Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- adjective Intermediate in properties, especially in rigidity, between solids and liquids.
- noun A semisolid substance, such as a stiff dough or firm gelatin.
from The Century Dictionary.
- noun A surface composed of facets, like a geometrical solid, but not closing so as to inclose space.
- Half-solid.
from the GNU version of the Collaborative International Dictionary of English.
- adjective Partially solid.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- adjective Having properties that partially resemble those of a solid; having properties between those of a
solid and those of aliquid .
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- adjective partly solid; having a rigidity and viscosity intermediate between a solid and a liquid
Etymologies
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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Whether consumed with a meal or alone as a snack, the beverage elicited the weakest (negative) appetitive response, the solid food form elicited the strongest appetitive response and the semisolid response was intermediate.
Dr. Sharma’s Obesity Notes » Blog Archive » Don’t Drink Your Calories 2009
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How does this “semisolid molecular condom” get removed?
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Agar-agar can turn most any liquid into something semisolid and, unlike gelatin, will maintain its texture even when heated.
The Sorcerer’s Apprentices Lisa Abend 2011
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In this carefully conducted crossover study, 20 normal-weight and 20 obese adults were given 300-kCal loads of a solid (apple), semisolid (apple sauce), or beverage (apple juice) at a meal or 2 hours after a meal as a snack.
Dr. Sharma’s Obesity Notes » Blog Archive » Don’t Drink Your Calories 2009
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Would a blended fruit smoothie rate with semisolid foods then?
Dr. Sharma’s Obesity Notes » Blog Archive » Don’t Drink Your Calories 2009
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A process that uses algae-based gellifiers and calcium carbonate to turn liquids into semisolid globules, spherification is one of the signature techniques of elBulli.
The Sorcerer’s Apprentices Lisa Abend 2011
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Agar-agar can turn most any liquid into something semisolid and, unlike gelatin, will maintain its texture even when heated.
The Sorcerer’s Apprentices Lisa Abend 2011
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A process that uses algae-based gellifiers and calcium carbonate to turn liquids into semisolid globules, spherification is one of the signature techniques of elBulli.
The Sorcerer’s Apprentices Lisa Abend 2011
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Mousse cake: In a siphon, Ms. Wong adds a batter made from chocolate, Evian water and egg whites, and freezes the entire mixture until it is chilled and semisolid scoopable, like ice cream.
A guilt-free, low-calorie, low-fat cake Amy Ma 2011
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The findings are clear: consumption of an energy-yielding beverage either with a meal or as a snack poses a greater risk for promoting positive energy balance than eating the same amount of semisolid or solid calories.
Dr. Sharma’s Obesity Notes » Blog Archive » Don’t Drink Your Calories 2009
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