%pep%

n. (Physiol. Chem.) A product of gastric and pancreatic digestion, differing from hemipeptone in not being decomposed by the continued action of pancreatic juice. [ 1913 Webster ]

n. [ NL. apepsia, fr. Gr. &unr_;, fr. &unr_; uncooked, undigested; 'a priv. + &unr_; cooked, &unr_; to cook, digest. ] (Med.) Defective digestion, indigestion. Coxe. [ 1913 Webster ]

(Bot.) A species of Capsicum, or Guinea pepper (Capsicum annuum). It is the red pepper of the gardens. [ 1913 Webster ]

A species of capsicum (Capsicum baccatum), whose small, conical, coral-red fruit is among the most piquant of all red peppers. [ 1913 Webster ]

a. [ Chlorine + peptic. ] (Physiol. Chem.) Of or pertaining to an acid more generally called pepsin-hydrochloric acid. [ 1913 Webster ]

a. (Zool.) Of or pertaining to the Copepoda. -- n. One of the Copepoda. [ 1913 Webster ]

‖n. pl. [ NL., from Gr. &unr_; an oar + -poda. ] (Zool.) An order of Entomostraca, including many minute Crustacea, both fresh-water and marine. [ 1913 Webster ]

☞ They have a distinct carapace. The eggs are carried in a pair of external pouches. Some are parasites of fishes. [ 1913 Webster ]

{ }[ L. dyspepsia, Gr. &unr_;, fr. &unr_; hard to digest; dys- ill, hard + &unr_; to cook, digest; akin to E. cook: cf. F. dyspepsie. See Dys-, and 3d Cook. ] (Med.) A kind of indigestion; a state of the stomach in which its functions are disturbed, without the presence of other diseases, or, if others are present, they are of minor importance. Its symptoms are loss of appetite, nausea, heartburn, acrid or fetid eructations, a sense of weight or fullness in the stomach, etc. Dunglison.

n. A person afflicted with dyspepsia. [ 1913 Webster ]

{ } a. Pertaining to dyspepsia; having dyspepsia; as, a dyspeptic or dyspeptical symptom. [ 1913 Webster ]

n. [ Pref. dys- + peptone. ] (Physiol. Chem.) An insoluble albuminous body formed from casein and other proteid substances by the action of gastric juice. Meissner. [ 1913 Webster ]

‖n. pl. [ NL. See Eu- and Copepoda. ] (Zoöl.) A group which includes the typical copepods and the lerneans. [ 1913 Webster ]

{ ‖ } n. [ NL. eupepsia, Fr. Gr. &unr_;, fr. &unr_; easy of digestion; e'y^ well + &unr_; to cook, digest. ] (Med.) Soundness of the nutritive or digestive organs; good concoction or digestion; -- opposed to dyspepsia. [ 1913 Webster ]

a. [ Gr. &unr_;. ] Of or pertaining to good digestion; easy of digestion; having a good digestion; as, eupeptic food; an eupeptic man. [ 1913 Webster ]

Wrapt in lazy eupeptic fat. Carlyle. [ 1913 Webster ]

n. [ Hemi- + peptone. ] (Physiol. Chem.) A product of the gastric and pancreatic digestion of albuminous matter. [ 1913 Webster ]

☞ Unlike antipeptone it is convertible into leucin and tyrosin, by the continued action of pancreatic juice. See Peptone. It is also formed from hemialbumose and albumin by the action of boiling dilute sulphuric acid. [ 1913 Webster ]

n. [ Iso- + pepsin. ] (Physiol. Chem.) Pepsin modified by exposure to a temperature of from 40° to 60° C. [ 1913 Webster ]

n. (Bot.) A climber (Piper nigrum) having dark red berries (peppercorns) when fully ripe; found in South India and Sri Lanka; naturalized in North Burma and Assam.
Syn. -- pepper, common pepper, black pepper, white pepper, Madagascar pepper, Piper nigrum. [ WordNet 1.5 ]

n. [ Pref. meta- + peptone. ] (Physiol. Chem.) An intermediate product formed in the gastric digestion of albuminous matter. [ 1913 Webster ]

n. [ Octa- + peptide. ] (Chem.) A molecule composed of eight amino acid units bound to each other by peptide bonds, usually in a linear array. See octamer. [ PJC ]

n. A large African forest tree (Nauclea diderrichii) yielding a strong hard yellow to golden brown lumber; sometimes placed in genus Sarcocephalus, and then called Sarcocephalus diderrichii.
Syn. -- Nauclea diderrichii, Sarcocephalus diderrichii. [ WordNet 1.5 ]

n. [ Pref. para- + peptone. ] (Phisiol. Chem.) A proteinaceous body formed in small quantity by the peptic digestion of proteids. It can be converted into peptone by pancreatic juice, but not by gastric juice. [ 1913 Webster ]

a. & n. [ Gr. pepai`nein to ripen, suppurate: cf. F. pépastique. ] (Med.) Same as Maturative. [ 1913 Webster ]

