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lemon    音标拼音: [l'ɛmən]
n. 柠檬,柠檬树,柠檬色

柠檬,柠檬树,柠檬色

lemon
n 1: yellow oval fruit with juicy acidic flesh
2: a strong yellow color [synonym: {gamboge}, {lemon}, {lemon
yellow}, {maize}]
3: a small evergreen tree that originated in Asia but is widely
cultivated for its fruit [synonym: {lemon}, {lemon tree}, {Citrus
limon}]
4: a distinctive tart flavor characteristic of lemons
5: an artifact (especially an automobile) that is defective or
unsatisfactory [synonym: {lemon}, {stinker}]

Sole \Sole\, n. [F. sole, L. solea; -- so named from its flat
shape. See {Sole} of the foot.] (Zool.)
(a) Any one of several species of flatfishes of the genus
{Solea} and allied genera of the family {Soleidae},
especially the common European species ({Solea
vulgaris}), which is a valuable food fish.
(b) Any one of several American flounders somewhat resembling
the true sole in form or quality, as the California sole
({Lepidopsetta bilineata}), the long-finned sole
({Glyptocephalus zachirus}), and other species.
[1913 Webster]

{Lemon}, or {French}, {sole} (Zool.), a European species of
sole ({Solea pegusa}).

{Smooth sole} (Zool.), the megrim.
[1913 Webster]


Lemon \Lem"on\ (l[e^]m"[u^]n), n. [F. limon, Per. l[imac]m[=u]n;
cf. Ar. laim[=u]n, Sp. limon, It. limone. Cf. {Lime} a
fruit.]
[1913 Webster]
1. (Bot.) An oval or roundish fruit resembling the orange,
and containing a pulp usually intensely acid. It is
produced by a tropical tree of the genus {Citrus}, the
common fruit known in commerce being that of the species
{Citrus Limonum} or {Citrus Medica} (var. Limonum). There
are many varieties of the fruit, some of which are sweet.
[1913 Webster]

2. The tree which bears lemons; the lemon tree.
[1913 Webster]

{Lemon grass} (Bot.), a fragrant East Indian grass
({Andropogon Sh[oe]nanthus}, and perhaps other allied
species), which yields the grass oil used in perfumery.

{Lemon sole} (Zool.), a yellow European sole ({Solea
aurantiaca}).

{Salts of lemon} (Chem.), a white crystalline substance,
inappropriately named, as it consists of an acid potassium
oxalate and contains no citric acid, which is the
characteristic acid of lemon; -- called also {salts of
sorrel}. It is used in removing ink stains. See {Oxalic
acid}, under {Oxalic}. [Colloq.]
[1913 Webster]

76 Moby Thesaurus words for "lemon":
acid, acidulant, aureate, auric, beige, bomb,
bread-and-butter pickle, buff, buff-yellow, bust, canary,
canary-yellow, chokecherry, citron, citron-yellow, crab apple,
cream, creamy, dill pickle, dud, dull thud, ecru, fallow, fizzle,
flat failure, flaxen, flop, floperoo, frost, gilded, gilt, gold,
gold-colored, golden, green apple, lemon-yellow, lime, loser,
luteolous, lutescent, ocherish, ocherous, ochery, ochreous,
ochroid, ochrous, ochry, or, pickle, primrose, primrose-colored,
primrose-yellow, saffron, saffron-colored, saffron-yellow, sallow,
sand-colored, sandy, sour, sour balls, sour cream, sour grapes,
sour pickle, sourdough, straw, straw-colored, total loss, turkey,
verjuice, vinegar, washout, xanthic, xanthous, yellow, yellowish,
yogurt



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  • Can I substitute one fresh herb for another when canning? - Ask Extension
    Is it safe to substitute lemon verbena for mint in this recipe? I am aware that you can safely swap one dried herb for another, but does that hold true for fresh herbs? If it is safe to substitute lemon verbena for mint in the jelly, is it also safe to substitute one fresh herb for another in any recipe?
  • Wild grape jelly - Ask Extension
    I followed a recipe fir wild grape jelly that did not have lemon juice in it… Do you have to use lemon juice for safety? And if so can I recan it?
  • Home canning: Mustard - Ask Extension
    Hello, Thanks for sending the photos of your mustard Because of the size of the air pockets which are really more of a pocket that an air bubble I would store your mustard in the refrigerator It will be delicious! Do not reprocess it as you will not like the product that you get I know that you have learned that you do need to take something such as a plastic knife and run it through any
  • Is it safe to water bath can roasted tomato sauce including garlic and . . .
    Prepare a water-bath canner, jars, and lids Adding 1 4 teaspoon citric acid to pints (1 2 teaspoon to quarts) OR 1 tablespoon lemon bottled juice to pints (2 tablespoons for quarts), ladle the hot tomato sauce into hot jars, one at a time with 1 2-inch headspace Wipe rims, attach lids and place in canner rack
  • Canning tea at home - Ask Extension
    The recipe uses 3 5 cups water, 4 tea bags, 1 cup sugar, 1 cup honey, 3 tbsp lemon juice (with the option of using honey as the only sweetener) This is the canning liquid for 3 5 lb peaches (before peeling pitting)
  • Canning white peaches - Ask Extension
    Testing has not been done yet to be able to recommend how much lemon juice (acid) would need to be added to white peaches to produce a safe home canned product This link will take you to the advice of the NCHFP (National Center for Home Food Preservation) on the subject of white peaches
  • canning rataouille - Ask Extension
    I made a batch of ratatouille using the Moosewood Cookbook recipe Can I add lemon juice and do hot water method of canning? Can I do something to make this recipe canning-safe? My other choice is the freezer, but prefer to can it-- it has tomatoes, zuchini, onions, eggplant and seasonings
  • Meyers lime tree - Ask Extension
    Thank you very much I do have a Meyer Lemon tree that provides lemons It is my Lime tree that I was questioning I bought it from the same company that I got the Meyers so I assumed it was a Meyers I am still questioning my lime tree Thank you
  • Canning Recipe - Ask Extension
    I was given a large amount of lemons and am trying to find a tested lemonade concentrate (or lemonade or lemon syrup) recipe to use to water bath can them I have already done some using the Ball Strawberry lemonade concentrate, as well as salt preserving others but still have a lot left over
  • Asian pear butters or jams - Ask Extension
    Asian pears are one of those borderline fruits that could be in the low acid range, so we need to be careful when canning them and be sure they are acidified with bottle lemon juice That said if you want to make jam you need to follow recipes that are high in sugar and one that has lemon juice added





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