from The American Heritage® Dictionary of the English Language, 4th Edition
- adj. Subject to putrefaction.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- adj. Capable of becoming putrescent; rottable.
from the GNU version of the Collaborative International Dictionary of English
- adj. Capable of putrefaction; liable to become putrid.
- n. A substance, usually nitrogenous, which is liable to undergo decomposition when in contact with air and moisture at ordinary temperatures.
from The Century Dictionary and Cyclopedia
- Subject to putrefaction; liable to become putrid: as, putrescible substances.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- adj. liable to decay or spoil or become putrid
On average, municipal waste still contains a high level of organic (putrescible) residues (about 56 per cent) and a moderate amount (about 25 per cent) of such materials as paper, plastics, fabric, leather and wood .
Another method of converting waste to energy is biomethanation where putrescible waste is anaerobically digested to create biogas which consists mainly of methane, a high-fuel value gas.
All this food waste results in putrescible waste i.e stuff that goes putrid, stuff that can go liquid and leach or ooze its way out of the landfil sites and contaminate the water etc...
There were two dozen waste transfer stations on this little peninsula alone, and half of all its putrescible garbage and most of its sewage sludge ended up there.
Firstly, it is difficult to the point of being impossible to recycle contaminated soil – but secondly, the material is actually useful to tip managers who have to deal with putrescible household waste, and prevent wind-blown debris spreading outside the boundary of the tip.
The percentage of putrescible matter may range from 20 to 70%.
In nuts we have a choice foodstuff as digestible as any other foodstuff, and Prof. Torrey and Prof. Mendel and others who have recently made experiments have shown that the protein of the nut and the protein of vegetables in general is not so putrescible as the protein of meats.
The fermentative saprophyte is as absolutely essential to the setting up of destructive rotting or putrescence in a putrescible fluid as the torula is to the setting up of alcoholic fermentation in a saccharine fluid.
In precisely the same way, provide a proteinaceous solution, capable of the highest putrescence, but absolutely sterilized, and placed in an optically pure or absolutely calcined air; and while these conditions are maintained, no matter what length of time may be suffered to elapse, the putrescible fluid will remain absolutely without trace of decay.
Nuts have the great advantage that although richer in protein than is meat, they are much less putrescible.