Curcumin
(Cur"cu*min) n. (Chem.) The coloring principle of turmeric, or curcuma root, extracted as
an orange yellow crystalline substance, C14H14O4, with a green fluorescence.
It possesses acid properties and with alkalies forms brownish salts. This change in color from yellow to
brown is the characteristic reaction of tumeric paper. See Turmeric paper, under Turmeric.
Curd
(Curd) n. [Of Celtic origin; cf. Gael. gruth, Ir, gruth, cruth, curd, cruthaim I milk.] [Sometimes
written crud.]
1. The coagulated or thickened part of milk, as distinguished from the whey, or watery part. It is eaten
as food, especially when made into cheese.
Curds and cream, the flower of country fare.
Dryden.
2. The coagulated part of any liquid.
3. The edible flower head of certain brassicaceous plants, as the broccoli and cauliflower.
Broccoli should be cut while the curd, as the flowering mass is termed, is entire.
R. Thompson.
Cauliflowers should be cut for use while the head, or curd, is still close and compact.
F. Burr.
Curd
(Curd) v. t. [imp. & p. p. Curded; p. pr. & vb. n. Curding.] To cause to coagulate or thicken; to
cause to congeal; to curdle.
Does it curd thy blood
To say I am thy mother?
Shak.
Curd
(Curd), v. i. To become coagulated or thickened; to separate into curds and whey Shak.
Curdiness
(Curd"i*ness) n. The state of being curdy.
Curdle
(Cur"dle) v. i. [From Curd.] [Sometimes written crudle and cruddle.]
1. To change into curd; to coagulate; as, rennet causes milk to curdle. Thomson.
2. To thicken; to congeal.
Then Mary could feel her heart's blood curdle cold.
Southey.
Curdle
(Cur"dle), v. t. [imp. & p. p. Curdled (-d'ld); p. pr. & vb. n. Curdling ]
1. To change into curd; to cause to coagulate. "To curdle whites of eggs" Boyle.
2. To congeal or thicken.
My chill blood is curdled in my veins.
Dryden.
Curdless
(Curd"less) a. Destitute of curd.
Curdy
(Curd"y) a. Like curd; full of curd; coagulated. "A curdy mass." Arbuthnot.
