Dry-rot
[drahy-rot] /ˈdraɪˌrɒt/
verb (used with or without object), dry-rotted, dry-rotting.
1.
to undergo or cause to undergo the action or effects of dry rot.
noun
1.
Plant Pathology.
2.
any concealed or unsuspected inner decay.
noun
1.
crumbling and drying of timber, bulbs, potatoes, or fruit, caused by saprotrophic basidiomycetous fungi
2.
any fungus causing this decay, esp of the genus Merulius
3.
moral degeneration or corrupt practices, esp when previously unsuspected
Read Also:
- Dry-rot-fungus
noun 1. a fungus, Merulius lacrymans, that causes a common type of dry rot.
- Dry-run
noun 1. a rehearsal or practice exercise. 2. Military. practice in firing arms without using live ammunition. noun 1. (military) practice in weapon firing, a drill, or a manoeuvre without using live ammunition 2. (informal) a trial or practice, esp in simulated conditions; rehearsal noun phrase A tryout, practice version, or rehearsal of something planned: […]
- Drys
[drahy] /draɪ/ adjective, drier, driest. 1. free from moisture or excess moisture; not moist; not wet: a dry towel; dry air. 2. having or characterized by little or no rain: a dry climate; the dry season. 3. characterized by absence, deficiency, or failure of natural or ordinary moisture. 4. not under, in, or on water: […]
- Drysalter
[drahy-sawl-ter] /ˈdraɪˌsɔl tər/ noun, British. 1. a dealer in chemicals and dyes. /ˈdraɪˌsɔːltə/ noun 1. (obsolete) a dealer in certain chemical products, such as dyestuffs and gums, and in dried, tinned, or salted foods and edible oils
- Dry-salt
[drahy-sawlt] /ˈdraɪˌsɔlt/ verb (used with object) 1. to cure or preserve (meat, hides, etc.) by drying and salting. verb 1. to preserve (food) by salting and removing moisture