|a screen or mat covered with a dark material for shielding a camera lens from excess light or glare.|
|a scrap or morsel of food left at a meal.|
glyceride glyc·er·ide (glĭs'ə-rīd')
A natural or synthetic ester of glycerol and fatty acids.
|glyceride (glĭs'ə-rīd') Pronunciation Key
Any of various esters formed when glycerol reacts with a fatty acid. The fatty acids can react with one, two, or all three of the hydroxyl groups of the glycerol, resulting in mono-, di-, and triglycerides, respectively. Triglycerides are the main components of plant and animal oils and fats.