cold

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cold

1. (of a colour) having violet, blue, or green predominating; giving no sensation of warmth
2. Metallurgy denoting or relating to a process in which work-hardening occurs as a result of the plastic deformation of a metal at too low a temperature for annealing to take place
3. (of a process) not involving heat, in contrast with traditional methods
4. an acute viral infection of the upper respiratory passages characterized by discharge of watery mucus from the nose, sneezing, etc.

Cold

(religion, spiritualism, and occult)

The signs are numbered from 1 to 12 according to their order in the zodiac (i.e., Aries = 1, Taurus = 2, etc.). Cold and hot was one of the sets of categories used in premodern physics, and the ancients classified all even-numbered signs (all water and earth signs) as cold. Traditionally, the Moon and Saturn, and sometimes other planets, were also considered to be cold. The terms hot and cold are infrequently used in modern astrology.

cold

[kōld]
(electricity)
Pertaining to electrical circuits that are disconnected from voltage supplies and at ground potential; opposed to hot, pertaining to carrying an electrical charge.

COLD

(language)
A sugared version of COLD-K.

COLD

(storage)
Computer Output to Laser Disk - see Enterprise Report Management.

cold

(1) Inactive; unused; idle. See cold backup, cold boot and cold swap.

(2) (COLD) (Computer Output to LaserDisc) Archiving large volumes of transactions on a LaserDisc (LD). This early technology was superseded by other forms of optical media (see WORM, magneto-optic disk and DVD-R). See LaserDisc, ERM and computer output microfilm.
References in periodicals archive ?
Based on this, the major merit of ES is the prevention of cold shortening that could arise during postmortem refrigeration due to a swift decline in temperature.
On the other hand, when cold shortening occurs that is when hot carcasses are subjected to cold storage (10[degrees]C to 15[degrees]C) prior the dissipation of body heat, the calcium ion pump is disrupted giving room for massive liberation of [Ca.
2005) also demonstrated that minimizing cold shortening is of greatest importance in lamb and can be best addressed by ensuring that muscle temperatures are not below 10[degrees]C before pH reaches to 6.
Duck carcass is covered with thick skin and enough fat layers under the skin, therefore, might be responsible for reducing the chilling effect at 0[degrees]C and 20[degrees]C on muscle shortening, as fat thickness can play a significant role in the reduction of cold shortening during the chilling process of beef (Dolezal et al.