BOUILLON
\bˈuːɪlən], \bˈuːɪlən], \b_ˈuː_ɪ_l_ə_n]\
Definitions of BOUILLON
- 2010 - New Age Dictionary Database
- 1913 - Webster's Revised Unabridged Dictionary
- 1920 - A practical medical dictionary.
- 1898 - Warner's pocket medical dictionary of today.
- 1914 - Nuttall's Standard dictionary of the English language
- 1874 - Etymological and pronouncing dictionary of the English language
- 1920 - A dictionary of scientific terms.
- 1846 - Medical lexicon: a dictionary of medical science
- 1898 - American pocket medical dictionary
- 1916 - Appleton's medical dictionary
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A nutritious liquid food made by boiling beef, or other meat, in water; a clear soup or broth.
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An excrescence on a horse's frush or frog.
By Oddity Software
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A nutritious liquid food made by boiling beef, or other meat, in water; a clear soup or broth.
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An excrescence on a horse's frush or frog.
By Noah Webster.
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1. A clear beef-tea. 2. A culture medium made by soaking 500 gm. of chopped lean beef in 1,000 c.c. of water, adding 10 gm. powdered peptone, 5 gm. table salt, and 5 c.c. normal sodium hydrate (4 per cent.) solution, boiling, filtering, making alkaline by adding 10 c.c. more of normal sodium hydrate, and again boiling.
By Stedman, Thomas Lathrop
By William R. Warner
By Stormonth, James, Phelp, P. H.
By Henderson, I. F.; Henderson, W. D.
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A liquid food, made by boiling the flesh of animals in water. The osmazome, gelatin, and soluble salts dissolve; the fat melts, and the albumen coagulates. Bouillon is nourishing, owing to the gelatin and osmazome. The Jus de Viande is a very concentrated Bouillon, prepared of beef, mutton, veal, &c.
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In common language, in France, means a round fleshy excrescence, sometimes seen in the centre of a venereal ulcer.
By Robley Dunglison
By Willam Alexander Newman Dorland
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A culture medium much used in the bacteriological laboratory, consisting of 3 grms. of beef, 5 grms. of salt, 10 grms. of peptones (Witte) and 1 liter of water dissolved by boiling and then filtered. It forms the basis of many other media. [Fr.]
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A clear beef-tea.
By Smith Ely Jelliffe
