a fold of fatty flesh under the chin, around the cheeks, or lower jaw (as a dewlap, wattle, crop, or double chin).
cut of fish including the head and adjacent parts
the jaw, jawbone; especially one of the lateral parts of the mandible.
the cheek; especially the cheek meat of a hog.
A back tooth having a broad surface used for grinding one's food.
A unit of concentration equal to one mole per litre.
Of, relating to, or being a solution containing one mole of solute per litre of solution.
Of or relating to a complete body of matter as distinct from its molecular or atomic constituents.
Of or relating to the molar teeth, or to grinding.