macerater


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mac·er·ate

 (măs′ə-rāt′)
v. mac·er·at·ed, mac·er·at·ing, mac·er·ates
v.tr.
1. To make soft by soaking or steeping in a liquid.
2. To separate into constituents by soaking.
3. To cause to become lean, usually by starvation; emaciate.
v.intr.
To become soft or separated into constituents by soaking: "allowed the juice and skins of the white grapes to macerate together overnight before pressing" (Gerald Asher).
n. (-ĭt)
A substance prepared or produced by macerating.

[Latin mācerāre, mācerāt-; see mag- in Indo-European roots.]

mac′er·a′tion n.
mac′er·a′tor, mac′er·at′er n.