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grape

  (grāp) pronunciation
n.
  1. Any of numerous woody vines of the genus Vitis, bearing clusters of edible berries and widely cultivated in many species and varieties.
  2. The fleshy, smooth-skinned, purple, red, or green berry of a grape, eaten raw or dried as a raisin and widely used in winemaking.
  3. A dark violet to dark grayish purple.
  4. Grapeshot.

[Middle English, from Old French, bunch of grapes, hook, of Germanic origin.]

grapey grap·ey or grap·y adj.
grapiness grap'i·ness n.
 
 
Sci-Tech Encyclopedia: Grape

The two genera of grapes are Vitis and Muscadinia. Vitis vinifera has intermittent forked tendrils, bark that sheds, and elongated clusters with berries that adhere to the pedicels at maturity. This species also has thin, smooth, shiny leaves with three, five, or seven lobes. Berries may be round or oval and have edible skins that adhere to the flesh. In the American species skins slip from the pulp. Many American species have a characteristic musky or foxy odor and taste. Muscadinia can be easily distinguished from Vitis by bark that does not shed and simple tendrils that do not fork.

Viticulture is the science of grape production. In a broad sense, viticulture includes studies of grape varieties; methods of culture such as trellising, pruning, and training; insect and disease control; propagation; and raisin production.

In the United States, V. vinifera is grown on the west coast, and most of the grapes cultivated east of the Rocky Mountains have been derived from American native species such as V. labrusca and V. aestivalis, or from crosses between them and V. vinifera. There is also a native Caribbean species and several Asiatic species. There are three main species of Muscadinia that are found mostly in the southeast portion of the United States.

Table grapes are utilized for food and decorative purposes. Some of the leading table grapes in California are Emperor, Tokay, Thompson Seedless, Cardinal, and Perlette. Some of the principal commercial American varieties are Concord, Catawba, Delaware, and Niagara. Some of the important varieties of M. rotundifolia, the Muscadine grape, are Scuppernong, Thomas, and Hunt.

Important wine grapes in California include Cabernet Sauvignon, Carignane, Chardonnay, Grenache, French Colombard, and Zinfandel. Many of the North American and rotundifolia species that are used for eating purposes are also used for wine.

 
Food and Nutrition: grape

Fruit of varieties of Vitis vinifera. One of the oldest cultivated plants (recorded in ancient Egypt in 4000 bc). Can be grouped as dessert grapes, wine grapes, and varieties that are used for drying to produce raisins, currants, and sultanas (see fruit, dried). Of the many varieties of grape that are grown for wine making, nine are considered ‘classic varieties’: cabernet sauvignon, chardonnay, chenin blanc, merlot, pinot noir, riesling, sauvignon blanc, sémillon, syrah. A 100-g portion is a source of copper; provides 0.5 g of dietary fibre; supplies 60 kcal (245 kJ).

 
Food Lover's Companion: grape

This edible berry grows in clusters on small shrubs or climbing vines in temperate zones throughout the world including Africa, Asia, Australia, Europe and North and South America. California is the largest U.S. Producer of grapes-both for wine and for the table. There are thousands of grape varieties, each with its own particular use and charm. In general, grapes are smooth-skinned and juicy; they may have several seeds in the center or they may be seedless. There are "slip-skin" varieties, which have skins that slip easily off the berry-like a mitten being pulled off a hand-and those with skins that cling stubbornly to the flesh. Grapes are divided into color categories of white or black (also referred to as "red"). White grape varieties range in color from pale yellow-green to light green, and black grapes from light red to purple-black. They're also classified by the way they're used-whether for wine (such as cabernet or riesling), table (like thompson seedless or ribier) or commercial food production, such as muscat grapes for raisins, zante grapes for currants and concord grapes for grape juice, jams and jellies. Wine grapes, for instance, have high acidity and are therefore too tart for general eating. Table grapes, with their low acid, would make dull, bland-tasting wines. The availability of table grapes depends on the variety. Buy grapes that are plump, full-colored and firmly attached to their stems. White (or green) grapes should have a slight pale yellow hue, a sign of ripeness. Dark grapes should be deeply colored, with no sign of green. In general, grapes should be stored, unwashed and in a plastic bag, in the refrigerator. They will keep for up to a week, though quality will diminish with time. Because most supermarket grapes have been sprayed with insecticide, they should be thoroughly washed and blotted dry with a paper towel just before eating or using. Ideally, grapes should be served at about 60°F, so it's best to remove them from the refrigerator about 30 minutes before serving. Table grapes can be used in salads, for pies and other desserts and of course for out-of-hand eating. Whole grapes are also available canned. Grape juice comes in cans or bottles; grape jelly, jam and preserves in jars. Fresh grapes contain small amounts of vitamin A and a variety of minerals. See also catawba; champagne grapes; chardonnay; chenin blanc; delaware; emperor; french colombard; merlot; muscadine; niagara; petite sirah; pinot blanc; pinot noir; sauvignon; sémillon; sultana; sylvaner; tokay; zinfandel.

