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Question 1 of 7
anchorite

Definition for msg (2 of 3)

monosodium glutamate

noun Chemistry.

a white, crystalline, water-soluble powder, C5H8NNaO4⋅H2O, used to intensify the flavor of foods.
Also called MSG, sodium glutamate.
Compare glutamic acid.

Origin of monosodium glutamate

First recorded in 1925–30

Definition for msg (3 of 3)

Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2020

Example sentences from the Web for msg

British Dictionary definitions for msg (1 of 2)

MSG

abbreviation for

monosodium glutamate

British Dictionary definitions for msg (2 of 2)

monosodium glutamate
/ (ˌmɒnəʊˈsəʊdɪəm) /

noun

a white crystalline substance, the sodium salt of glutamic acid, that has little flavour itself but enhances the flavour of proteins either by increasing the amount of saliva produced in the mouth or by stimulating the taste buds: used as a food additive, esp in Chinese foods. Formula: NaC 5 H 8 O 4Also called: sodium glutamate Abbreviation: MSG
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Medical definitions for msg (1 of 2)

MSG

abbr.

monosodium glutamate

Medical definitions for msg (2 of 2)

monosodium glutamate
[ mŏn′ə-sōdē-əm ]

n.

A white odorless crystalline compound that is a salt of glutamic acid; it is used as a flavor enhancer in foods, an application that may cause Chinese restaurant syndrome in sensitive people, and used intravenously as an adjunct in treating encephalopathies associated with liver disease.
The American Heritage® Stedman's Medical Dictionary Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.

Scientific definitions for msg (1 of 2)

MSG

Abbreviation of monosodium glutamate

Scientific definitions for msg (2 of 2)

monosodium glutamate
[ mŏn′ə-sōdē-əm glōōtə-māt′ ]

A white, crystalline salt used to flavor food, especially in China and Japan. It occurs naturally in tomatoes, Parmesan cheese, and seaweed. Chemical formula: C5H8NNaO4.
The American Heritage® Science Dictionary Copyright © 2011. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.