Definitions

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Etymologies

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Examples

  • "Discoloration" -- Pale nails could signal anemia, whereas white nails might indicate liver disease.

    What Your Fingernails Say About Your Health (VIDEO) The Huffington Post News Team 2010

  • "Discoloration" -- Pale nails could signal anemia, whereas white nails might indicate liver disease.

    What Your Fingernails Say About Your Health (VIDEO) The Today Show 2010

  • "Discoloration" -- Pale nails could signal anemia, whereas white nails might indicate liver disease.

    The Full Feed from HuffingtonPost.com 2010

  • Discoloration, falling leaves or missing flowers are generally signs of a poor choice.

    The poinsettia, Mexico's Christmas gift to the world 2009

  • Discoloration, falling leaves or missing flowers are generally signs of a poor choice.

    The poinsettia, Mexico's Christmas gift to the world 2009

  • Discoloration can be a sign that meats and poultry are not fresh, but they may be going off even though their color looks normal to you, and an unattractive dark, purplish color in beef may not mean that it is not good.

    HOME COMFORTS CHERYL MENDELSON 2005

  • Discoloration can be a sign that meats and poultry are not fresh, but they may be going off even though their color looks normal to you, and an unattractive dark, purplish color in beef may not mean that it is not good.

    HOME COMFORTS CHERYL MENDELSON 2005

  • Discoloration can be a sign that meats and poultry are not fresh, but they may be going off even though their color looks normal to you, and an unattractive dark, purplish color in beef may not mean that it is not good.

    HOME COMFORTS CHERYL MENDELSON 2005

  • Discoloration can be a sign that meats and poultry are not fresh, but they may be going off even though their color looks normal to you, and an unattractive dark, purplish color in beef may not mean that it is not good.

    HOME COMFORTS CHERYL MENDELSON 2005

  • Discoloration: Enzymatic Browning Many fruits and vegetables—for example apples, bananas, mushrooms, potatoes— quickly develop a brown, red, or gray discoloration when cut or bruised.

    On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

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