Lexic.us

Definition of Pectin

1. Noun. Any of various water-soluble colloidal carbohydrates that occur in ripe fruit and vegetables; used in making fruit jellies and jams.

Definition of Pectin

1. 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.

Definition of Pectin

1. Noun. (carbohydrates) A polysaccharide extracted from the cell walls of plants, especially of fruits; under acidic conditions it forms a gel. It is often used in processed foods, especially jellies and jams where it causes thickening (setting). ¹

¹ Source: wiktionary.com

Definition of Pectin

1. a carbohydrate derivative [n -S] : PECTIC [adj]

Medical Definition of Pectin

1. 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 lamella and primary wall. This entry appears with permission from the Dictionary of Cell and Molecular Biology (11 Mar 2008)

Lexicographical Neighbors of Pectin

Literary usage of Pectin

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

1. A Dictionary of Chemistry and the Allied Branches of Other Sciences by Henry Watts (1871)
"The following are the results of the analyses of pectin prepared in ... Mean of two analyses of pectin from pears at 115° ; it contained 8-5 per cent, ash, ..."

2. Laboratory Manual of Fruit and Vegetable Products by William Vere Cruess, Arthur William Christie (1922)
"Commercial powdered pectin and concentrated pectin solution. ... Test qualitatively for pectin content. If the juice is not rich in pectin, concentrate by ..."

3. School and Home Cooking by Carlotta Cherryholmes Greer (1920)
"Experiment 95: pectin in the Inner Portion of Orange or Lemon Peel. ... pectin is like starch in that it stiffens when cold; but like sugar, ..."

4. Elements of Chemistry: For the Use of Colleges, Academies, and Schools by Victor Regnault (1853)
"pectin is also obtained by boiling carrots and turnips with feebly acidulated water ; but the most simple process consists in extracting it from ripe fruits ..."

5. Elements of Chemistry by Victor Regnault, James Curtis Booth, William L. Faber (1865)
"pectin is also obtained by boiling carrots and turnips with feebly acidulated water; but the most simple process consists in extracting it from ripe fruits. ..."

6. Hand-book of Chemistry by Leopold Gmelin, Henry Watts (1862)
"The juice of carrots and mangold-wurzel brings about the same decomposition of pectin-solution, probably because it contains soluble ..."

7. Principles of Organic and Physiological Chemistry by Carl Löwig (1853)
"It is converted into the other pectin-substances by a ferment, ... The constitution of the other pectin-substances and their compounds with oxide of lead, ..."

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