fenestration






Contents






  • 1 English


    • 1.1 Etymology


    • 1.2 Noun


      • 1.2.1 Derived terms


      • 1.2.2 Related terms


      • 1.2.3 Translations









English




English Wikipedia has an article on:
fenestration


Wikipedia


Etymology


Latin fenestratio



Noun


fenestration (countable and uncountable, plural fenestrations)




  1. (architecture) The arrangement of windows and other openings in a building.


  2. (surgery) An opening in the surface of an organ etc; the surgical creation of such an opening, especially one in the bony part of the inner ear made to improve hearing.


  3. (surgery) An opening that occurs naturally or is created surgically, as through a biological membrane.


  4. (botany) Either a translucent area in a structure such as a leaf or flower petal, or an opening in a structure.


    • 2005 S. Tucker, Australian Systematic Botany 19(3):193–210. p. 194
      The terms ‘nectar window’ and ‘fenestration’ are used interchangeably for enlarged gaps on the adaxial side of the stamen sheath or tube. The fenestrations facilitate access to the nectaries by a pollinator.



    • 2016 D. W. Armitage, Systematic Botany 103(4):780–785. p. 781




      Darlingtonia leaves have fenestrations.

      Foliar traits unique to Darlingtonia include the presence of transparent light-transmitting fenestrations, ...





  5. (nautical) The practice of placing holes in the rudder of a ship to reduce the work required to move the rudder while preserving its ability to steer the ship.



Derived terms


  • interfenestration


Related terms



  • fenestrated (having windows)


Translations










-

Popular posts from this blog

Italian cuisine

Image
"Italian restaurant" redirects here. For the television series, see Italian Restaurant. Some typical Italian gastronomic products in a window display in Imola Pizza is one of the world's most popular foods and a common fast food item Part of a series on the Culture of Italy History People Languages Traditions Mythology and folklore Mythology folklore Cuisine Festivals Religion Art Literature Music and performing arts Music Media Television Cinema Sport Monuments World Heritage Sites Symbols Flag Coat of arms Italy portal v t e Italian cuisine History Ancient Roman cuisine Medieval cuisine Early modern cuisine Contemporary cuisine Regional cuisines Apulian cuisine Lombard cuisine Neapolitan cuisine Roman cuisine Sicilian cuisine Venetian cuisine Cuisine of Abruzzo Cuisine of Sardinia Lists Chefs Dishes Pas...
Read more

Bulgarian cuisine

Image
Part of a series on Bulgarians .mw-parser-output .nobold{font-weight:normal} българи Culture Literature Music Art Cinema Names Cuisine Dances Costume Sport Public holidays in Bulgaria By country Albania Australia Canada Czechoslovakia Greece New Zealand Romania Serbia South America Turkey Ukraine United States Bulgarian citizens France Germany Hungary Italy Lebanon Lithuania Macedonia Spain United Kingdom Subgroups Anatolian Balkanian Banat Bulgarians Bessarabian Bulgarian Dobrujans Macedonian Ruptsi Balkandzhii Pomaks (Bulgarian Muslims) Thracian Shopi/Torlaks Şchei Religion Bulgarian Orthodox Church Islam Catholic Church Protestant denominations Language Bulgarian Dialects Banat Bulgarian Other List of Bulgarians People of Bulgarian descent v t e Tarator is a cold soup made of yogurt, water, minced cucumber, dill, garlic, and sunflower or olive oil (Chips are...
Read more

Carrot

Image
Root vegetable, usually orange in color This article is about the cultivated vegetable. For other uses, see Carrot (disambiguation). Carrot Scientific classification Kingdom: Plantae Clade : Angiosperms Clade : Eudicots Clade : Asterids Order: Apiales Family: Apiaceae Genus: Daucus Species: D. carota Subspecies: D. c. subsp. sativus Trinomial name Daucus carota subsp. sativus (Hoffm.) Schübl. & G. Martens The carrot ( Daucus carota subsp. sativus ) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist. [1] Carrots are a domesticated form of the wild carrot, Daucus carota , native to Europe and southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are eaten as well. The domestic carrot ha...
Read more