 
US Military Dictionary: grape

n. short for grapeshot.

See the Introduction, Abbreviations and Pronunciation for further details.

 
Britannica Concise Encyclopedia: grape

Grape (Vitis).
(click to enlarge)
Grape (Vitis). (credit: Grant Heilman Photography)
Any of the 60 plant species that make up the genus Vitis (family Vitaceae), native to the northern temperate zone, including varieties that may be eaten as table fruit, dried to produce raisins, or crushed to make grape juice or wine. V. vinifera is the species most commonly used in wine making. The grape is usually a woody vine, climbing by means of tendrils. In arid regions it may form an almost erect shrub. Botanically, the fruit is a berry. Grapes contain such minerals as calcium and phosphorus and are a source of vitamin A. All grapes contain sugar (glucose and fructose) in varying quantities depending on the variety.

For more information on grape, visit Britannica.com.

 
Columbia Encyclopedia: grape,
common name for the Vitaceae, a family of mostly climbing shrubs, widespread in tropical and subtropical regions and extending into the temperate zones. The woody vines, or lianas, climb by means of tendrils, which botanically are adaptations of terminal buds. The principal genera are Cissus, chiefly tropical, Parthenocissus (including the Virginia creeper and Boston ivy), Ampelopsis (see ampelopsis), and Vitis; the latter three include species native to the United States. Plants of the grape genus Vitis are extensively cultivated throughout the Northern Hemisphere. V. vinifera, which probably originated in the Mediterranean area and W Asia, is the grape of agriculture known since ancient times and frequently mentioned in the Bible. It is cultivated in the Old World and has been introduced successfully in South America and on the west coast of North America. Attempts to naturalize it E of the Rockies failed, chiefly because of the insect pest phylloxera; the grapes now grown in this area are either hybrids of V. vinifera with resistant American grapes or varieties derived from native American species. Chief among these are V. rotundifolia, the muscadine, or scuppernong, grape, and its varieties (James, Eden, and others) of the Gulf and southeastern states, and V. labrusca, the fox grape, from which are derived the Concord, Catawba, Delaware, and many other cultivated varieties of the eastern and northern states. California produces some two thirds of the grapes grown in the United States, and New York state ranks second in output. Grapes are sometimes classed according to their use, e.g., wine, raisin, table, juice, or canning grapes. The cultivated grapevine is prey to numerous pests and diseases and requires a great deal of care (see vineyard). The art of grape growing was said in Greek legend to have been introduced by Dionysus; Bacchus was the god of wine. Throughout history, the grape has been a symbol in art and literature of revelry and joy. Grapes are classified in the division Magnoliophyta, class Magnoliopsida, order Rhamnales, family Vitaceae.

