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manioc 音標拼音: [m'æni ,ɑk] n. 樹薯,樹薯粉 樹薯,樹薯粉 manioc n 1: a starch made by leaching and drying the root of the cassava plant; the source of tapioca; a staple food in the tropics [ synonym: { cassava}, { cassava starch}, { manioc}, { manioca}] 2: cassava root eaten as a staple food after drying and leaching; source of tapioca [ synonym: { cassava}, { manioc}] 3: cassava with long tuberous edible roots and soft brittle stems; used especially to make cassiri ( an intoxicating drink) and tapioca [ synonym: { bitter cassava}, { manioc}, { mandioc}, { mandioca}, { tapioca plant}, { gari}, { Manihot esculenta}, { Manihot utilissima}] Manioc \ Ma" ni* oc\, n. [ Pg. mandioca, fr. Braz.] ( Bot.) The tropical plants ({ Manihot utilissima}, and { Manihot Aipi}), from which cassava and tapioca are prepared; also, cassava. [ Written also { mandioc}, { manihoc}, { manihot}.] [ 1913 Webster]
Cassava \ Cas" sa* va\ ( k[ a^] s" s[. a]* v[. a]), n. [ F. cassave, Sp. cazabe, fr. kasabi, in the language of Haiti.] 1. ( Bot.) A shrubby euphorbiaceous plant of the genus { Manihot}, with fleshy rootstocks yielding an edible starch; -- called also { manioc}. [ 1913 Webster] Note: There are two species, bitter and sweet, from which the cassava of commerce is prepared in the West Indies, tropical America, and Africa. The bitter ({ Manihot utilissima}) is the more important; this has a poisonous sap, but by grating, pressing, and baking the root the poisonous qualities are removed. The sweet ({ Manihot Aipi}) is used as a table vegetable. [ 1913 Webster] 2. A nutritious starch obtained from the rootstocks of the cassava plant, used as food and in making tapioca. [ 1913 Webster]
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