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Definition of Dextrin
1. Noun. Any of various polysaccharides obtained by hydrolysis of starch; a tasteless and odorless gummy substance that is used as a thickening agent and in adhesives and in dietary supplements.
Definition of Dextrin
1. 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 Achroödextrin, and Erythrodextrin.
Definition of Dextrin
1. Noun. (carbohydrates) Any of a range of polymers of glucose, intermediate in complexity between maltose and starch, produced by the enzymatic hydrolysis of starch; used commercially as adhesives ¹
¹ Source: wiktionary.com
Definition of Dextrin
1. a substance used as an adhesive [n -S]
Medical Definition of Dextrin
1.
Lexicographical Neighbors of Dextrin
Literary usage of Dextrin
Below you will find example usage of this term as found in modern and/or classical literature:
1. A Dictionary of Chemistry and the Allied Branches of Other Sciences by Henry Watts (1870)
"dextrin is not coloured blue by iodine.— 2. By boiling with dilute acids and with
... When a solution of dextrin is mixed with a small quantity of caustic ..."
2. An Introduction to the Chemistry of Plant Products by Paul Haas, Thomas George Hill (1917)
"Erythro-dextrin.—This is a solid which dissolves readily in water, has a rotatory
power of «D = + 196°, and with iodine produces a red-brown colour. ..."
3. American Druggist (1888)
"Yellow dextrin usually contains also a peculiar dark- brown substance, probably
saccharine, to which the specific dextrin odor is due. ..."
4. A Handbook of Sugar Analysis: A Practical and Descriptive Treatise for Use by Charles Albert Browne (1912)
"The dextrin molecule is regarded by many chemists as varying in character and
... The theories concerning the formation of dextrin from starch are discussed ..."
5. Fownes' Manual of Chemistry, Theoretical and Practical by George Fownes (1878)
"dextrin itself has exactly the same composition as the original starch. It was
formerly supposed that, in the action of acids [or of diastase] upon starch, ..."
6. First Outlines of a Dictionary of Solubilities of Chemical Substances by Frank Humphreys Storer (1864)
"When 10 pts. of dextrin (instead of 1 pt., as above) were taken, to 1000 pts.
of the alcohol, and the mixture kept hot for some time ..."
7. Food Inspection and Analysis: For the Use of Public Analysts, Health by Albert Ernest Leach (1920)
"When gelatinized starch is subjected to treatment with malt extract at 55° to
60° C., it is converted into dextrin and maltose as follows: Starch dextrin ..."
8. Elements of Chemistry: For the Use of Colleges, Academies, and Schools by Victor Regnault (1853)
"dextrin is very soluble in water, and dissolves also in dilute alcohol, but is
insoluble in absolute alcohol. As it dissolves but sparingly in concentrated ..."
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