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ce·re·al  (sîr-l)
a. A grass such as wheat, oats, or corn, the starchy grains of which are used as food.
b. The grain of such a grass.
2. Any of several other plants or their edible seed or fruit, such as buckwheat or grain amaranth.
3. A food prepared from any of these plants, especially a breakfast food made from commercially processed grain.
Consisting of or relating to grain or to a plant producing grain.

[From Latin cerelis, of grain, from Cers, Ceres; see ker-2 in Indo-European roots.]

cereal [ˈsɪərɪəl]
1. (Life Sciences & Allied Applications / Plants) any grass that produces an edible grain, such as oat, rye, wheat, rice, maize, sorghum, and millet
2. (Life Sciences & Allied Applications / Plants) the grain produced by such a plant
3. (Cookery) any food made from this grain, esp breakfast food
4. (Life Sciences & Allied Applications / Plants) (modifier) of or relating to any of these plants or their products cereal farming
[from Latin cereālis concerning agriculture, of Ceres1]

cereal  (sîr-l)
A grass, such as corn, rice, sorghum, or wheat, whose starchy grains are used as food. Cereals are annual plants, and cereal crops must be reseeded for each growing season. Cereal grasses were domesticated during the Neolithic Period and formed the basis of early agriculture.

cereal  /sril/  n.adj. [C;U] grain, like wheat and oats, or food made of it: Many people in the USA eat <n.> cereal for breakfast, esp. cold cereal. See: scrambled egg, USAGE NOTE. cereal

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