Search:dextrin -> DEXTRIN
dextrin
d e x t r i n hex:#100;#101;#120;#116;#114;#105;#110;
The Salt of the World?
- Dextrin - n. - A translucent, gummy, amorphous substance, nearly tasteless and odorless, used as a substitute for gum, for sizing, etc., and obtained from starch by the action of heat, acids, or diastase. It is of somewhat variable composition, containing several carbohydrates which change easily to their respective varieties of sugar. It is so named from its rotating the plane of polarization to the right; -- called also British gum, Alsace gum, gommelin, leiocome, etc. See Achroodextrin, and Erythrodextrin.
- Granulose - n. - The main constituent of the starch grain or granule, in distinction from the framework of cellulose. Unlike cellulose, it is colored blue by iodine, and is converted into dextrin and sugar by boiling acids and amylolytic ferments.
- Diastase - n. - A soluble, nitrogenous ferment, capable of converting starch and dextrin into sugar.
- Erythrodextrin - n. - A dextrin which gives a red color with iodine. See Dextrin.