Pronunciation: (mas'u-rāt"), [key]
—v., -at•ed, -at•ing.
1. to soften or separate into parts by steeping in a liquid.
2. to soften or decompose (food) by the action of a solvent.
3. to cause to grow thin.
1. to undergo maceration.
2. to become thin or emaciated; waste away.
Random House Unabridged Dictionary, Copyright © 1997, by Random House, Inc., on Infoplease.