Ser"ry (?), v. t. [imp. & p. p. Serried (?); p. pr. & vb. n. Serrying.]
[F. serrer, LL. serrare, serare, from L. sera a bar, bolt; akin to
serere to join or bind together. See Serries.] To crowd; to press
together. [Now perhaps only in the form serried, p. p. or a.]
||Ser`tu*la"ri*a (?), n. [NL., dim. fr. L. serta a garland.] (Zoöl.) A
||genus of delicate branching hydroids having small sessile hydrothecæ
||along the sides of the branches.
Ser`tu*la"ri*an (?), n. (Zoöl.) Any species of Sertularia, or of
Sertularidæ, a family of hydroids having branched chitinous stems and
simple sessile hydrothecæ. Also used adjectively.
Se"rum (s"rm), n. [L., akin to Gr. &?;&?;&?;, Skr. sra curd.]
(Physiol.) (a) The watery portion of certain animal fluids, as blood,
milk, etc. (b) A thin watery fluid, containing more or less albumin,
secreted by the serous membranes of the body, such as the pericardium
and peritoneum.
Blood serum, the pale yellowish fluid which exudes from the clot formed
in the coagulation of the blood; the liquid portion of the blood, after
removal of the blood corpuscles and the fibrin. -- Muscle serum, the
thin watery fluid which separates from the muscles after coagulation of
the muscle plasma; the watery portion of the plasma. See Muscle plasma,
under Plasma. -- Serum albumin (Physiol. Chem.), an albuminous body,
closely related to egg albumin, present in nearly all serous fluids;
esp., the albumin of blood serum. -- Serum globulin (Physiol. Chem.),
paraglobulin. -- Serum of milk (Physiol. Chem.), the whey, or fluid
portion of milk, remaining after removal of the casein and fat.
Serv"a*ble (?), a. [See Serve.] 1. Capable of being served.