In linguistics, a clipped compound is a word produced from a compound word by reducing its parts while retaining the meaning of the original compound. It is a special case of word formation called clipping.
Clipped compounds are common in various slangs and jargons.
Clipped compounds are similar to blend words because they may be made of two or more parts. However they differ from blends: in a blend the components may have independent meaning (motel= motor+hotel), while in a clipped compound the components were already in the function of producing a compound meaning (pulmotor=pulmonary motor). In addition, a clipped compound may drop one component completely, e.g., "hard" for "hard labor", "mother" for "motherfucker" (a process called ellipsis). Laurie Bauer suggests the following distinction: if the word has the compound stress, it is clipping, if it has a single-word stress, it is blend.
Clipped compounds may overlap with acronyms, especially for compounds of short constituent words.
Compound may refer to:
Compound may also refer to:
A migrant worker compound is a key institution in a system such as that which regulated labour on mines in South Africa from the later nineteenth century. The tightly controlled closed compound which came to typify the phenomenon in that country originated on the diamond mines of Kimberley from about 1885 and was later replicated on the gold mines. This labour arrangement, regulating the flow of male workers from rural homes in Bantustans or Homelands to the mines and jobs in urban settings generally, became one of the major cogs in the apartheid state. The single-sex hostels that became flash points for unrest in the last years of apartheid were a later form of compound.
An earlier form of compound developed in South Africa in response to copper mining in Namaqualand in the 1850s. However, the systems of control associated with labour compounds became more organized in the context of diamond mining at what became Kimberley from the early 1870s.
Compound chocolate is a product made from a combination of cocoa, vegetable fat, and sweeteners. It is used as a lower-cost alternative to true chocolate, as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter. It may also be known as 'compound coating' or 'chocolatey coating' when used as a coating for candy.
Often used in lower-grade candy bars, compound chocolate is designed to simulate enrobed chocolate on a product.
Cocoa butter must be tempered to maintain gloss and coating. A baker tempers chocolate by cooling the chocolate mass below its setting point, then rewarming the chocolate to between 31 and 32 °C (88 and 90 °F) for milk chocolate, or between 32 and 33 °C (90 and 91 °F) for semi-sweet chocolate. Compound coatings, however, do not need to be tempered. Instead, they are simply warmed to between 3 and 5 °C (5.4 and 9.0 °F) above the coating's melting point.