 
Wine Lover's Companion: grapes

Although other fruits are vinified, grapes are the basis for most of the world's wine and all of its fine wines. That's because certain grape species (which today have been refined to deliver the utmost in aroma and flavor) comprise the right properties to produce wine naturally-high amounts of fermentable sugar, strong flavors, color in the skins, and tannins in the seeds and skins (to assist aging). It's surmised that over 5,000 years ago someone discovered a naturally created wine-and that it tasted good. That prompted grape cultivation, along with winemaking techniques to help nature along. Today, wine production has become relatively sophisticated, and the wine, presumably, has become much better. Grapes belong to the botanical family Ampelidaceae, and of that family's ten genera, the genus Vitis is most important to winemakers. There are numerous species within the genus Vitis, the most important of which is vitis vinifera, the species that yields over 99 percent of the world's wines. Vitis vinifera is native to Europe and East and Central Asia, but it has been planted all over the world. There are estimated to be thousands of varieties of this species, some of the best-known being cabernet sauvignon, chardonnay, merlot, pinot noir, sauvignon blanc, syrah and zinfandel. Other Vitis species that produce grapes suitable for wine include vitis labrusca, vitis riparia and vitis rotundifolia (all of which are native to the Americas). Even though these species are not the quality of the Vitis vinifera grapes, some of them have played a critical role in worldwide grape production. That's because the Vitis vinifera roots are susceptible to phylloxera and the native American vines, particularly Vitis riparia, are resistant to this louse. Most of the world's vineyards now have phylloxera-resistant rootstocks (other than Vitis vinifera) that have Vitis vinifera vines grafted to them. This resulting marriage allows the roots to survive while still producing the best wine grapes.

 
Nutritional Values: The Nutritional Value for: grapes

Description Quantity Energy
(calories)		 Carbs
(grams)		 Protein
(grams)		 Cholesterol
(milligrams)		 Weight
(grams)		 Fat
(grams)		 Saturated Fat
(grams)
european, raw, thompson 10 grapes 35 9 0 0 50 0 0.1
european, raw, tokay 10 grapes 40 10 0 0 57 0 0.1
 
Marine Corps Dictionary: Grape

A person's head.

 
Devil's Dictionary: grape
A cynical view of the world by Ambrose Bierce


n.

    Hail noble fruit! -- by Homer sung,
        Anacreon and Khayyam;
    Thy praise is ever on the tongue
        Of better men than I am.
    
    The lyre in my hand has never swept,
        The song I cannot offer:
    My humbler service pray accept --
        I'll help to kill the scoffer.
    
    The water-drinkers and the cranks
        Who load their skins with liquor --
    I'll gladly bear their belly-tanks
        And tap them with my sticker.
    
    Fill up, fill up, for wisdom cools
        When e'er we let the wine rest.
    Here's death to Prohibition's fools,
        And every kind of vine-pest!
                                                       Jamrach Holobom

 
Word Tutor: grape
pronunciation

IN BRIEF: n. - Any of various juicy fruit of the genus Vitis with green or purple skins; Any of numerous woody vines of genus Vitis bearing clusters of edible berries.

pronunciation No ripened grape ever became sour fruit.

 
Wikipedia: grape
Mergefrom.svg
 It has been suggested that Veraison be merged into this article or section. (Discuss)
This article is about the fruits of the genus Vitis. For the European grapevine, see Vitis vinifera.
For the computer programming environment, see GRAPE.
Red Wine grapes
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Red Wine grapes

A grape is the non-climacteric fruit that grows on the perennial and deciduous woody vines of the genus Vitis. Grapes can be eaten raw or used for making jam, juice, jelly, vinegar, wine and grape seed oil.

Description

Grapes grow in clusters of 6 to 300, and can be black, blue, golden, green, purple, red, pink, brown, peach or white. White grapes are evolutionarily derived from the red grape. Mutations in two regulatory genes turn off production of anthocyanin, which is responsible for the color of the red grape.[1].

Grapevines

Main article: Vitis
Palatina, a German grape
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Palatina, a German grape

Most grapes come from cultivars of Vitis vinifera, the European grapevine native to the Mediterranean and Central Asia. Minor amounts of fruit and wine come from American and Asian species such as :

The sea grape Coccoloba uvifera is actually a member of the Buckwheat family Polygonaceae and is native to the islands of the Caribbean Sea.

Distribution and production

Grapevines
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Grapevines
Grape production in 2005
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Grape production in 2005

According to the "Food and Agriculture Organization" (FAO), 75,866 square kilometres of the world are dedicated to grapes. Approximately 71% of world grape production is used for wine, 27% as fresh fruit, and 2% as dried fruit. A portion of grape production goes to producing grape juice to be used as a sweetener for fruits canned "with no added sugar" and "100% natural". The area dedicated to vineyards is increasing by about 2% per year.

