chym-, chymo-, chymi-

(Greek: juice, liquid; the semifluid material resulting from the partial digestion of food)

Without chyme.
chyme (s) (noun) (no plural)
1. The thick semifluid mass of partly digested food that is passed from the stomach to the duodenum or small intestine: "Chyme is what the food looks like after the stomach has processed it and it is ready to go down into the next digestive process."

"Remember that chyme rhymes with slime and that the slime rhyme is the correct pronunciation and it is also what food looks like after the stomach has done its job and is ready to send it down to the next digestive process."

The chyme is the partly digested food which comes from the stomach into the intestine and is very acid and gray in color, containing salts and sugars in solution, and the animal food is softened into a semi-liquid mass where it is then converted into chyle (round-white fat particles that are formed in the small intestine during digestion)."

2. Etymology: chyme comes from a Greek root that means "juice" or "liquid".
Bearing or containing chyme.
The conversion of food into chyme by the digestive action of gastric juice.
chymify (verb), chymifies; chymified; chymifying
To form into a thick semifluid substance of partly digested food which is transferred from the stomach to the duodenum or small intestine where digestion is completed.
An obsolete spelling of chemistry.
The production of chyme; the physical state of food (semifluid) brought about by digestion in the stomach.
1. The predominant milk-clotting enzyme from the true stomach or abomasum (fourth stomach) of the suckling calf. It is secreted as an inactive precursor called prorennin and converted in the acid environment of the stomach to the active enzyme.
2. A crystallizable enzyme that coagulates milk, that occurs especially with pepsin in the gastric juice of young animals and is obtained as a yellowish powder, grains, or scales usually by extraction of the mucous membrane of the fourth stomach of calves, and which is used chiefly in making cheese and casein for plastics.
chymotrypsin, chymotryptic
1. A protein-digesting enzyme in pancreatic juice.
2. A pancreatic digestive enzyme that catalyzes the hydrolysis of certain proteins in the small intestine into polypeptides and amino acids.
Of or pertaining to chyme.
1. A livid or black and blue spot, produced by the extravasation or effusion of blood into the areolar tissue from a contusion.
2. The purple or black-and-blue area resulting from a bruise.
echymosis, ecchymotic
The passage of blood from ruptured blood vessels into subcutaneous tissue, marked by a purple discoloration of the skin.

A bruise or contusion or ecchymosis is a kind of injury, usually caused by blunt impact, in which the capillaries are damaged, allowing blood to seep into the surrounding tissue.

Normally minor, but painful, bruises can be serious, leading to hematoma, or can be associated with serious injuries, including fractures and internal bleeding. Minor bruises are easily recognized by their characteristic blue or purple color in the days following the injury.

The primitive formative juice, from which the tissues, particularly the cellular tissue, are formed.
A good state or condition of the blood and other fluids of the body.
The part of the mesoblast which gives rise to the connective tissues and blood.

This chym- unit is directly related to the chyl- family group.