| chine [chīn] FOOD ENGINEERING A part of an animal carcass backbone, with parts adjoining it, cut for cooking. NAVAL ARCHITECTURE 1. A part of a ship's waterway rising above the deck and hollowed out on the inboard edge to make a path for water. 2. That point where the sides and bottom meet on a flat- or V-bottomed boat. 3. A longitudinal member that lies along the bilge where the sides and bottom of the boat meet. |