The following table of top wine-producers shows the corresponding areas dedicated to grapes for wine making:

Country Area Dedicated
Spain 11,750 km²
France 8,640 km²
Italy 8,270 km²
Turkey 8,120 km²
United States 4,150 km²
Iran 2,860 km²
Romania 2,480 km²
Portugal 2,160 km²
Argentina 2,080 km²
Australia 1,642 km²

Sources: FAO, Organisation Internationale de la Vigne et du Vin (pdf), Australian Wine and Brandy Corporation.

Seedless grapes

Seedlessness is a highly desirable subjective quality in table grape selection, and seedless cultivars now make up the overwhelming majority of table grape plantings. Because grapevines are vegetatively propagated by cuttings, the lack of seeds does not present a problem for reproduction. It is, however, an issue for breeders, who must either use a seeded variety as the female parent or rescue embryos early in development using tissue culture techniques.

There are several sources of the seedlessness trait, and essentially all commercial cultivators get it from one of three sources: Thompson Seedless, Russian Seedless, and Black Monukka. All are cultivars of Vitis vinifera.

Contrary to the improved eating quality of seedlessness is the loss of potential health benefits provided by the enriched phytochemical content of grape seeds[2][3]. (see Health Claims below)

Raisins, currants, and sultanas

See also: Dried vine fruit
Raisins
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Raisins

In most of Europe, dried grapes are universally referred to as 'raisins' or the local equivalent. In the UK, three different varieties are recognised, forcing the EU to use the term "Dried vine fruit" in official documents.

A raisin is any dried grape. While raisin is a French loanword, the word in French refers to the fresh fruit; grappe (whence the English grape is derived) refers to the bunch (as in une grappe de raisins).

A currant is a dried Zante grape, the name being a corruption of the French raisin de Corinthe (Corinth grape). Note also that currant has come to refer also to the blackcurrant and redcurrant, two berries completely unrelated to grapes.

A sultana was originally a raisin made from a specific type of grape of Turkish origin, but the word is now applied to raisins made from common grapes and chemically treated to resemble the traditional sultana.

Health claims

Ripe table grapes ready to be eaten
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Ripe table grapes ready to be eaten
Main articles: French Paradox and Resveratrol

Comparing diets among western countries, researchers have discovered that although the French tend to eat higher levels of animal fat, surprisingly the incidence of heart disease remains low in France, a phenomenon named the French Paradox thought to occur from protective benefits of regularly consuming red wine. Apart from potential benefits of alcohol itself, including reduced platelet aggregation and vasodilation[4], polyphenols (e.g., resveratrol) mainly in the grape skin provide other suspected health benefits, such as[5]

Doctors do not recommend excessive consumption of red wine, but one glass a day for women and two for men may confer health benefits[6].

Compounds such as resveratrol (a polyphenol antioxidant) have been discovered in grapes and these have been positively linked to fighting cancer, heart disease, degenerative nerve disease and other ailments. Synthesized by many plants, resveratrol apparently serves antifungal and other defensive properties. Dietary resveratrol has been shown to modulate the metabolism of lipids and to inhibit oxidation of low-density lipoproteins and aggregation of platelets.[7]

Resveratrol is found in wide amounts among grape varieties, primarily in their skins and seeds which, in muscadine grapes, have about one hundred times higher concentration than pulp[8]. Fresh grape skin contains about 50 to 100 micrograms of resveratrol per gram[9].

Anthocyanins tend to be the main polyphenolics in red grapes whereas flavan-3-ols (e.g., catechins) are the more abundant phenolic in white varieties[10]. Total phenolic content, an index of dietary antioxidant strength, is higher in red varieties due almost entirely to anthocyanin density in red grape skin compared to absence of anthocyanins in white grape skin[11]. It is these anthocyanins that are attracting the efforts of scientists to define their properties for human health[12]. Phenolic content of grape skin varies with cultivar, soil composition, climate, geographic origin, and cultivation practices or exposure to diseases, such as fungal infections.

Red wine offers health benefits moreso than white because many beneficial compounds are present in grape skin, and only red wine is fermented with skins. The amount of fermentation time a wine spends in contact with grape skins is an important determinant of its resveratrol content.[2] Ordinary non-muscadine red wine contains between 0.2 and 5.8 mg/L [13], depending on the grape variety, because it is fermented with the skins, allowing the wine to absorb the resveratrol. By contrast, a white wine contains lower phenolic contents because it is fermented after removal of skins.

