Lexic.us

Definition of Pectose

1. n. An amorphous carbohydrate found in the vegetable kingdom, esp. in unripe fruits. It is associated with cellulose, and is converted into substances of the pectin group.

Definition of Pectose

1. Noun. (biochemistry) An amorphous carbohydrate found especially in unripe fruits. It is associated with cellulose, and is converted into substances of the pectin group. ¹

¹ Source: wiktionary.com

Definition of Pectose

1. a pectin-yielding substance [n -S]

Medical Definition of Pectose

1. An amorphous carbohydrate found in the vegetable kingdom, especially. In unripe fruits. It is associated with cellulose, and is converted into substances of the pectin group. Origin: Pectic + cellulose. Source: Websters Dictionary (01 Mar 1998)

Lexicographical Neighbors of Pectose

Literary usage of Pectose

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

1. Principles of Organic and Physiological Chemistry by Carl Löwig (1853)
"The constitution of pectose is unknown, because it cannot be separated from cellulose, ... Probably pectose has a still higher constitution than pectin. ..."

2. Timber: A Comprehensive Study of Wood in All Its Aspects, Commercial and by Paul Charpentier, Joseph Kennell, tr (1902)
"pectose must not be confused with the substance which constitutes the vegetable cells; boiling for a few seconds is sufficient to change into pectine all ..."

3. Elements of Chemistry by Victor Regnault, James Curtis Booth, William L. Faber (1865)
"pectose, which is chiefly found in the pulp of unripe fruits and certain roots, such as carrots and turnips, is intimately mixed with the cellulose which ..."

4. A Dictionary of Chemistry and the Allied Branches of Other Sciences by Henry Watts (1863)
"Payen gives for the average composition of the root, 83'6 per cent, water, 10-5 sugar, 0'8 cellular substance and pectose, l'a nitrogenous matter (albumin, ..."

5. A Practical Treatise on the Manufacture of Vinegar: With Special by William Theodore Brannt (1914)
"The changes pectose undergoes by the influence of heat, by the action a ... Fruits contain pectose and acids, and alkalies and bases are conducted to them ..."

6. Elements of Agricultural Chemistry and Geology by James Finlay Weir Johnston (1883)
"... but they may all be included in three main groups or classes—nitrogenous, non-nitrogenous (including the saccharine and pectose groups), and fatty. ..."

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