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What is the meaning of CACA. Phrases containing CACA
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CACA
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n.
A light form of prepared cocoa (or cacao), or the drink made from it.
n.
Any substance resembling butter in degree of consistence, or other qualities, especially, in old chemistry, the chlorides, as butter of antimony, sesquichloride of antimony; also, certain concrete fat oils remaining nearly solid at ordinary temperatures, as butter of cacao, vegetable butter, shea butter.
n.
A genus of small trees. See Cacao.
n.
A bird of the Parrot family, of the subfamily Cacatuinae, having a short, strong, and much curved beak, and the head ornamented with a crest, which can be raised or depressed at will. There are several genera and many species; as the broad-crested (Plictolophus, / Cacatua, cristatus), the sulphur-crested (P. galeritus), etc. The palm or great black cockatoo of Australia is Microglossus aterrimus.
n.
The larva of any one of several species of lepidopterous insects which feed upon the leaves, buds, or blossoms of the rose, especially Cacaecia rosaceana, which rolls up the leaves for a nest, and devours both the leaves and buds.
n.
An Asiatic species of Cacalia (C. Kleinia), used medicinally in India.
n.
Alt. of Cachaemia
n.
A pill or bolus for introduction into the rectum; esp., a cylinder or cone of medicated cacao butter.
a.
Of or pertaining to a natural order (Sterculiaceae) of polypetalous exogenous plants, mostly tropical. The cacao (Theobroma Cacao) is the most useful plant of the order.
n.
A paste or cake composed of the roasted seeds of the Theobroma Cacao ground and mixed with other ingredients, usually sugar, and cinnamon or vanilla.
a.
Of, pertaining to, or designating, an acid extracted from cacao butter (from the Theobroma Cacao), peanut oil (from Arachis hypogaea), etc., as a white waxy crystalline substance.
n.
An alkaloidal ureide, C7H8N4O2, homologous with and resembling caffeine, produced artificially, and also extracted from cacao and chocolate (from Theobroma Cacao) as a bitter white crystalline substance; -- called also dimethyl xanthine.
n.
The husks of cacao seeds, a decoction of which is often used as a substitute for chocolate, cocoa, etc.
n.
A small evergreen tree (Theobroma Cacao) of South America and the West Indies. Its fruit contains an edible pulp, inclosing seeds about the size of an almond, from which cocoa, chocolate, and broma are prepared.
n.
A South American short-tailed monkey (Pithecia (/ Brachyurus) melanocephala).
n.
One of the constituents of animal fats and also of some vegetable fats, as the butter of cacao. It is especially characterized by its solidity, so that when present in considerable quantity it materially increases the hardness, or raises the melting point, of the fat, as in mutton tallow. Chemically, it is a compound of glyceryl with three molecules of stearic acid, and hence is technically called tristearin, or glyceryl tristearate.
n.
The essential principle of cacao; -- now called theobromine.
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