| Freud |
Viennese physician (19th-20th centuries); developed theories of the workings of the human unconscious; argued that behavior is determined by impulses. (p. 716)
출처: occawlonline.pearsoned.com/bookbind/pubbooks/stear...
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|---|---|
| freezing |
Abrupt and temporary inability of Parkinson's patients to move that frequently occurs at a boundary such as a door or when exiting a car
출처: www.michaeljfox.org/parkinsons/glossary.php
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| freeze |
Associated with the element of water and the emotions, freezing is a state which hardens and fixes a thing to a specific form. Suggesting an inability to adapt or change and usually, it refers to the emotional state of the dreamer. When emotions become frozen, they become cold and nearly dead, unfeeling and unresponsive to the emotional influences in life.
출처: www.katiestanley.com/resources/dd/f.htm
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| frequency |
The number of cycles (vibrations) per second. In audio, audible frequencies commonly range from 20 to 20,000 cycles per second (Hz). In video, frequency is used to define the image resolution. Low-frequency video images depict large objects or images. Higher frequencies depict smaller objects (finer details).
출처: www.hometheatermag.com/glossary/
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| freezing |
More tender herbs, including basil, chives, cilantro, dill, parsley, and tarragon are best preserved by freezing. Some, like basil, will turn black, and all will lose their texture, but frozen herbs keep their fresh flavor for using in cooked dishes. They will last for up to six months using any of these three techniques:
출처: www.newitalianrecipes.com/herbs.html
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| FRE | change from a liquid to a solid when cold |
|---|---|
| FRE | reject with contempt |
| FRE | change from a liquid to a solid when cold |
| FRE | preserved by freezing and drying in a vacuum |
| FRE | used of tissue or blood or serum or other biological substances |
| FRE | preserve by rapid freezing and subsequently drying in a vacuum |
| FRE | a method of drying food or blood plasma or pharmaceuticals or tissue without destroying their physical structure |
| FRE | electric refrigerator in which food is frozen and stored for long periods of time |
| FRE | the withdrawal of heat to change something from a liquid to a solid |
| FRE | extremely cold |
| FRE | a mixture of substances (usually salt and ice) to obtain a temperature below the freezing point of water |
| FRE | the temperature below which a liquid turns into a solid |