Mal′as‐sim′i‐la″tion (?), n. [Mal- + assimilation.] (Physiol.) (a) Imperfect digestion of the several leading constituents of the food. (b) An imperfect elaboration by the tissues of the materials brought to them by the blood.
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Webster's Dictionary 1913
Webster's Revised Unabridged Dictionary, C. & G. Merriam Co., 1913.