English definition of Dextrin

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Definition of dextrin

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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 Ery

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Levulin :: 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..

Achroodextrin :: Achroodextrin (n.) Dextrin not colorable by iodine. See Dextrin.

Gommelin :: Gommelin (n.) See Dextrin.

Erythrodextrin :: Erythrodextrin (n.) A dextrin which gives a red color with iodine. See Dextrin.

Sinistrin :: Sinistrin (n.) A mucilaginous carbohydrate, resembling achroodextrin, extracted from squill as a colorless amorphous substance; -- so called because it is levorotatory..

Amylolytic :: Amylolytic (a.) Effecting the conversion of starch into soluble dextrin and sugar; as, an amylolytic ferment..

Dextrin :: 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 Ery

Cerealin :: Cerealin (n.) A nitrogenous substance closely resembling diastase, obtained from bran, and possessing the power of converting starch into dextrin, sugar, and lactic acid..

Granulose :: 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 :: Diastase (n.) A soluble, nitrogenous ferment, capable of converting starch and dextrin into sugar..

Glucose :: Glucose (n.) The trade name of a sirup, obtained as an uncrystallizable reside in the manufacture 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..

Triticin :: Triticin (n.) A carbohydrate isomeric with dextrin, obtained from quitch grass (Agropyrum, formerly Triticum, repens) as a white amorphous substance..

Amylose :: Amylose (n.) One of the starch group (C6H10O5)n of the carbohydrates; as, starch, arabin, dextrin, cellulose, etc..