| CALORICITY | • caloricity n. Ectothermy. • CALORICITY n. a faculty in animals of developing and preserving the heat necessary to life. |
| CALORIFIER | • calorifier n. An apparatus that generates hot water. • CALORIFIER n. an apparatus for heating water in a tank. |
| CALORISING | • calorising v. Present participle of calorise. • CALORISE v. to coat steel with aluminum, also CALORIZE. |
| CALORIZING | • calorizing v. Present participle of calorize. • CALORIZE v. to coat steel with aluminum, also CALORISE. |
| CALOTYPIST | • calotypist n. A person who makes calotypes. • CALOTYPIST n. one who works with calotypes, an early kind of photograph. |
| CHICALOTES | • chicalotes n. Plural of chicalote. • CHICALOTE n. (Nahuatl) a prickly poppy of the SW US. |
| DECALOGIST | • decalogist n. One who explains the Decalogue. • DECALOGIST n. an exponent of the Decalogue (the Ten Commandments). |
| DECALOGUES | • decalogues n. Plural of decalogue. • Decalogues n. Plural of Decalogue. • DECALOGUE n. the Ten Commandments, also DECALOG. |
| ESCALOPING | • ESCALOP v. (French) to bake in a scallop shell, also SCALLOP, ESCALLOP, SCOLLOP. |
| ISOCALORIC | • isocaloric adj. Having the same calorific value. • isocaloric adj. (Of a diet) Having approximately the same calorific value each day. • ISOCALORIC adj. having similar caloric values. |
| NONCALORIC | • noncaloric adj. (Of a food) That provides no (or few) calories. • NONCALORIC adj. free from or very low in calories. |
| SCALOGRAMS | • scalograms n. Plural of scalogram. • SCALOGRAM n. an arrangement of items, as problems in a test or features of speech, such that the presence or accomplishment at one level implies the presence or ability to accomplish all lower levels. |
| SCALOPPINE | • scaloppine n. (Cooking) A thin scallop of veal (sometimes other meat) dredged in flour and then sautéed. • SCALOPPINE n. (Italian) thin slices of meat coated with flour and fried, also SCALOPPINI. |
| SCALOPPINI | • scaloppini n. Plural of scaloppine. • SCALOPPINI n. (Italian) thin slices of meat coated with flour and fried, also SCALOPPINE. |