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Pentadactyly (from Greek πέντε pénte "five") is the condition of having five digits on each limb. It is traditionally believed that all living tetrapods are descended from an ancestor with a pentadactyl limb, although many species have now lost or transformed some or all of their digits by the process of evolution.
The best-known use of dactylic verse is in the epics attributed to the Greek poet Homer, the Iliad and the Odyssey. In accentual verse, often used in English , a dactyl is a stressed syllable followed by two unstressed syllables—the opposite is the anapaest (two unstressed followed by a stressed syllable).
This list of Latin and Greek words commonly used in systematic names is intended to help those unfamiliar with classical languages to understand and remember the scientific names of organisms. The binomial nomenclature used for animals and plants is largely derived from Latin and Greek words, as are some of the names used for higher taxa , such ...
Food scientists working in Australia A food science laboratory. Food science (or bromatology [1]) is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology.
Word or root Scientific meaning from Latin Example Latin word Latin meaning Scientific meaning from Greek Example Greek word Greek meaning Notes alg- alga: alga alga: seaweed: pain: analgesic: ἄλγος: pain crema- burn: cremation: cremāre: to burn hang, be suspended cremaster: κρεμάννυμι: I hang (tr.)
Dactylic tetrameter is a metre in poetry. [1] It refers to a line consisting of four dactylic feet. "Tetrameter" simply means four poetic feet. Each foot has a stressed syllable followed by two unstressed syllables, the opposite of an anapest, sometimes called antidactylus to reflect this fact.
Scientific terminology is the part of the language that is used by scientists in the context of their professional activities. While studying nature, scientists often encounter or create new material or immaterial objects and concepts and are compelled to name them.
The creation of the discipline of molecular gastronomy was intended to bring together what had previously been fragmented and isolated investigations into the chemical and physical processes of cooking into an organized discipline within food science, to address what the other disciplines within food science either do not cover, or cover in a ...