This link is to a Word Search.
This link will be to the French: Wh5How2 Database. This link will be to the German: Wh5How2 Database. This link will be to the Spanish: Wh5How2 Database.
What you are about to experience is somewhat like a paper-based dictionary, in that you can look up the definition of words.
It is also somewhat like a paper-based encyclopædia in that you will find words associated with the target word.
It is also somewhat like a paper-based thesaurus in that synonyms and antonyms are included.
It is also somewhat like a paper-based word-translator in that you can see what the target word is in other languages.
Further, it is a hierarchical learning resource, in that the relationship which exists between objects and/or concepts is noted.
It is unlike a paper-based dictionary, in that you can hear the word pronounced. If the word is an object, in most cases you will see a picture of it and hear an appropriate sound, for example, the sound of a waterfall.
It is unlike a paper-based encyclopædia in that many details are excluded. However, links to sites containing related information are provided.
It is unlike a paper-based thesaurus in that the exact definition of a synonym or antonym is immediately available.
It is unlike a paper-based word-translator in that the translation is immediately available.
The hierarchical emphasis is useful in two ways:
It provides the mental framework to assist in the recall of facts, that is, a place for everything and everything in its place.
Following is an example of the similarities and differences:
A is for apple.
The paper-based dictionary version:
ap'ple, 1 ap'l; 2 ãp'l. n. 1. The widely distributed fleshy edible fruit or pome of any variety of a tree (Malus malus) of the family Pomaceæ, usually of a roundish or conical shape with a depression at each end; also, the similar fruit of several allied species of Malus, as M. prunifolia and M. baccata, the Siberian crab-apple, and M. coronaria, the American crab-apple. 2. A tree of any one of the species bearing apples as its natural fruit. 3. One of several fruits or plants with little or no resemblance to the apple; as, May-apple, alligator-apple, love-apple (tomato), egg-apple, oak-apple, etc. 4. Bib. [Heb. tappuach.] The apple proper; also, a citron, apricot, pear, quince, or other fruit. Cant. ii, 5. [< AS æppel, æpl, apple.]
The paper-based encyclopædia version:
apple, fruit of the genus Malus (about 25 species) belonging to the family Rosaceae, the most widely cultivated tree fruit. The apple is one of the pome (fleshy) fruits, in which the ripened ovary and surrounding tissue both become fleshy and edible. The apple flower of most varieties requires cross-pollination for fertilization and a desirable fruit set by 2 to 4 percent of the bloom. The apple at harvest, though varying widely in size, shape, color and acidity, depending upon variety and environmental character, is nevertheless usually roundish, 50-100 millimeters (2-4 inches) in diameter and some shade of red or yellow in color.
Apple varieties, of which there are thousands, fall into three broad classes: (1) cider varieties; (2) cooking varieties; and (3) dessert varieties, which differ widely but tend to emphasize color, size, aroma, smoothness, and perhaps crispness and tang. Many are relatively high in sugar, only mildly acidic, and very low in tannin.
Malus species are native to the temperate zones of both hemispheres. Apples were eaten by the earliest Europeans; improved selections had been made and varieties were recognized more than 2,000 years ago. Hundreds of varieties were recognized in Europe before the settlement of the Americas. As the wave of settlement moved across North America, it was accompanied by the distribution of seedling apple varieties, perhaps by Indians and trappers, certainly by itinerants who became local legendary figures, the most prominent being Johnny Appleseed (John Chapman), who planted extensively in Ohio and Indiana.
The apple thrives in favorable localities from approximately 30 to 60 latitude, north and south. Since it requires a considerable period of dormancy, culture in areas lacking a distinct winter period is unsuccessful. Northward, culture is limited by low winter temperatures and a short growing season.
Soils must be well drained; fertilizers can be used if fertility is not high enough. Rolling hilltops or the sloping sides of hills are preferred because they provide "air drainage," allowing the colder, heavier air to drain away to the valley below during frosty spring nights, when blossoms or young fruit would be destroyed by much exposure to freezing.
Nursery seedlings of hardy stock are budded to desired varieties or used as piece-root grafts when about 18 months of age, then used for orchard planting one or two years later. Management during the six to eight years before appreciable production is reached may consist of little more than protection from competing vegetation and pests. Careful attention to pruning is required, however, especially during the first five years, so that the main scaffold branches will be well distributed along the trunk and so that weak crotches will not develop to break under heavy fruit loads. With mature trees, a rigorous spraying regime must be followed to protect against insect pests and possibly to delay spring development, to thin young fruit, and to hold the autumn drop of ripening fruit to a minimum.
Apple varieties that ripen during late summer are generally of poor quality for storage. Varieties that ripen in late autumn may be stored for as long as nine months for the best keeping sorts handled by the best methods. For long holding, temperatures only slightly above the freezing point of the fruit are generally desirable. Apples may also be stored in inert gases or in controlled atmospheres.
The world crop of apples averages about 47,000,000,000 pounds (21,000,000,000 kilograms) a year. Of the U.S. crop, more than half is normally used as fresh fruit. A little less than one-fifth is used for vinegar, juice, jelly, and apple butter, Nearly one-fifth is canned as pie stock and applesauce. In Europe a larger fraction of the crop goes for cider, wine, and brandy. Of the total world production, one-forth goes for cider.
France and the U.S. each produce more than 6,000,000,000 pounds (about 3,000,000,000 kilograms) per year. Central Europe, including France, Germany, Switzerland, northern Italy, and the northern Balkan countries, are areas of heavy production. Japan and Korea are big producers but not exporters. Australia, New Zealand, Argentina, and Chile are also important producers of apples.
Apples provide vitamins A and C, are high in carbohydrates, and are an excellent source of cellulose. Source: Encyclopædia Britannica
The paper-based thesaurus version:
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