From The Collaborative International Dictionary of English v.0.48 [gcide]:
Chyle \Chyle\, noun [NL. chylus, Gr. ? juice, chyle, fr. ? to pour: cf. F. chyle; prob. akin to E. fuse to melt.] (Physiol.) A milky fluid containing the fatty matter of the food in a state of emulsion, or fine mechanical division; formed from chyme by the action of the intestinal juices. It is absorbed by the lacteals, and conveyed into the blood by the thoracic duct.
From WordNet (r) 3.0 (2006) [wn]:
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