same measurement was repeated several times, and the measurements were all very close to one anothe. Don’t confuse precision with accuracy.
ETYM AS. scearpness.
Thinness of edge or fineness of point; SYN. keenness.
stricture / strɪktʃər /
ETYM Latin strictura a contraction, from stringere, strictum, to draw tight: cf. French stricture. Related to Strict.
Med., contraction; constriction of body passage; constricted passage.
Severe criticism; harsh criticism.
vinegar / vɪnəɡər /
ETYM Old Eng. vinegre, French vinaigre; vin wine (Latin vinum) + aigre sour. Related to Wine, and Eager.
1. Dilute acetic acid.
2. Sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative. A sour liquid obtained by fermentation of dilute alcoholic liquids and used as a condiment or preservative. Sour liquid consisting of a 4% solution of acetic acid produced by the oxidation of alcohol, used to flavor food and as a preservative in pickling. Malt vinegar is brown and made from malted cereals; white vinegar is distilled from it. Other sources of vinegar include cider, wine, and honey. Balsamic vinegar is wine vinegar aged in wooden barrels.
3. Ill humor; sourness.