astringency
31acidity — I (Roget s IV) n. Syn. sourness, bitterness, acridity, acidosis, acidulousness, hyperacidity, tartness, sharpness, acridness, pungency, fermentation, vinegariness, harshness, causticity, astringency, keenness. Ant. sweetness*, alkalinity,… …
32Contraction — (Roget s Thesaurus) < N PARAG:Contraction >N GRP: N 1 Sgm: N 1 contraction contraction reduction diminution Sgm: N 1 decrease decrease &c. 36 of size Sgm: N 1 defalcation defalcation decrement Sgm: N 1 lessening …
33astringent — [[t]əstrɪ̱nʤ(ə)nt[/t]] astringents 1) N COUNT An astringent is a liquid that you put on your skin to make it less oily or to make cuts stop bleeding. ADJ: ADJ n Astringent is also an adjective. ...an astringent lotion. 2) ADJ GRADED Astringent… …
34astriction — əˈstrikshən noun ( s) Etymology: Medieval Latin astriction , astrictio restriction, obligation, from Latin, astringency, from astrictus (past participle of astringere) + ion , io ion 1. : the act of binding or the state of being bound :… …
35Acerbity — A*cerb i*ty, n. [F. acerbit[ e], L. acerbitas, fr. acerbus. See {Acerb}.] 1. Sourness of taste, with bitterness and astringency, like that of unripe fruit. [1913 Webster] 2. Harshness, bitterness, or severity; as, acerbity of temper, of language …
36Astriction — As*tric tion, n. [L. astrictio.] 1. The act of binding; restriction; also, obligation. Milton. [1913 Webster] 2. (Med.) (a) A contraction of parts by applications; the action of an astringent substance on the animal economy. Dunglison. (b)… …
37Restringency — Re*strin gen*cy, n. Quality or state of being restringent; astringency. [Obs.] Sir W. Petty. [1913 Webster] …
38Stypticity — Styp*tic i*ty, n. [Cf. F. stypticit[ e].] The quality or state of being styptic; astringency. [1913 Webster] …
39Bock — For other uses, see Bock (disambiguation). Paulaner Salvator, a doppelbock Bock is a strong lager of German origin. Several substyles exist, including maibock or helles bock, a paler, more hopped version generally made for consumption at spring… …
40Taste — (or, more formally, gustation) is a form of direct chemoreception and is one of the traditional five senses. It refers to the ability to detect the flavor of substances such as food and poisons. In humans and many other vertebrate animals the… …
