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Webster’s Dictionary (1828)



16 words match “DEXTRIN”

DEXTRIN n.
to the right; -- called also British gum, Alsace gum, gommelin, leiocome, etc. See Achroödextrin, and Erythrodextrin.
ACHROODEXTRIN; ACHROOEDEXTRIN n.
Dextrin not colorable by iodine. See Dextrin.
ERYTHRODEXTRIN n.
A dextrin which gives a red color with iodine. See Dextrin.
AMYLOLYSIS n.
The conversion of starch into soluble products, as dextrins and sugar, esp. by the action of enzymes. -- Am`y*lo*lyt"ic (#), a.
AMYLOLYTIC a.
Effecting the conversion of starch into soluble dextrin and sugar; as, an amylolytic ferment. Foster.
AMYLOSE n.
One of the starch group (C6H10O5)n of the carbohydrates; as, starch, arabin, dextrin, cellulose, etc.
BRITISH a.
ing dry starch at a temperature of about 600° Fahr. It corresponds, in its properties, to dextrin, and is used, in solution, as a substitute for gum in stiffering goods. -- British lion, the national emblem of Great Britain. -- British seas, the four seas which surround Great Britain.
CEREALIN n.
sembling diastase, obtained from bran, and possessing the power of converting starch into dextrin, sugar, and lactic acid. Watts.
DIASTASE n.
A soluble, nitrogenous ferment, capable of converting starch and dextrin into sugar.
GLUCOSE n.
of glucose proper, and containing, in addition to some dextrose or glucose, also maltose, dextrin, etc. It is used as a cheap adulterant of sirups, beers, etc.
GOMMELIN n.
See Dextrin.
GRANULOSE n.
ework of cellulose. Unlike cellulose, it is colored blue by iodine, and is converted into dextrin and sugar by boiling acids and amylolytic ferments.
HYDROLYTIC a.
ptyalin of saliva, and boiling dilute sulphuric acid all convert starch by hydration into dextrin and sugar. Nearly all of the digestive ferments are hydrolytic in their action.
LEVULIN n.
A substance resembling dextrin, obtained from the bulbs of the dahlia, the artichoke, and other sources, as a colorless, spongy, amorphous material. It is so called because by decomposition it yields levulose. [Written also lævulin.]
SINISTRIN n.
A mucilaginous carbohydrate, resembling achroödextrin, extracted from squill as a colorless amorphous substance; -- so called because it is levorotatory.
TRITICIN n.
A carbohydrate isomeric with dextrin, obtained from quitch grass (Agropyrum, formerly Triticum, repens) as a white amorphous substance.