ver at rate

[Eng. veratr ( ic ); -ate.] Chem.: A salt of veratric acid (q. v.). vě-rā-trě-æ, s. pl. [Mod. Lat. veratr ( um ); Lat. fem. pl. adj. suff. -eœ.] Bot.: A tribe of Melanthaceae. Divisions of the perianth free, se ile, shortly unguiculate, or cohering into a short tube. vě-rā-tri-a, 8. [VERATRINE.] verbalist II. Gram.: That part of speech which predicates something in regard to something else (the subject or thing spoken of); as, The man lives , The boy threw a stone. Verbs affirm action or exist ence of a subject under certain conditions or relations called voice, mood, and tense. (See these words.) Verbs may be cla ified into: (1) Transi tive, requiring an object, as, He learns his le on; and (2) Intransitive, as, He runs . [ACTIVE, PASSIVE, TRANSITIVE, INTRANSITIVE.] Transitive verbs include reflexive verbs. [REFLEXIVE.] Some transitive verbs are reflexive in meaning though not in form, and appear, at first sight, as if used intransitively; as, He keeps out of danger, i . e., He keeps himself, . Sometimes a transitive verb has a pa ive sense with an active form; as, The cakes ate short and crisp. Some verbs are sometimes transitive and sometimes intransitive; as, He floats a scheme, The body floats . Only transitive verbs have a pa ive voice. Some intransitive verbs, by means of a preposition, become transitive, and may be used pa ively; as, He laughed at the act, The act was laughed at by him. Intransitive verbs in clude a large number that might be cla ed as vě-rā-tric, a. [English veratr (ine); -ic.] Con frequentative, diminutive, inceptive, desiderative, tained in or derived from Veratrum sabadilla. veratric-acid, s. Chem.: C9H10O4=C6H3(OCH3)2COOH. A monobasic acid discovered by Merck, in 1839, in sabadilla seeds. It is prepared by exhausting the bruised seeds with alcohol containing sulphuric acid, neutralizing with milk of lime, filtering and evaporating the filtrate to dryne . It crystallizes in colorle four-sided prisms, slightly soluble in water, soluble in alcohol, but insoluble in ether. Heated to 100° it gives off water and becomes opaque; at a higher temperature it melts, and sublimes without decomposition.