Category: E
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Ecchymoses
Small haemorrhagic spots in the skin or mucous membrane, forming a non-elevated, rounded or irregular, blue or purplish patch.
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Exstipulate
Leaves without stipules. Destitute of stipules.
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Exocarp
The outermost layer of the fruit wall, derived from the outermost layer of the carpel wall. Sometimes called epicarp. The outermost layer of the fruit wall; it may be the “skin” of the fruit, a leathery or hard rind. Outermost layer of the fruit wall (pericarp); examples include the skin of mango.
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Endospermous
Possessing the nutritive tissue of a seed, consisting of carbohydrates, proteins, and lipids.
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Elongate
Lengthened; stretched out.
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Expresso
The reticent nature of our ancestors is attested to by the fact that express—the action of putting feelings into words—literally means to press out, as if our forefathers revealed their emotions only when hard-pressed to do so. (Long before it became the name of a device for publishing the news, the press was an instrument…
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Ewer
Pronounced like the first two syllables in the sentence “You were early,” a ewer is a large water-jug used for washing hands before eating a meal. The word appeared in English in the early fourteenth century, and literally means waterer, deriving from the French eau, meaning water. In turn, the French word eau developed directly…
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Eskimo pie
At present there are dozens of different brands of a frozen treat made by placing a slab of ice cream between two wafers of chocolate. The original such confection appeared in Iowa in 1920, and its inventer—a candy-store owner named Christian K. Nelson—dubbed it the I-Scream Bar. One year later, this name was changed to…
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Epicure
The Greek philosopher Epicurus, from whose name the word epicure is derived, is remembered for two doctrines. First, he asserted that the gods did not give a hoot about what humans did; and, second, he insisted that pleasure was the highest good a person could pursue, so long as that pleasure was temperate and allied…
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Entremets
In French, the name of any dish prepared for the table is mets; the fish of the first course, the entree of the second, and the roast of the third are all mets. Between these courses—and the French word for between is entre—are served the entremets, or what in English are more commonly called side…