osmazomen.

Brit.

/ˈɒzməzəʊm/, U.S.

/ˈɑzməˌzoʊm/

Forms: 1800s– osmazome, 1800s– ozmazome.

Origin: A borrowing from French. Etymon: French osmazôme.

Etymology: < French osmazôme (L. J. Thénard 1806, in Bull. de la Soc. de Méd. 3 35) < ancient Greek ὀσμή scent (see osmo- comb. form¹) + ζωμός soup, sauce (see zomotherapy n.).The adjectives osmazomatic and osmazomatous are formed as if from ancient Greek ζωματ- , ζῶμα that which is girded (see diazoma n.); osmazomatic may also be influenced by aromatic adj.

Now rare (archaic and historical).

A name formerly given to that substance or mixture of substances soluble in water and alcohol which gives meat its flavour and smell; (more generally) meat juice or extract. Also figurative.

ΘΚΠ

the world > life > biology > substance > physiological solutions > [noun]

osmazome1814

Ringer1915

1814 A. Aikin & C. R. Aikin Acct. Discov. 140 Osmazome.

1817 T. Thomson Syst. Chem. (ed. 5) IV. v. i. 425 It seems doubtful, wheather osmazome be anything else than fibrin slightly altered by being boiled in water and dissolved in that liquid.

1842 Philos. Trans. (Royal Soc.) 132 85 The proportion of ‘extractive matter soluble in water and alcohol’ or osmazome, will be found greatly to exceed the amount of that principle contained in the blood.

1859 G. H. Lewes Physiol. Common Life I. ii. 152 It is this osmazome, developed during the process of cooking, which gives their characteristic flavours to beef, mutton, goat-flesh, and birds, etc.

1861 I. M. Beeton Bk. Househ. Managem. (2000) v. 73 Osmazome is soluble even when cold, and is that part of the meat which gives flavour and perfume to the stock.

1871 L. Colange Zell's Pop. Encycl. I. 926/1 Drinks containing gelatine and ozmazome, including broths and soups.

1888 G. Moore Confessions of Young Man 225 The very ozmazome of art.

1992 M. Blonsky Amer. Mythologies iii. 84 Juice, that's to say blood and not ozmazome, dripped down my gorge.

Derivatives

† osmazomatic adj. Obsolete rare of or relating to the flavouring of meat.

ΘΚΠ

the world > life > biology > substance > physiological solutions > [adjective]

osmazomatous1835

osmazomatic1851

1851 Fraser's Mag. 44 202 On what osmazomatic principle this cruelty is justifiable we are not informed.

† osmazomatous adj. Obsolete rare = osmazomatic adj.

ΘΚΠ

the world > life > biology > substance > physiological solutions > [adjective]

osmazomatous1835

osmazomatic1851

1835–6 Todd's Cycl. Anat. & Physiol. I. 61/1 Osmazomatous..principles employed in the nutrition of the several tissues.

This entry has been updated (OED Third Edition, September 2004; most recently modified version published online June 2022).

单词	osmazome
释义	osmazomen. Brit. /ˈɒzməzəʊm/, U.S. /ˈɑzməˌzoʊm/ Forms: 1800s– osmazome, 1800s– ozmazome. Origin: A borrowing from French. Etymon: French osmazôme. Etymology: < French osmazôme (L. J. Thénard 1806, in Bull. de la Soc. de Méd. 3 35) < ancient Greek ὀσμή scent (see osmo- comb. form¹) + ζωμός soup, sauce (see zomotherapy n.).The adjectives osmazomatic and osmazomatous are formed as if from ancient Greek ζωματ- , ζῶμα that which is girded (see diazoma n.); osmazomatic may also be influenced by aromatic adj. Now rare (archaic and historical). A name formerly given to that substance or mixture of substances soluble in water and alcohol which gives meat its flavour and smell; (more generally) meat juice or extract. Also figurative. ΘΚΠ the world > life > biology > substance > physiological solutions > [noun] osmazome1814 Ringer1915 1814 A. Aikin & C. R. Aikin Acct. Discov. 140 Osmazome. 1817 T. Thomson Syst. Chem. (ed. 5) IV. v. i. 425 It seems doubtful, wheather osmazome be anything else than fibrin slightly altered by being boiled in water and dissolved in that liquid. 1842 Philos. Trans. (Royal Soc.) 132 85 The proportion of ‘extractive matter soluble in water and alcohol’ or osmazome, will be found greatly to exceed the amount of that principle contained in the blood. 1859 G. H. Lewes Physiol. Common Life I. ii. 152 It is this osmazome, developed during the process of cooking, which gives their characteristic flavours to beef, mutton, goat-flesh, and birds, etc. 1861 I. M. Beeton Bk. Househ. Managem. (2000) v. 73 Osmazome is soluble even when cold, and is that part of the meat which gives flavour and perfume to the stock. 1871 L. Colange Zell's Pop. Encycl. I. 926/1 Drinks containing gelatine and ozmazome, including broths and soups. 1888 G. Moore Confessions of Young Man 225 The very ozmazome of art. 1992 M. Blonsky Amer. Mythologies iii. 84 Juice, that's to say blood and not ozmazome, dripped down my gorge. Derivatives † osmazomatic adj. Obsolete rare of or relating to the flavouring of meat. ΘΚΠ the world > life > biology > substance > physiological solutions > [adjective] osmazomatous1835 osmazomatic1851 1851 Fraser's Mag. 44 202 On what osmazomatic principle this cruelty is justifiable we are not informed. † osmazomatous adj. Obsolete rare = osmazomatic adj. ΘΚΠ the world > life > biology > substance > physiological solutions > [adjective] osmazomatous1835 osmazomatic1851 1835–6 Todd's Cycl. Anat. & Physiol. I. 61/1 Osmazomatous..principles employed in the nutrition of the several tissues. This entry has been updated (OED Third Edition, September 2004; most recently modified version published online June 2022). < n.1814
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