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- List of reference tables (55289 bytes)
126: *[[wiktionary:Wiktionary Appendix:Colours|Wiktionary: List of colors]]
433: *[[List of foods named after people]]
612: **[[wiktionary:Wiktionary:By language|Definitions by language]] - Lists of people (6244 bytes)
15: ** List of [[Wiktionary:Wiktionary_Appendix:First_names|given name derivations]]
27: ** [[List of foods named after people]] - Allergy (18658 bytes)
4: ...llergens such as [[dust]], [[pollen]], or certain foods. For a long time all [[hypersensitivities]] were ...
16: ...on suffer from hayfever symptoms in response to [[wiktionary:airborne|airborne]] [[pollen]]. [[Asthma]]tics ar...
114: * Foods ([[food allergy]]) - Fungus (12992 bytes)
21: ...quences. Many fungi are used in the production of foods such as breads, alcohol, and certain cheeses.
68: * [[Epithelial]] [[wiktionary:turnover|turnover]] - Guinea pig (19730 bytes)
31: ...' (Guinean piglet), in Sweden they are called ''[[Wiktionary:marsvin|marsvin]]'' (a combination of the Latin w...
33: ...a common species is ''Cavia porcellus,'' with ''[[Wiktionary:porcellus|porcellus]]'' being [[Latin]] for "litt...
89: ...esh food and more information about feeding fresh foods can be found at http://www.guinealynx.info/nutrit...
93: Alfalfa, like other foods rich in calcium (such as spinach) should only be ... - Guinea Pigs (18488 bytes)
31: ...' (Guinean piglet), in Sweden they are called ''[[Wiktionary:marsvin|marsvin]]'' (a combination of the Latin w...
33: ...a common species is ''Cavia porcellus,'' with ''[[Wiktionary:porcellus|porcellus]]'' being [[Latin]] for "litt...
89: ...esh food and more information about feeding fresh foods can be found at http://www.guinealynx.info/nutrit...
93: Alfalfa, like other foods rich in calcium (such as spinach) should only be ... - Sea Urchins (11174 bytes)
51: ... that the spines are truly venomous (unlike the [[Wiktionary:pedicellaria|pedicellaria]]e between the spines, ...
53: Sea urchin is one of the favorite foods of [[sea otter]]s. Recently the population of sea...
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