Wines produced from muscadine grapes may contain more than 40 mg/L, an exceptional phenolic content.[14] [3]. In muscadine skins, ellagic acid, myricetin, quercetin, kaempferol, and trans-resveratrol are major phenolics[15]. Contrary to previous results, ellagic acid and not resveratrol is the major phenolic in muscadine grapes.

Since the 1980s, biochemical and medical studies have demonstrated powerful antioxidant properties of grape seed oligomeric proanthocyanidins[16]. Together with tannins, polyphenols and polyunsaturated fatty acids, these seed constituents display inhibitory activities against several experimental disease models, including cancer, heart failure and other disorders of oxidative stress[17][18]. Grape seed oil from crushed seeds is used for many perceived health benefits.

See also

External links

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References

  1. ^ Walker AR, Lee E, Bogs J, McDavid DA, Thomas MR, Robinson SP (2007). "White grapes arose through the mutation of two similar and adjacent regulatory genes". Plant J 49 (5): 772–85. PMID 17316172. 
  2. ^ Shi J, Yu J, Pohorly JE, Kakuda Y. (2003 Winter). "Polyphenolics in grape seeds-biochemistry and functionality.". J Med Food. 2003 Winter;6(4):291-9.. Retrieved on 2007-08-16.
  3. ^ Parry J, Su L, Moore J, Cheng Z, Luther M, Rao JN, Wang JY, Yu LL. (2006-05-31). "Chemical compositions, antioxidant capacities, and antiproliferative activities of selected fruit seed flours.". J Agric Food Chem. 2006 May 31;54(11):3773-8.. Retrieved on 2007-08-16.
  4. ^ Providência R. (2006). Cardiovascular protection from alcoholic drinks: scientific basis of the French Paradox. Rev Port Cardiol. 2006 Nov;25(11):1043-58. Abstract.
  5. ^ Opie LH, Lecour S. (2007). The red wine hypothesis: from concepts to protective signalling molecules. Eur Heart J. 2007 Jul;28(14):1683-93. Abstract.
  6. ^ Alcohol. Harvard School of Public Health
  7. ^ Chan, W. K., & Delucchi, A. B. (2000). Resveratrol, a red wine constituent, is a mechanism-based inactivator of cytochrome P450 3A4. Life Sci 67 (25): 3103-3112. Abstract.
  8. ^ LeBlanc, MR (2005). Cultivar, Juice Extraction, Ultra Violet Irradiation and Storage Influence the Stilbene Content of Muscadine Grapes (Vitis Rotundifolia Michx.). PhD Dissertation, Louisiana State University
  9. ^ Li X, Wu B, Wang L, Li S. (2006). Extractable amounts of trans-resveratrol in seed and berry skin in Vitis evaluated at the germplasm level. J Agric Food Chem. 2006 Nov 15;54(23):8804-11. Abstract.
  10. ^ Cantos E, Espín JC, Tomás-Barberán FA. (2002). Varietal differences among the polyphenol profiles of seven table grape cultivars studied by LC-DAD-MS-MS. J Agric Food Chem. 2002 Sep 25;50(20):5691-6. Abstract.
  11. ^ Cantos E, Espín JC, Tomás-Barberán FA. (2002). Varietal differences among the polyphenol profiles of seven table grape cultivars studied by LC-DAD-MS-MS. J Agric Food Chem. 2002 Sep 25;50(20):5691-6. Abstract.
  12. ^ Gross PM (2007). Scientists zero in on health benefits of berry pigments. Natural Products Information Center 2007 Jul 9. [1]
  13. ^ Gu X, Creasy L, Kester A, et al., Capillary electrophoretic determination of resveratrol in wines. J Agric Food Chem 47:3323-3277, 1999
  14. ^ Ector BJ, Magee JB, Hegwood CP, Coign MJ. Resveratrol Concentration in Muscadine Berries, Juice, Pomace, Purees, Seeds, and Wines. http://www.ajevonline.org/cgi/content/abstract/47/1/57
  15. ^ Pastrana-Bonilla E, Akoh CC, Sellappan S, Krewer G. (2003). Phenolic content and antioxidant capacity of muscadine grapes. J Agric Food Chem. 2003 Aug 27;51(18):5497-503. Abstract.
  16. ^ Bagchi D, Bagchi M, Stohs SJ, Das DK, Ray SD, Kuszynski CA, Joshi SS, Pruess HG. (2000-08-07). "Free radicals and grape seed proanthocyanidin extract: importance in human health and disease prevention.". Toxicology. 2000 Aug 7;148(2-3):187-97.. Retrieved on 2007-08-16.
  17. ^ Agarwal C, Singh RP, Agarwal R. (2002-11-23). "Grape seed extract induces apoptotic death of human prostate carcinoma DU145 cells via caspases activation accompanied by dissipation of mitochondrial membrane potential and cytochrome c release.". Carcinogenesis. 2002 Nov;23(11):1869-76.. Retrieved on 2007-08-16.
  18. ^ Bagchi D, Sen CK, Ray SD, Das DK, Bagchi M, Preuss HG, Vinson JA. (2003-02-01). "Molecular mechanisms of cardioprotection by a novel grape seed proanthocyanidin extract.". Mutat Res. 2003 Feb-Mar;523-524:87-97.. Retrieved on 2007-08-16.

