Definition of Pectised

1. pectise [v] - See also: pectise



Pectised Pictures

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Lexicographical Neighbors of Pectised

pectines
pectinesterase
pectinesterases
pectinibranch
pectinibranchiata
pectinibranchiate
pectinibranchs
pectinic acids
pectiniform
pectinous
pectins
pectise
pectised (current term)
pectises
pectising
pectization
pectize
pectized
pectizes
pectizing
pectolite
pectolites
pectolyase
pectoral
pectoral and abdominal anterior cutaneous branch of intercostal nerves
pectoral arch
pectoral branch of thoracoacromial artery

Literary usage of Pectised

Below you will find example usage of this term as found in modern and/or classical literature:

1. The Journal of the Society of Chemical Industry by Society of Chemical Industry (1884)
"This drying converts the film of pectised cellulose coating each filament and fibre into au insoluble solid varnish which cements the whole together, ..."

2. The Chemistry of India Rubber: Including the Outlines of a Theory on by Carl Otto Weber (1903)
"... chromic hydrate, and some of the albuminoid bodies are pectised by heat. ... is not pectised even at temperatures considerably above its coagulation ..."

3. Workshop Receipts by Ernest Spon, Robert Haldane, Charles George Warnford Lock (1889)
"The pectised cellulose then contains both zinc and copper, indicating apparently that a zinc cellulose compound has also been formed. ..."

4. The Chemistry of India Rubber: Including the Outlines of a Theory on by Carl Otto Weber (1902)
"Indeed, even the solid colloids are pectised, rendered permanently insoluble, ... It consists in the fact that while colloidal solutions can be pectised—ie, ..."

5. Report of the Annual Meeting (1901)
"The authors regard these semi-crystalline bodies as intermediate forms betweeen the gelatinous colloids, whether pectised or not, and the ordinary ..."

6. Hand-book of Chemistry by Leopold Gmelin, Henry Watts (1862)
"... has considerable stability, but is readily pectised (coagulated) by salts, with separation of a basic ..."

7. Elements of Medical Chemistry by Benjamin Howard Rand (1871)
"It has then an acrid taste, and reddens vegetable blues; it speedily assumes the insoluble or pectised condition. It may be precipitated from an alkaline ..."

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