{ ‖ } n. [ It. peperino, L. piper pepper. So called on account of its color. ] (Geol.) A volcanic rock, formed by the cementing together of sand, scoria, cinders, etc. [ 1913 Webster ]

‖n. [ L., a kind of plant, Gr. pepli`s. ] (Bot.) A genus of plants including water purslane. [ 1913 Webster ]

n.; pl. E. -lumus, L. -la. [ L. ] A peplos. Hence: An overskirt hanging like an ancient peplos; also, a short fitted skirt attached to a waist or coat. [ Webster 1913 Suppl. ]

‖n. [ L., fr. Gr. pe`plos. ] 1. An upper garment worn by Grecian and Roman women. [ 1913 Webster ]

2. A kind of kerchief formerly worn by Englishwomen. [ Obs. ] Fairholt. [ 1913 Webster ]

‖n. [ L., a kind of melon, from Gr. pe`pwn. ] (Bot.) Any fleshy fruit with a firm rind, as a pumpkin, melon, or gourd. See Gourd. [ 1913 Webster ]

n. [ OE. peper, AS. pipor, L. piper, fr. Gr. pe`peri, pi`peri, akin to Skr. pippala, pippali. ] 1. A well-known, pungently aromatic condiment, the dried berry, either whole or powdered, of the Piper nigrum. [ 1913 Webster ]

☞ Common pepper, or black pepper, is made from the whole berry, dried just before maturity; white pepper is made from the ripe berry after the outer skin has been removed by maceration and friction. It has less of the peculiar properties of the plant than the black pepper. Pepper is used in medicine as a carminative stimulant. [ 1913 Webster ]

2. (Bot.) The plant which yields pepper, an East Indian woody climber (Piper nigrum), with ovate leaves and apetalous flowers in spikes opposite the leaves. The berries are red when ripe. Also, by extension, any one of the several hundred species of the genus Piper, widely dispersed throughout the tropical and subtropical regions of the earth. [ 1913 Webster ]

3. Any plant of the genus Capsicum (of the Solanaceae family, which are unrelated to Piper), and its fruit; red pepper; chili pepper; as, the bell pepper and the jalapeno pepper (both Capsicum annuum) and the habanero pepper (Capsicum chinense); . These contain varying levels of the substance capsaicin (C18H27O3N), which gives the peppers their hot taste. The habanero is about 25-50 times hotter than the jalapeno according to a scale developed by Wilbur Scoville in 1912. See also Capsicum and https://web.archive.org/web/20090312013237/http://www.chili-pepper-plants.com. [ 1913 Webster + PJC ]

☞ The term pepper has been extended to various other fruits and plants, more or less closely resembling the true pepper, esp. to the common varieties of Capsicum. See Capsicum, and the Phrases, below. [ 1913 Webster ]

African pepper, the Guinea pepper. See under Guinea. --
Cayenne pepper. See under Cayenne. --
Chinese pepper, the spicy berries of the Xanthoxylum piperitum, a species of prickly ash found in China and Japan. --
Guinea pepper. See under Guinea, and Capsicum. --
Jamaica pepper. See Allspice. --
Long pepper. (a) The spike of berries of Piper longum, an East Indian shrub. (b) The root of Piper methysticum (syn. Macropiper methysticum) of the family Piperaceae. See Kava. --
Malaguetta pepper, or
Meleguetta pepper, the aromatic seeds of the Amomum Melegueta, an African plant of the Ginger family. They are sometimes used to flavor beer, etc., under the name of grains of Paradise. --
Red pepper. See Capsicum. --
Sweet pepper bush (Bot.), an American shrub (Clethra alnifolia), with racemes of fragrant white flowers; -- called also white alder. --
Pepper box or
Pepper caster, a small box or bottle, with a perforated lid, used for sprinkling ground pepper on food, etc. --
Pepper corn. See in the Vocabulary. --
Pepper elder (Bot.), a West Indian name of several plants of the Pepper family, species of Piper and Peperomia. --
Pepper moth (Zool.), a European moth (Biston betularia) having white wings covered with small black specks. --
Pepper pot, a mucilaginous soup or stew of vegetables and cassareep, much esteemed in the West Indies. --
Pepper root. (Bot.). See Coralwort. --
pepper sauce, a condiment for the table, made of small red peppers steeped in vinegar. --
Pepper tree (Bot.), an aromatic tree (Drimys axillaris) of the Magnolia family, common in New Zealand. See Peruvian mastic tree, under Mastic. [ 1913 Webster ]

v. t. [ imp. & p. p. Peppered p. pr. & vb. n. Peppering. ] 1. To sprinkle or season with pepper. [ 1913 Webster ]