This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)

 
Translations: Translations for: Grape

Dansk (Danish)
n. - vindrue, drue

idioms:

  • grape shot    kartæske

Nederlands (Dutch)
druif, wijn, schroot, hielbeengezwel (paard)

Français (French)
n. - raisin, grain de raisin

idioms:

  • grape shot    (Mil) mitraille

Deutsch (German)
n. - Weintraube, Weinbeere

idioms:

  • grape shot    (Mil) Kartätsche

Ελληνική (Greek)
n. - σταφύλι, ρώγα, κλήμα, σκούρο μοβ χρώμα

idioms:

  • grape shot    χοντρά σκάγια

Italiano (Italian)
grappolo

idioms:

  • grape shot    mitraglia

Português (Portuguese)
n. - uva (f) (Bot.), videira (f) (Bot.)

idioms:

  • grape shot    metralha (f) (de canhão) (Mil.)

Русский (Russian)
виноград, виноградина, гроздь, красновато-лиловый цвет

idioms:

  • grape shot    шрапнель

Español (Spanish)
n. - uva

idioms:

  • grape shot    metralla

Svenska (Swedish)
n. - vindruva

中文（简体） (Chinese (Simplified))
葡萄, 葡萄树

idioms:

  • grape shot    葡萄弹

中文（繁體） (Chinese (Traditional))
n. - 葡萄, 葡萄樹

idioms:

  • grape shot    葡萄彈

한국어 (Korean)
n. - 포도, 포도 나무

日本語 (Japanese)
n. - ブドウ, ブドウの木

idioms:

  • grape shot    ぶどう弾

العربيه (Arabic)
‏(الاسم) عنب‏

עברית (Hebrew)
n. - ‮ענב‬

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Copyrights:

Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2007. Published by Houghton Mifflin Company. All rights reserved.  Read more
Sci-Tech Encyclopedia. McGraw-Hill Encyclopedia of Science and Technology. Copyright © 2005 by The McGraw-Hill Companies, Inc. All rights reserved.  Read more
Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved.  Read more
Food Lover's Companion. Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved.  Read more
US Military Dictionary. The Oxford Essential Dictionary of the U.S. Military. Copyright © 2001, 2002 by Oxford University Press, Inc. All rights reserved.  Read more
Britannica Concise Encyclopedia. Britannica Concise Encyclopedia. © 2006 Encyclopædia Britannica, Inc. All rights reserved.  Read more
Columbia Encyclopedia. The Columbia Electronic Encyclopedia, Sixth Edition Copyright © 2003, Columbia University Press. Licensed from Columbia University Press. All rights reserved. www.cc.columbia.edu/cu/cup/  Read more
Wine Lover's Companion. Wine Lover's Companion. Copyright © 2003 by Barron's Educational Series, Inc. All rights reserved.  Read more
Answers Corporation Nutritional Values. © 1999-2008 by Answers Corporation. All rights reserved.  Read more
Marine Corps Dictionary. Copyright © 2003 "Unofficial Dictionary for Marines" compiled and edited by Glenn B. Knight  Read more
Devil's Dictionary. Devil's Dictionary by Ambrose Bierce, 1911  Read more
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eSpindle provides personalized spelling and vocabulary tutoring online; free trial.  Read more
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