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macerate

(mas′ər āt′)

to soften and break down into component parts by soaking in liquid for some time; specif., to soften and break down (food) in the digestive system
to steep (fruit or vegetables) as in wine or liquor
loosely to break, tear, chop, etc. into bits
to cause to waste away or grow thin

Origin: < L maceratus, pp. of macerare, to make soft or tender, weaken, harass < IE base *māk-, to knead > Latvian màcu, to squeeze

intransitive verb

to undergo maceration; waste away; grow thin

Related Forms:

maceration noun
macerator noun

See macerate in American Heritage Dictionary 4

verb mac·er·at·ed, mac·er·at·ing, mac·er·ates

verb, transitive

To make soft by soaking or steeping in a liquid.
To separate into constituents by soaking.
To cause to become lean, usually by starvation; emaciate.

verb, intransitive

To become soft or separated into constituents by soaking: “His winemaker allowed the juice and skins of the white grapes to macerate together overnight before pressing” (Gerald Asher).

noun (-ĭt)

A substance prepared or produced by macerating.

Origin:

Origin: Latin mācerāre, mācerāt-; see mag- in Indo-European roots

Related Forms: