Definition of Dextrine
1. dextrin [n -S] - See also: dextrin
Lexicographical Neighbors of Dextrine
Literary usage of Dextrine
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Dublin Journal of Medical Science (1887)
"Believing that one of the principal reasons for this great difference was that in Soluble Food the starch of the wheat is in the form of dextrine and ..."
2. The Chemical News and Journal of Industrial ScienceChemistry (1898)
"Under the name of leuco- dextrine, the author means a mixture of bodies ... With concentrated alcohol one obtains malto-dextrine in the form of a syrup. ..."
3. Industrial Organic Chemistry: Adapted for the Use of Manufacturers, Chemists by Samuel Philip Sadtler (1912)
"MANUFACTURE OP Dextrine.—This may be effected by acting upon starch with heat alone, by the action of dilute acids and heat, or by the action of diastase. ..."
4. Manual of Chemical Technology by Johannes Rudolf Wagner, Ferdinand Fischer (1904)
"Preparing dextrine by means of gentle heat is an easy operation. ... The starch changes into dextrine in an hour or an hour anil a half at the most ; it is ..."
5. A Handbook of Chemical Technology by Johannes Rudolf Wagner (1872)
"Dextrine derives its name from dexter, the right, from the action of ... Dextrine in grape sugar is converted into dextrose by the action of dilute acids. ..."
6. The Cultivator by New York State Agricultural Society (1850)
"Dextrine and gum should not be confounded with each other. ... Dextrine belongs to the class of bodies which are susceptible of nourishing the animal body. ..."
7. A Dictionary of Arts, Manufactures, and Mines by Andrew Ure (1858)
"Dextrine is a matter of a gummy appearance into which the interior substance ... ( Dextrine ie much employed by the French pastrycooks and confectioners: it ..."
8. Botanical Microtechnique: A Hand-book of Methods for the Preparation by A[lbrecht] Zimmermann (1893)
"Dextrine, C,,H,,O,,. 125. Dextrine is the name given to the transition product between starch and maltose. It is distinguished from the latter by being ..."