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πέψις , εως, Ion. ιος, ἡ, (πέσσω)
A.softening, ripening, or changing by means of heat (Arist.Mete.379b18, GA775a17, Pr.907a18):
I. of fruit, “πέπανσίς ἐστιπ. τις” Id.Mete.380a11, cf. Thphr.HP1.12.2,5.1.3(pl.).
II. cooking of food, including both ἕψησις and ὄπτησις (cooking by water or by dry heat), Arist.Mete.380b13, 381a23; κλίβανος καιόμενος εἰς π. LXXHo.7.4.
b. largess of cooked food, IGRom.4.1637 (Philadelphia).
2. of wine, fermentation, Plu.2.656a.
III. Medic., digestion of food, “ὁμοία ἑψήσει” Arist.Mete.381b7, cf. PA650a4, al.; “τὰ τῆς π. ὄργανα” Gal.Nat.Fac.1.10; “π. καὶ ἀνάδοσις” Porph.Abst.1.45: pl., Agatharch.77.
2. ripening, 'concoction' of acrid humours, Hp.VM 18, cf. Plu.2.102a.
b. concoction, as a function of the animal organs, ἡ τοῦ σπέρματος π. Arist.GA719b2; ἡ διάκρισις π. ἐστί ib.775a17; of milk, ib.776b35.
Henry George Liddell. Robert Scott. A Greek-English Lexicon. revised and augmented throughout by. Sir Henry Stuart Jones. with the assistance of. Roderick McKenzie. Oxford. Clarendon Press. 1940.

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