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Definition of Ropiness
1. Noun. The property of being cohesive and sticky.
Generic synonyms: Viscosity, Viscousness
Derivative terms: Gluey, Gluey, Gummy, Ropy, Tacky, Viscid, Viscid
Definition of Ropiness
1. n. Quality of being ropy; viscosity.
Definition of Ropiness
1. the quality of being ropy [n -ES]
Lexicographical Neighbors of Ropiness
Literary usage of Ropiness
Below you will find example usage of this term as found in modern and/or classical literature:
1. Methods of Practical Hygiene by Karl Bernhard Lehmann (1893)
"In the ropiness of wines the sugar of new wines passes into a gummy substance.
Kramer has recently published some remarks on the bacillus which occasions ..."
2. A Practical Treatise on Brewing, Based on Chemical and Economical Principles by William Black (1844)
"ropiness. ALE and beer are sometimes liable, when long kept, ... ropiness in this
case proceeds from deficiency of tannin, and superabundance of gluten. ..."
3. A Practical Treatise on Brewing, Based on Chemical and Economical Principles by William Black (1849)
"This defect is called ropiness. Beers, when long stored in the cask in a fined
state, ... ropiness in this case proceeds from deficiency of tannin, ..."
4. Canning and Preserving of Food Products with Bacteriological Technique: A by Edward Wiley Duckwall (1905)
"Slime, ropiness, Etc. Bacteria belong to the lower vegetable kingdom and are not
properly named germs or microbes, which terms embrace a larger meaning ..."
5. The Repertory of Patent Inventions: And Other Discoveries and Improvements (1821)
"J. HE ropiness of wines is a kind of spontaneous decomposition which gives ...
The wine attacked by ropiness becomes flat and insipid ; it turns yellow when ..."
6. Methods of Practical Hygiene by Karl Bernhard Lehmann (1893)
"3:25) detected seven bacilli and two cocci, for the study of which the original
must be consulted. 4. In the ropiness of wines the sugar of new wines passes ..."
7. The Manual of Colours and Dye Wares: Their Properties, Applications by John William Slater (1870)
"This change is indicated by the smell and taste of the liquid, and by a ropiness
which appears on the surface. ..."
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