Term: common wheat: widely cultivated in temperate regions in many varieties for its commercially important grain
Broader: cereal: grass whose starchy grains are used as food: wheat; rice; rye; oats; maize; buckwheat; millet | Unrelated: magnetohydrodynamics: the study of the interaction of magnetic fields and electrically conducting fluids (as plasma or molten metal)
Broader: cereal: grass whose starchy grains are used as food: wheat; rice; rye; oats; maize; buckwheat; millet | Unrelated: phi coefficient: an index of the relation between any two sets of scores that can both be represented on ordered binary dimensions (e.g., male-female)
Broader: cereal: grass whose starchy grains are used as food: wheat; rice; rye; oats; maize; buckwheat; millet | Unrelated: hyaline: a glassy translucent substance that occurs in hyaline cartilage or in certain skin conditions
Broader: cereal: grass whose starchy grains are used as food: wheat; rice; rye; oats; maize; buckwheat; millet | Unrelated: quartz glass: colorless glass made of almost pure silica
Broader: cereal: grass whose starchy grains are used as food: wheat; rice; rye; oats; maize; buckwheat; millet | Unrelated: brown hyena: of southern Africa
Broader: cereal: grass whose starchy grains are used as food: wheat; rice; rye; oats; maize; buckwheat; millet | Unrelated: fresh start: an opportunity to start over without prejudice
Broader: cereal: grass whose starchy grains are used as food: wheat; rice; rye; oats; maize; buckwheat; millet | Unrelated: stalk: a slender or elongated structure that supports a plant or fungus or a plant part or plant organ
Broader: cereal: grass whose starchy grains are used as food: wheat; rice; rye; oats; maize; buckwheat; millet | Unrelated: countermand: a contrary command cancelling or reversing a previous command
Broader: cereal: grass whose starchy grains are used as food: wheat; rice; rye; oats; maize; buckwheat; millet | Unrelated: puller: someone who applies force so as to cause motion toward herself or himself
Broader: cereal: grass whose starchy grains are used as food: wheat; rice; rye; oats; maize; buckwheat; millet | Unrelated: woad: any of several herbs of the genus Isatis