2. Figuratively: To shower shot or other missiles, or blows, upon; to pelt; to fill with shot, or cover with bruises or wounds; as, to pepper him with buckshot. “I have peppered two of them.” “I am peppered, I warrant, for this world.” Shak. [ 1913 Webster ]

v. i. To fire numerous shots (at). [ 1913 Webster ]

n. A buttress on the left-hand wall of a fives court as the game is played at Eton College, England. [ Webster 1913 Suppl. ]

n. (Bot.) See 1st Bunt. [ 1913 Webster ]

n. 1. A dried berry of the black pepper (Piper nigrum). [ 1913 Webster ]

2. Anything insignificant; a particle. [ 1913 Webster ]

(Bot.) A variety of edible seaweed (Laurencia pinnatifida) distinguished for its pungency. [ Scot. ] Lindley. [ 1913 Webster ]

n. A grocer; -- formerly so called because he sold pepper. [ Obs. ] [ 1913 Webster ]

n. (Bot.) (a) Any herb of the cruciferous genus Lepidium, especially the garden peppergrass, or garden cress, Lepidium sativum; -- called also pepperwort. All the species have a pungent flavor. (b) The common pillwort of Europe (Pilularia globulifera). See Pillwort. [ 1913 Webster ]

n. [ Cf. NL. berberis, E. barberry. ] (Bot.) A North American tree (Nyssa multiflora) with very tough wood, handsome oval polished leaves, and very acid berries, -- the sour gum, or common tupelo. See Tupelo. [ Written also piperidge and pipperidge. ] [ 1913 Webster ]

Pepperidge bush (Bot.), the barberry. [ 1913 Webster ]

a. Hot; pungent; peppery. Swift. [ 1913 Webster ]

n. [ Pepper + mint. ] 1. (Bot.) An aromatic and pungent plant of the genus Mentha (Mentha piperita), much used in medicine and confectionery. [ 1913 Webster ]

2. A volatile oil (oil of peppermint) distilled from the fresh herb; also, a well-known essence or spirit (essence of peppermint) obtained from it. [ 1913 Webster ]

3. A lozenge of sugar flavored with peppermint. [ 1913 Webster ]

Peppermint camphor. (Chem.) Same as Menthol. --
Peppermint tree (Bot.), a name given to several Australian species of gum tree (Eucalyptus amygdalina, Eucalyptus piperita, E. odorata, etc.) which have hard and durable wood, and yield an essential oil. [ 1913 Webster ]

n. a hard sausage of beef and pork, highly seasoned. [ PJC ]

n. A shaker with a perforated top for sprinkling ground pepper.
Syn. -- pepper box, pepper pot. [ WordNet 1.5 ]

n. A Pacific coast tree (Umbellularia californica) having aromatic foliage and small umbellate flowers followed by olivelike fruit; yields a hard tough wood.
Syn. -- California laurel, California bay tree, Oregon myrtle, spice tree, sassafras laurel, California olive, mountain laurel, Umbellularia californica. [ WordNet 1.5 ]

n. (Bot.) See Peppergrass. [ 1913 Webster ]

a. 1. Of or pertaining to pepper; having the qualities of pepper; hot; pungent. [ 1913 Webster ]

2. Fig.: Hot-tempered; passionate; choleric. [ 1913 Webster ]

adj. Full of pep; spirited; bouncy{ 2 }; as, the peppy and interesting talk.
Syn. -- bouncing, bouncy, spirited, zippy. [ WordNet 1.5 ]

prop. n. [ See Pepsi Cola ] Pepsi Cola; -- a familiar contraction; as, I prefer Pepsi to Coke.
Syn. -- Pepsi Cola. [ WordNet 1.5 ]

prop. n. [ A trademark of the Pepsi-Cola Corporation. ] A carbonated soft drink flavored by extract from the cola nut (kola nut). The nut is found on trees of the species Cola acuminata and Cola nitida. [ Trademark ]
Syn. -- Pepsi [ WordNet 1.5 + PJC ]

n. [ Gr. pe`psis a cooking, digesting, digestion, fr. pe`ptein, pe`ssein, to cook, digest: cf. F. pepsine. Cf. Dyspepsia. ] (Physiol. Chem.) A proteolytic enzyme (MW 34, 500) contained in the secretory glands of the stomach. In the gastric juice it is united with dilute hydrochloric acid (0.2 per cent, approximately) and the two together constitute the active portion of the digestive fluid. It degrades proteins to proteoses and peptides, and is notable for having a very low pH optimum for its activity. It is the active agent in the gastric juice of all animals. [ 1913 Webster + PJC ]

☞ As prepared from the glandular layer of pigs' or calves' stomachs it constitutes an important article of pharmacy. [ 1913 Webster ]