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Online Acronyms & meanings of acronyms

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  • NATC
  • NATC

    North American Triumph Challenge

    NATC

  • IITM
  • IITM

    Indian Institute of Telecom Management

    IITM

  • NERAC
  • NERAC

    New England Research Application Center

    NERAC

  • JPK
  • JPK

    Jawatankuasa Perwakilan Kolej

    JPK

  • FWP
  • FWP

    Frame Work Program

    FWP

  • AFGFP
  • AFGFP

    Australian Finance Group Financial Planning

    AFGFP

  • COSP
  • COSP

    Constant Optimising Software Package

    COSP

  • CFP
  • CFP

    Cox Family Package

    CFP

  • NFR
  • NFR

    News For Recruiters

    NFR

  • IHER
  • IHER

    Institute of Health and Environmental Research

    IHER

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  • Mercaptan
  • n.

    Any one of series of compounds, hydrosulphides of alcohol radicals, in composition resembling the alcohols, but containing sulphur in place of oxygen, and hence called also the sulphur alcohols. In general, they are colorless liquids having a strong, repulsive, garlic odor. The name is specifically applied to ethyl mercaptan, C2H5SH. So called from its avidity for mercury, and other metals.

  • Curry
  • n.

    A kind of sauce much used in India, containing garlic, pepper, ginger, and other strong spices.

  • Allium
  • n.

    A genus of plants, including the onion, garlic, leek, chive, etc.

  • Taste
  • v. i.

    To have a smack; to excite a particular sensation, by which the specific quality or flavor is distinguished; to have a particular quality or character; as, this water tastes brackish; the milk tastes of garlic.

  • Thialol
  • n.

    A colorless oily liquid, (C2H5)2S2, having a strong garlic odor; -- called also ethyl disulphide. By extension, any one of the series of related compounds.

  • Phosphine
  • n.

    A colorless gas, PH3, analogous to ammonia, and having a disagreeable odor resembling that of garlic. Called also hydrogen phosphide, and formerly, phosphureted hydrogen.

  • Propylene
  • n.

    A colorless gaseous hydrocarbon (C3H6) of the ethylene series, having a garlic odor. It occurs in coal gas, and is produced artificially in various ways. Called also propene.

  • Valylene
  • n.

    A volatile liquid hydrocarbon, C5H6, related to ethylene and acetylene, but possessing the property of unsaturation in the third degree. It is the only known member of a distinct series of compounds. It has a garlic odor.

  • Rocambole
  • n.

    A name of Allium Scorodoprasum and A. Ascalonium, two kinds of garlic, the latter of which is also called shallot.

  • Moly
  • n.

    A kind of garlic (Allium Moly) with large yellow flowers; -- called also golden garlic.

  • Clove
  • n.

    One of the small bulbs developed in the axils of the scales of a large bulb, as in the case of garlic.

  • Odmyl
  • n.

    A volatile liquid obtained by boiling sulphur with linseed oil. It has an unpleasant garlic odor.

  • Pilled-garlic
  • n.

    See Pilgarlic.

  • Oenanthylidene
  • n.

    A colorless liquid hydrocarbon, having a garlic odor; heptine.

  • Arsine
  • n.

    A compound of arsenic and hydrogen, AsH3, a colorless and exceedingly poisonous gas, having an odor like garlic; arseniureted hydrogen.

  • Garlicky
  • a.

    Like or containing garlic.

  • Ramson
  • n.

    A broad-leaved species of garlic (Allium ursinum), common in European gardens; -- called also buckram.

  • Allyl
  • n.

    An organic radical, C3H5, existing especially in oils of garlic and mustard.

  • Garlic
  • n.

    A kind of jig or farce.

  • Garlic
  • n.

    A plant of the genus Allium (A. sativum is the cultivated variety), having a bulbous root, a very strong smell, and an acrid, pungent taste. Each root is composed of several lesser bulbs, called cloves of garlic, inclosed in a common membranous coat, and easily separable.

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