Definition of Acrospires

1. Noun. (plural of acrospire) ¹

2. Verb. (third-person singular of acrospire) ¹

¹ Source: wiktionary.com

Definition of Acrospires

1. acrospire [n] - See also: acrospire

Lexicographical Neighbors of Acrospires

acropustulosis
acroscleroderma
acrosclerosis
acroscopic
acrosomal
acrosomal granule
acrosomeless
acrosomes
acrosomin
acrospire
acrospired
acrospires (current term)
acrospiring
acrospiroma
acrospore
acrospores
acrosporous
across
across-the-board
across from
across the board
across the country
across the line
across the nation
across the pond
across variable

Literary usage of Acrospires

Below you will find example usage of this term as found in modern and/or classical literature:

1. The Century Dictionary: An Encyclopedic Lexicon of the English Language by William Dwight Whitney (1890)
"The maltster decides, from the length and appearance of the acrospires as ... The dried acrospires and the rootlets are broken off by handling In the kiln, ..."

2. The Chemistry of Common Life by James Finlay Weir Johnston, Arthur Herbert Church (1880)
"The brewer or distiller bruises the malt (which has been previously screened or sifted from the rootlets or acrospires), and introduces it into his mash-tun ..."

3. Food: Some Account of Its Sources, Constituents and Uses by Arthur Herbert Church (1893)
"We say "screened" malt because the malt after kiln-drying is always sifted, to remove the rootlets or acrospires, which, under the name of malt dust or malt ..."

4. Therapeutics, Materia Medica, and Pharmacy: Including the Special by Samuel Otway Lewis Potter (1909)
"Malt is the source of beer, ale and whisky, and is composed of the germinated, dead grains with their acrospires and radicles. It should be fresh, ..."

5. The New American Cyclopaedia: A Popular Dictionary of General Knowledge. by George Ripley (1858)
"The malt has now acquired a pale amber or brown color and is freed from the roots and acrospires, which have become brittle, and being broken off in the ..."

6. Food: Some Account of Its Sources, Constituents and Uses by Arthur Herbert Church (1876)
"We say " screened " malt because the malt after kiln-drying is always sifted, to remove the rootlets or acrospires, which, under the name of malt dust or ..."

7. American Handy-book of the Brewing, Malting and Auxiliary Trades . . by Robert Wahl (1902)
"... Diastase in radicles of 50 corns 0.0681 Diastase in acrospires of 50 corns 0.0.456 Diastase in scutella of 50 corns 0.5469 CONSTITUENTS OF GREEN MALT. ..."

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