Look up: dextrin

1. 
   Dextrin
   Dextrin is a sticky mixture of water-soluble products, an intermediate stage in the hydrolysis of starch into sugars. It was formerly marketed as an adhesive under the name of 'British Gum'.
   Found on http://www.encyclo.co.uk/nol.php
   
   
2. 
   dextrin
   from starch transformed with an acid or diastase Category: agriculture, fisheries, forestry - food processing industries • water-soluble adhesive or thickener prepared by the incomplete hyydrolysis of starch Category: The chemical industry
   Found on http://www.mijnwoordenboek.nl/definition
   
   
3. 
   Dextrin
   Dex'trin noun [ Confer French dextrine , German dextrin . See Dexter .] (Chemistry) 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 ...
   Found on http://www.encyclo.co.uk/webster/D/55
   
   
4. 
   dextrin
   <chemistry> 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 n ...
   Found on http://www.mondofacto.com/facts/dictiona
   
   
5. 
   dextrin
   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
   Found on http://wordnet.princeton.edu/perl/webwn?
   
   
6. 
   Dextrin
   `Dextrins` are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch. Dextrins are mixtures of linear α-(1,4)-linked D-glucose polymers. They have the same general formula as carbohydrates but are of shorter chain length. Industrial production is generally performed by acidic hydrolysis of potato starch. Dextrins are water soluble, white to slightly yellow solids which are optically active. Analytically, dextrins can...
   Found on http://en.wikipedia.org/wiki/Dextrin
   
   
7. 
   dextrin
   (dek´strin) any of a range of glucose polymers of varying sizes formed during the hydrolysis of starch.
   Found on http://www.mercksource.com/pp/us/cns/cns
   
   
8. 
   Dextrin
   • (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 ...
   Found on http://thinkexist.com/dictionary/meaning
   
   
9. 
   dextrin
   (from the article `cereal processing`) ...chain amylose but is unable to attack most of the branch chain amylopectin. If only -amylase is present, maltose is produced, together with a ... ...industrial and agricultural chemistry in 1835 at the Central School of Arts and Manufactures, Paris. Among his other contributions were studies of ...
   Found on http://www.britannica.com/eb/a-z/d/40
   
   
10. 
    dextrin
    A mixture of oligo(-1,4-d-glucose) molecules formed during the enzymic or acid hydrolysis of starch, amylopectin, or glycogen; on further hydrolysis they are converted into d-glucose. Dextrins are of much lower molecular weight than dextrans, hence are not suitable as plasma expanders; dextrin (usually white dextrin) is used in pharmaceutical prepa...
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11. 
    dextrin
    dextrin, any one of a number of carbohydrates having the same general formula as starch but a smaller and less complex molecule. They are polysaccharides and are produced as intermediate products in the hydrolysis of starch by heat, by acids, and by enzymes. Their nature and their chemical behavior ...
    Found on http://www.infoplease.com/ce6/sci/A08153