ETYM Old Eng. juse, French jus broth, gravy, juice, Latin jus; akin to Skr. yűsha.
1. Any of several liquids of the body; SYN. succus.
2. The liquid part that can be extracted from fruits and vegetables.

ETYM AS. saep; akin to Old High Germ. saf, German saft, Icel. safi; of uncertain origin; possibly akin to Latin sapere to taste, to be wise, sapa must or new wine boiled thick. Related to Sapid, Sapient.
A watery solution of sugars, salts, and minerals that circulates through the vascular system of a plant.
The fluids that circulate through vascular plants, especially woody ones. Sap carries water and food to plant tissues. Sap contains alkaloids, protein, and starch; it can be milky (as in rubber trees), resinous (as in pines), or syrupy (as in maples). + prikaži više