There are four varieties of commercially viable coffee: Arabica, Liberica, Excelsa, and Robusta. Growers predominantly plant the Arabica species. Although less popular, Robusta tastes slightly more bitter and contains more caffeine.
STEARIC
stearic
(adjective) of or relating to or composed of fat
Source: WordNet® 3.1
Etymology
Adjective
stearic (not comparable)
Of or relating to stearin, tallow etc.
(organic chemistry) Of or relating to stearic acid or its derivatives.
Anagrams
• atresic, cristae, cristæ, raciest
Source: Wiktionary
Ste*ar"ic, a. Etym: [Cf. F. stéarique.] (Physiol. Chem.)
Definition: Pertaining to, or obtained from, stearin or tallow; resembling tallow. Stearic acid (Chem.), a monobasic fatty acid, obtained in the form of white crystalline scales, soluble in alcohol and ether. It melts to an oily liquid at 69°C.C18H36O2, CH3.(CH2)16.COOH; sodium stearate, with sodium palmitate, is the main component of ordinary bar soaps (Such as Ivory soap).
Source: Webster’s Unabridged Dictionary 1913 Edition
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FOREHAND
(noun) (sports) a return made with the palm of the hand facing the direction of the stroke (as in tennis or badminton or squash)
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