viscid
41Mixing sirup — Sirup Sir upSyrup Syr up, n. [F. sirop (cf. It. siroppo, Sp. jarabe, jarope, LL. siruppus, syrupus), fr. Ar. shar[=a]b a drink, wine, coffee, sirup. Cf. {Sherbet}.] 1. A thick and viscid liquid made from the juice of fruits, herbs, etc., boiled… …
42Molasses — Mo*las ses, n. [F. m[ e]lasse, cf. Sp. melaza, Pg. mela[,c]o, fr. L. mellaceus honeylike, honey sweet, mel, mellis, honey. See {Mellifluous}, and cf. {Melasses}.] The thick, brown or dark colored, viscid, uncrystallizable sirup which drains from… …
43Mucus — Mu cus (m[=u] k[u^]s), n. [L. mucus, muccus; cf. mucere to be moldy or musty, Gr. my xa mucus, and Skr. muc to release. Cf. {Match} for striking fire, {Moist}, {Mucilage}.] 1. (Physiol.) A viscid fluid secreted by mucous membranes, which it… …
44Sirup — Sir upSyrup Syr up, n. [F. sirop (cf. It. siroppo, Sp. jarabe, jarope, LL. siruppus, syrupus), fr. Ar. shar[=a]b a drink, wine, coffee, sirup. Cf. {Sherbet}.] 1. A thick and viscid liquid made from the juice of fruits, herbs, etc., boiled with… …
45Syrup — Sirup Sir upSyrup Syr up, n. [F. sirop (cf. It. siroppo, Sp. jarabe, jarope, LL. siruppus, syrupus), fr. Ar. shar[=a]b a drink, wine, coffee, sirup. Cf. {Sherbet}.] 1. A thick and viscid liquid made from the juice of fruits, herbs, etc., boiled… …
46Viscidity — Vis*cid i*ty, n. [Cf. F. viscidit[ e].] The quality or state of being viscid; also, that which is viscid; glutinous concretion; stickiness. [1913 Webster] …
47Stipe (botany) — In botany, a stipe is a supportive structure that may be the stem like part of the thallus of a seaweed or a true leaf stem, as in ferns. In the case of ferns, the stipe is only the petiole (or stem) from the rootstock to the beginning of the… …
48Silene nutans — Scientific classification Kingdom: Plantae (unranked) …
49Leaf — For other uses, see Leaf (disambiguation). The leaves of a Beech tree …
50Pameridea — roridulae Systematik Klasse: Insekten (Insecta) Unterklasse …
