Thicken
41τραφέντ' — τραφέντα , τρέφω thicken aor part pass neut nom/voc/acc pl τραφέντα , τρέφω thicken aor part pass masc acc sg τραφέντι , τρέφω thicken aor part pass masc/neut dat sg τραφέντε , τρέφω thicken aor part pass masc/neut nom/voc/acc dual …
42τράφον — τρέφω thicken pres part act masc voc sg (doric) τρέφω thicken pres part act neut nom/voc/acc sg (doric) τρέφω thicken aor ind act 3rd pl (homeric ionic) τρέφω thicken aor ind act 1st sg (homeric ionic) …
43τρέφον — τρέφω thicken pres part act masc voc sg τρέφω thicken pres part act neut nom/voc/acc sg τρέφω thicken imperf ind act 3rd pl (homeric ionic) τρέφω thicken imperf ind act 1st sg (homeric ionic) …
44τρέφουσ' — τρέφουσα , τρέφω thicken pres part act fem nom/voc sg (attic epic doric ionic) τρέφουσι , τρέφω thicken pres part act masc/neut dat pl (attic epic doric ionic) τρέφουσι , τρέφω thicken pres ind act 3rd pl (attic epic doric ionic) τρέφουσαι ,… …
45ἔτραφον — τρέφω thicken aor ind act 3rd pl τρέφω thicken aor ind act 1st sg τρέφω thicken imperf ind act 3rd pl (doric) τρέφω thicken imperf ind act 1st sg (doric) …
46Inspissate — In*spis sate, v. t. [imp. & p. p. {Inspissated}; p. pr. & vb. n. {Inspissating}.] [L. inspissatus, p. p. of inspissare to thicken; pref. in + spissare to thicken, fr. spissus thick.] To thicken or bring to greater consistence, as fluids by… …
47Inspissated — Inspissate In*spis sate, v. t. [imp. & p. p. {Inspissated}; p. pr. & vb. n. {Inspissating}.] [L. inspissatus, p. p. of inspissare to thicken; pref. in + spissare to thicken, fr. spissus thick.] To thicken or bring to greater consistence, as… …
48Inspissating — Inspissate In*spis sate, v. t. [imp. & p. p. {Inspissated}; p. pr. & vb. n. {Inspissating}.] [L. inspissatus, p. p. of inspissare to thicken; pref. in + spissare to thicken, fr. spissus thick.] To thicken or bring to greater consistence, as… …
49Starch — Starch, CAS# 9005 25 8, chemical formula (C6H10O5)n is a polysaccharide carbohydrate consisting of a large number of glucose monosaccharide units joined together by glycosidic bonds. All plant seeds and tubers contain starch which is… …
50Yoghurt — Yoghurt, full fat Nutritional value per 100 g (3.5 oz) Energy 257 kJ (61 kcal) Carbohydrate …