WordNet

having or denoting a low vocal or instrumental range; "a deep voice"; "a bass voice is lower than a baritone voice"; "a bass clarinet" (同)deep
nontechnical name for any of numerous edible marine and freshwater spiny-finned fishes
the lowest part of the musical range
the member with the lowest range of a family of musical instruments
the lowest part in polyphonic music (同)bass part
the lowest adult male singing voice (同)bass voice, basso
an adult male singer with the lowest voice (同)basso
native to eastern Asia; widely cultivated for its large pink or white flowers (同)Indian lotus, sacred lotus, Nelumbo nucifera
white Egyptian lotus: water lily of Egypt to southeastern Africa; held sacred by the Egyptians (同)white lotus, Egyptian water lily, white lily, Nymphaea lotus
an architectural ornament in the form of three arcs arranged in a circle
in some classifications considered an independent family of water lilies; comprises the single genus Nelumbo (同)subfamily Nelumbonaceae
American freshwater black basses (同)genus Micropterus
carnivorous fresh and salt water fishes (同)genus Morone

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Structural and physicochemical properties of lotus seed starch treated with ultra-high pressure.

Guo Z1, Zeng S1, Lu X1, Zhou M2, Zheng M2, Zheng B3.
Food chemistry.Food Chem.2015 Nov 1;186:223-30. doi: 10.1016/j.foodchem.2015.03.069. Epub 2015 Mar 26.
Aqueous lotus seed starch suspensions (15%, w/w) were subjected to ultra-high pressure treatment (UHP, 100-600 MPa) for 30 min. The effects of UHP treatment on the structural and physicochemical properties of starch were investigated. The SEM and laser diffraction particle size analysis revealed tha
PMID 25976814

Structural characteristics and physicochemical properties of lotus seed resistant starch prepared by different methods.

Zeng S1, Wu X2, Lin S2, Zeng H2, Lu X2, Zhang Y3, Zheng B4.
Food chemistry.Food Chem.2015 Nov 1;186:213-22. doi: 10.1016/j.foodchem.2015.03.143. Epub 2015 Apr 3.
Lotus seed resistant starch (LRS) is commonly known as resistant starch type 3 (LRS3). The objective of this study was to investigate the effect of different preparation methods on the structural characteristics and physicochemical properties of LRS3. The molar mass of LRS3 prepared by autoclaving m
PMID 25976813

Identification and antioxidant properties of polyphenols in lotus seed epicarp at different ripening stages.

Liu Y1, Ma SS2, Ibrahim SA3, Li EH4, Yang H4, Huang W5.
Food chemistry.Food Chem.2015 Oct 15;185:159-64. doi: 10.1016/j.foodchem.2015.03.117. Epub 2015 Apr 2.
In this study, polyphenols from lotus seed epicarp (PLSE) at three different ripening stages were purified by column chromatography and identified by RP-HPLC and HPLC-ESI-MS(2). The antioxidant activities of PLSE were also investigated. We found that the contents of PLSE at the green ripening stage,
PMID 25952854

Quantification of Total Folate, Folate Species and Polyglutamyl Folate Distribution in Winged Beans (<i>Psophocarus tetragonolobus</i> (L) DC) from Different Cultivars and Growth Stages by Ultra-High Performance Liquid Chromatography Tandem Mass Spectrometry