| slovo | definícia |
Gommelin
(gcide) | Gommelin \Gom"me*lin\, n. [F. gommeline, from gomme gum.]
(Chem.)
See Dextrin.
[1913 Webster] |
gommelin
(gcide) | Dextrin \Dex"trin\, n. [Cf. F. dextrine, G. dextrin. See
Dexter.] (Chem.)
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.
[1913 Webster] |
| | podobné slovo | definícia |
Gommelin
(gcide) | Gommelin \Gom"me*lin\, n. [F. gommeline, from gomme gum.]
(Chem.)
See Dextrin.
[1913 Webster]Dextrin \Dex"trin\, n. [Cf. F. dextrine, G. dextrin. See
Dexter.] (Chem.)
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.
[1913 Webster] |
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