| astrocyte |
type of glial cell that surrounds neurons, makes contact with the brain
출처: johnnylogic.crumpled.com/papers/ch2gloss.html
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| astringent |
Wines that are astringent are not necessarily bad or good wines. Astringent wines are harsh and coarse to taste, either because they are too young and tannic and just need time to develop, or because they are not well made. The level of tannins (if it is harsh) in a wine contributes to its degree of astringence.
출처: www.weinbauer.com/glossary/index.cfm
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| astringency |
That quality in a wine that makes your mouth feel slightly dry and puckery. Astringency is related to tannin (see entry). A small amount of astringency is expected in some wines, especially young red wines made from powerful varieties such as cabernet sauvignon.
출처: www.allhlwines.com/glossary.html
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| astragalus |
(Astragalus membranaceus) is rapidly becoming one of the better known Chinese herbs. Used to help strengthen & support the immune system. The Chinese have studied this herb for over two thousand years for chronically weak lungs (shortness of breath, & low energy).
출처: www.4equinetherapy.com/alfglossary.htm
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| astringent |
Having mouthpuckering tannins; such a wine may merely need time (in some cases as much as a decade or more) to soften.
출처: www.wineaccess.com/expert/tanzer/glossary.html
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