Definitions
from The Century Dictionary.
- noun In entomology, with certain solitary wasps, the act of kneading or bruising with their jaws insects already stung, in order more thoroughly to paralyze them before Storing them away in their burrows as food for their future young.
- noun The act of malaxating or moistening and softening; the act of forming ingredients into a mass for pills or plasters.
from the GNU version of the Collaborative International Dictionary of English.
- noun rare The act of softening by mixing with a thinner substance; the formation of ingredients into a mass for pills or plasters.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun The act of softening a mass by
malaxating . - noun In
entomology ,kneading or softening, especially applied to the chewing and squeezing by which certain species ofhunting wasps prepareprey captured as food for theirlarvae . - noun In
agriculture , the process of slowlychurning milled oilcrops such asolives , allowingdroplets of oil toaggregate for moreeffective separation. - noun In
massage , akneading technique, particularly used for softening muscle inspasm - noun In
pharmacology , the kneading and squeezing ofingredients into amass for makingpills andplasters
Etymologies
Sorry, no etymologies found.
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Examples
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Most of these molecules are generated during the grinding and malaxation, when active enzymes from the damaged fruit cells come into contact with vulnerable polyunsaturated fatty acids in the green chloroplasts.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The paste is mixed for 20–40 minutes to give the oil droplets a chance to separate from the watery mass of olive flesh and coalesce with each other this step is called “malaxation”.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Most of these molecules are generated during the grinding and malaxation, when active enzymes from the damaged fruit cells come into contact with vulnerable polyunsaturated fatty acids in the green chloroplasts.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The paste is mixed for 20–40 minutes to give the oil droplets a chance to separate from the watery mass of olive flesh and coalesce with each other this step is called “malaxation”.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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In the first, seven stings were given at the extremities, the middle segments being left untouched, and no malaxation was practised.
A Book of Natural History Young Folks' Library Volume XIV. Various 1891
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In the second, seven stings again but given in the anterior and middle segments, followed by slight malaxation.
A Book of Natural History Young Folks' Library Volume XIV. Various 1891
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In the third, only one sting was given but the malaxation was prolonged and severe.
A Book of Natural History Young Folks' Library Volume XIV. Various 1891
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