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ψα^θυ^ρός , όν,
A.friable, crumbling, of the roe in fish, Arist.HA510b26; “ἰχθῦς . . τοὺς σαρκώδεις καὶ ψ.Diocl.Fr.141; opp. γλίσχρος, Arist. Mete.387a15; of bread, Gal.6.523; of cheese, opp. κολλώδης, ib.698 (Comp.); of meat, Ruf. ap. Orib.4.2.8 (Comp.); “τὸ ὕδωρ ψ.Arist. Sens.441a25; of air, Id.de An.419b35; of earth, Thphr.CP2.4.11, Nic.Al.145; “γῆ -ωτέραGp.3.3.10; of the texture of some bulbs, Thphr.HP7.9.4; of leaves in a salad, Hp.Liqu.5 (Comp.); also ψαδυρόν: ἀσθενές, μαδαρόν, ψαθυρόν, Hsch. (the form is Att. acc. to Gal.16.760), and ψαθαρά: εὔθλαστα, etc., Hsch.; cf. ψαφαρός.
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