(chemistry) triangulene

The act of clarifying; the act or process of making clear or transparent by freeing visible impurities; particularly, the clearing or fining of liquid substances from feculent matter by the separation of the insoluble particles which prevent the liquid from being transparent.

(archaic) A drink made of wine, honey, and spices.

A female given name from Latin. / A town in the Pyrénées-Orientales department, France; named Clara-Villerach since 2017. / A town in County Offaly, Ireland.

(of liquids, such as wine or syrup) To make clear or bright by freeing from feculent matter. / To make clear or easily understood; to explain in order to remove doubt or obscurity.

(music) A woodwind musical instrument that has a distinctive liquid tone whose characteristics vary among its three registers: chalumeau (low), clarion (medium), and altissimo (high).

(chiefly Britain) A dry red wine produced in the Bordeaux region of France, or a similar wine made elsewhere. / (color) A deep purplish-red colour, like that of the wine. / (Britain, colloquial) Blood.

Of a deep purplish-red colour, like that of claret.

(intransitive, archaic) To drink claret.

The state or measure of being clear, either in appearance, thought or style; lucidity. / The ability to be easily understood.