[kee-muh-trof, -trawf, -trohf, kem-uh-] /ˈki məˌtrɒf, -ˌtrɔf, -ˌtroʊf, ˌkɛm ə-/
noun, Bacteriology, Biology.
any organism that oxidizes inorganic or organic compounds as its principal energy source.
An organism that manufactures its own food through chemosynthesis (the oxidation of inorganic chemical compounds) as opposed to photosynthesis. The sulfur-oxidizing bacteria found at deep-sea hydrothermal vents and nitrifying bacteria in the soil are chemotrophs. Also called chemoautotroph. Compare phototroph.
[ki-mo-truh-piz-uh m] /kɪˈmɒ trəˌpɪz əm/ noun, Biology. 1. oriented growth or movement in response to a chemical stimulus. /ˌkɛməʊˈtrəʊˌpɪzəm/ noun 1. the growth response of an organism, esp a plant, to a chemical stimulus chemotropism che·mot·ro·pism (kĭ-mŏt’rə-pĭz’əm) n. See chemotaxis.
/ˈtʃɛmpəˌdʌk/ noun 1. an evergreen moraceous tree, Artocarpus champeden (or A. integer), of Malaysia, similar to the jackfruit 2. the fruit of this tree, edible when cooked, having yellow starchy flesh and a leathery rind
[Korean che-mool-paw] /Korean ˈtʃɛ mulˈpɔ/ noun 1. . /ˌtʃɛmʊlˈpəʊ/ noun 1. a former name of Inchon
[kem-ur-jee, kuh-mur-] /ˈkɛm ɜr dʒi, kəˈmɜr-/ noun 1. a division of applied chemistry concerned with the industrial use of organic substances, especially substances obtained from farm produce, as soybeans or peanuts. /ˈkɛmɜːdʒɪ/ noun 1. the branch of chemistry concerned with the industrial use of organic raw materials, esp materials of agricultural origin