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Steam
n.
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The elastic, aeriform fluid into which water is converted when heated to the boiling points; water in the state of vapor.
Steam
n.
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The mist formed by condensed vapor; visible vapor; -- so called in popular usage.
Steam
n.
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Any exhalation.
Steamed
imp. & p. p.
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of Steam
Steaming
p. pr. & vb. n.
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of Steam
Steam
v. i.
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To emit steam or vapor.
Steam
v. i.
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To rise in vapor; to issue, or pass off, as vapor.
Steam
v. i.
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To move or travel by the agency of steam.
Steam
v. i.
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To generate steam; as, the boiler steams well.
Steam
v. t.
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To exhale.
Steam
v. t.
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To expose to the action of steam; to apply steam to for softening, dressing, or preparing; as, to steam wood; to steamcloth; to steam food, etc.
Steamboat
n.
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A boat or vessel propelled by steam power; -- generally used of river or coasting craft, as distinguished from ocean steamers.
Steamboating
n.
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The occupation or business of running a steamboat, or of transporting merchandise, passengers, etc., by steamboats.
Steamboating
n.
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The shearing of a pile of books which are as yet uncovered, or out of boards.
Steam engine
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An engine moved by steam.
Steamer
n.
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A vessel propelled by steam; a steamship or steamboat.
Steamer
n.
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A steam fire engine. See under Steam.
Steamer
n.
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A road locomotive for use on common roads, as in agricultural operations.
Steamer
n.
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A vessel in which articles are subjected to the action of steam, as in washing, in cookery, and in various processes of manufacture.
Steamer
n.
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The steamer duck.
Steaminess
n.
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The quality or condition of being steamy; vaporousness; mistness.
Steamship
n.
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A ship or seagoing vessel propelled by the power of steam; a steamer.
Steamy
a.
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Consisting of, or resembling, steam; full of steam; vaporous; misty.
Stean
n. & v.
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See Steen.
Steaningp
n.
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See Steening.
Steapsin
n.
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An unorganized ferment or enzyme present in pancreatic juice. It decomposes neutral fats into glycerin and fatty acids.
Stearate
n.
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A salt of stearic acid; as, ordinary soap consists largely of sodium or potassium stearates.
Stearic
a.
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Pertaining to, or obtained from, stearin or tallow; resembling tallow.
Stearin
n.
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One of the constituents of animal fats and also of some vegetable fats, as the butter of cacao. It is especially characterized by its solidity, so that when present in considerable quantity it materially increases the hardness, or raises the melting point, of the fat, as in mutton tallow. Chemically, it is a compound of glyceryl with three molecules of stearic acid, and hence is technically called tristearin, or glyceryl tristearate.
Stearolic
a.
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Of, pertaining to, or designating, an acid of the acetylene series, isologous with stearis acid, and obtained, as a white crystalline substance, from oleic acid.