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Compound verbs, a highly visible feature of Hindi–Urdu grammar, consist of a verbal stem plus a light verb. The light verb (also called "subsidiary", "explicator verb", and "vector" [ 55 ] ) loses its own independent meaning and instead "lends a certain shade of meaning" [ 56 ] to the main or stem verb, which "comprises the lexical core of ...
Poaching is the illegal hunting or capturing of wild animals, usually associated with land use rights. [1] [2] Poaching was once performed by impoverished peasants for subsistence purposes and to supplement meager diets. [3] It was set against the hunting privileges of nobility and territorial rulers. [4]
Hindustani is extremely rich in complex verbs formed by the combinations of noun/adjective and a verb. Complex verbs are of two types: transitive and intransitive. [3]The transitive verbs are obtained by combining nouns/adjectives with verbs such as karnā 'to do', lenā 'to take', denā 'to give', jītnā 'to win' etc.
A common use of WordNet is to determine the similarity between words. Various algorithms have been proposed, including measuring the distance among words and synsets in WordNet's graph structure, such as by counting the number of edges among synsets. The intuition is that the closer two words or synsets are, the closer their meaning.
Mate poaching in animals, seduction of an animal who has already established a bond with another creature Human mate poaching, in human infidelity; Employee poaching, the recruitment of employees directly from a business competitor Antipoaching, practices intended to protect against employee poaching
Hindi-Urdu, also known as Hindustani, has three noun cases (nominative, oblique, and vocative) [1] [2] and five pronoun cases (nominative, accusative, dative, genitive, and oblique). The oblique case in pronouns has three subdivisions: Regular, Ergative , and Genitive .
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Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling , in that it uses a relatively lower temperature (about 70–80 °C or 158–176 °F). [ 1 ]