\mˈɪlk], \mˈɪlk], \m_ˈɪ_l_k]\
Definitions of MILK
- 2006 - WordNet 3.0
- 2011 - English Dictionary Database
- 2010 - New Age Dictionary Database
- 1913 - Webster's Revised Unabridged Dictionary
- 2010 - Medical Dictionary Database
- 1919 - The Winston Simplified Dictionary
- 1899 - The american dictionary of the english language.
- 1919 - The Concise Standard Dictionary of the English Language
- 1920 - A practical medical dictionary.
- 1898 - Warner's pocket medical dictionary of today.
- 1894 - The Clarendon dictionary
- 1914 - Nuttall's Standard dictionary of the English language
- 1874 - Etymological and pronouncing dictionary of the English language
- 1846 - Medical lexicon: a dictionary of medical science
- 1898 - American pocket medical dictionary
- 1916 - Appleton's medical dictionary
- 1871 - The Cabinet Dictionary of the English Language
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By Princeton University
By DataStellar Co., Ltd
By Oddity Software
By Noah Webster.
By DataStellar Co., Ltd
By William Dodge Lewis, Edgar Arthur Singer
By Daniel Lyons
By James Champlin Fernald
By Stedman, Thomas Lathrop
By William R. Warner
By William Hand Browne, Samuel Stehman Haldeman
By Nuttall, P.Austin.
By Stormonth, James, Phelp, P. H.
A fluid secreted by the mammary glands of the females of the mammalia. The skimmed milk of the cow, contains water, caseous matter, traces of butter, sugar of milk, chloride of sodium, phosphate, and acetate of potasa, lactic acid, lactate of iron, and earthy phosphate. The cream is formed of butter, casein, and whey, in which there is sugar of milk and salts. When examined by the microscope, milk is seen to contain a large number of particles, or irregular size and shape, varying from 1/12700 th to 1/3040 th of an inch in diameter. They consist of oily matter, surrounded by a delicate pellicle, and are the milk globules.
By Robley Dunglison
By Willam Alexander Newman Dorland
The white opaque fluid secreted by the mammary glands. In the human female it consists of from 86 to 90 per cent. of water, 3 to 3.9 of casein, 3.7 to 3.9 of lactose, 2.5 to 3.8 of butter, 0.1 to 0.27 of lactoprotein, traces of albumin, and 0.5 per cent. of various salts. According to Sebelien, lactalbumin and lactoglobulin are also present. Its opacity is due to fat globules.
By Smith Ely Jelliffe
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