Look up: PECTIN

1. 
   Pectin
   A methylated polymer of galacturonic acid found in the middle lamella and the primary cell wall.
   Found on http://www.pestmanagement.co.uk/lib/glos
   
   
2. 
   pectin
   [n] - any of various water-soluble colloidal carbohydrates that occur in ripe fruit and vegetables
   Found on http://www.webdictionary.co.uk/definitio
   
   
3. 
   Pectin
   Substance found in most fruit and some vegetables which is required for setting jams and jellies.
   Found on http://www.greatbritishkitchen.co.uk/gl_
   
   
4. 
   PECTIN
   a heterogenous mixture of polygalacturonic acid chains of various lengths which are partially methyl esterified.They are mucilaginous in character and are formed during the over-ripening of grapes Category: agriculture, fisheries, forestry - food processing industries
   Found on http://www.mijnwoordenboek.nl/definition
   
   
5. 
   pectin
   Class of plant cell wall polysaccharide, soluble in hot aqueous solutions of chelating agents or in hot dilute acid. Includes polysaccharides rich in galacturonic acid, rhamnose, arabinose and galactose, eg. the polygalacturonans, rhamnogalacturonans, and some arabinans, galactans and arabinogalactans. Prominent in the middle-lamella and primary cell wall.
   Found on
   
   
6. 
   Pectin
   Pec'tin noun [ Greek ... curdled, congealed, from ... to make fast or stiff: confer French pectine .] (Chemistry) One of a series of carbohydrates, commonly called vegetable jelly , found very widely distributed in the vegetable kingdom, especially in ripe fleshy fruits, as apples, cranberries, etc. It is extracted as variously colored, translucent substances, which are soluble in ...
   Found on http://www.encyclo.co.uk/webster/P/39
   
   
7. 
   pectin
   <protein> Class of plant cell wall polysaccharide, soluble in hot aqueous solutions of chelating agents or in hot dilute acid. Includes polysaccharides rich in galacturonic acid, rhamnose, arabinose and galactose, for example the polygalacturonans, rhamnogalacturonans and some arabinans, galactans and arabinogalactans. Prominent in the middle ...
   Found on http://www.mondofacto.com/facts/dictiona
   
   
8. 
   pectin
   noun any of various water-soluble colloidal carbohydrates that occur in ripe fruit and vegetables; used in making fruit jellies and jams
   Found on http://wordnet.princeton.edu/perl/webwn?
   
   
9. 
   Pectin
   `Pectin`, a white to light brown powder, is a heteropolysaccharide derived from the cell wall of higher terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is mainly used in food as a gelling agent in jams and jellies. Today it is also used in fillings, sweets, as a stabiliser in fruit juices and milk drinks and as a source of dietary fiber in foods.
   Found on http://en.wikipedia.org/wiki/Pectin
   
   
10. 
    pectin
    (pek´tin) a one-sugar polymer of sugar acids of fruit that forms gels with sugar at the proper pH. A purified form from the rind of citrus fruits or from apple pomace is used in treatment of diarrhea and as a suspending agent in pharmaceutical preparations.
    Found on http://www.mercksource.com/pp/us/cns/cns
    
    
11. 
    Pectin
    • (n.) One of a series of carbohydrates, commonly called vegetable jelly, found very widely distributed in the vegetable kingdom, especially in ripe fleshy fruits, as apples, cranberries, etc. It is extracted as variously colored, translucent substances, which are soluble in hot water but become viscous on cooling.Pectin: words in the definiti...
    Found on http://thinkexist.com/dictionary/meaning
    
    
12. 
    pectin
    any of a group of water-soluble carbohydrate substances that are found in the cell walls and intercellular tissues of certain plants. In the fruits ... [7 related articles]
    Found on http://www.britannica.com/eb/a-z/p/34
    
    
13. 
    pectin
    A polysaccharide that is the major binding component of the cell walls of plants and fruits. It consists of a long chain of pectic acid and pectinic acid molecules. When mixed with sufficient sugar, pectin forms a firm gel and is therefore much used as a thickening agent in the food industry. It is ...
    Found on http://www.daviddarling.info/encyclopedi
    
    
14. 
    pectin
    pectin, any of a group of white, amorphous, complex carbohydrates that occur in ripe fruits and certain vegetables. Fruits rich in pectin are the peach, apple, currant, and plum. Protopectin, present in unripe fruits, is converted to pectin as the fruit ripens. Pectin forms a colloidal solution in w...
    Found on http://www.infoplease.com/ce6/sci/A08380