| liquor |
an alcoholic beverage that is distilled rather than fermented a liquid substance that is a solution (or emulsion or suspension) used or obtained in an industrial process; "waste liquors" the liquid in which vegetables or meat have be cooked
출처: wordnet.princeton.edu/perl/webwn
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| liquorice |
licorice: deep-rooted coarse-textured plant native to the Mediterranean region having blue flowers and pinnately compound leaves; widely cultivated in Europe for its long thick sweet roots licorice: a black candy flavored with the dried root of the licorice plant
출처: wordnet.princeton.edu/perl/webwn
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| liquor |
The liquid in which food is packed, as oyster liquor, or the liquor from canned fruits; pot liquor is the liquid in which vegetables have been boiled, either alone or with meat. Term used for all alcoholic beverages.
출처: www.cyberpathway.com/whispers/food/cookterm.htm
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| liquor |
While I don't particularly like this term, associating it as I do with Scotch and other distilled spirits, it does, in fact, also properly refer to the unfermented or imcompletely fermented, sugar-bearing liquid from which wine is made. It is also the liquid portion of a must. When the alcohol in the liquor reaches 8 or 9%, it can more accurately be referred to as wine.
출처: www.thewineplace.ca/Tips/Glossary.aspx
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| liquorice |
Liquorice affects the endocrine system and liver, amongst other organs. As an anti-hepatotoxic it can be effective in the treatment of chronic hepatitis and cirrhosis. Liquorice is used in allopathic medicine as a treatment for peptic ulceration, a similar use to its herbal use in gastritis and ulcers. Caution: It is best to avoid Liquorice if you have hypertension, kidney disease or during pregnancy. ...
출처: www.lamasbeauty.com/glossary/glossary_L.htm
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