hulled


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hull

 (hŭl)
n.
1.
a. The dry outer covering of a fruit, seed, or nut; a husk.
b. The persistent calyx of a fruit, such as a strawberry, that is usually green and easily detached.
2.
a. Nautical The frame or body of a ship, exclusive of masts, engines, or superstructure.
b. The main body of various other large vehicles, such as a tank, airship, or flying boat.
3. The outer casing of a rocket, guided missile, or spaceship.
tr.v. hulled, hull·ing, hulls
To remove the hulls of (fruit or seeds).

[Middle English hol, husk, from Old English hulu; see kel- in Indo-European roots.]

hull′er n.

Hull

 (hŭl) also King·ston-up·on-Hull (kĭng′stən-ə-pŏn-hŭl′, -pôn-)
A city of northeast-central England on the northern shore of the Humber estuary at the influx of the Hull River. Chartered in 1299, the city has been a major seaport since the late 1700s.
Translations
References in periodicals archive ?
The hull (palea and lemma) enclosing the seed was retained in samples denoted hulled seed.
Experiment 1: After-Ripening of Mechanically Dehulled, Hand Dehulled, and Hulled Seed
Hulled seed was removed from storage at -20[degrees]C, dehulled (if needed), and then stored at 23[degrees]C (40% relative humidity) for 0 to 16 wk to determine the after-ripening period required to overcome dormancy.
Experiment 2: Effect of Temperature on Overcoming Dormancy in Hand Dehulled and Hulled Seed
Hulled seed was removed from storage at -20[degrees]C, dehulled (if needed), imbibed with distilled water, and then incubated at 15, 20, 25, or 30[degrees]C under a photoperiod with (16/8 h, dark/ light) or without light.