Definitions
from The Century Dictionary.
- noun In chem., a substance which has not yet been prepared in a pure state, but is believed to be contained in the pulp of fleshy fruit in the unripe state, also in fleshy roots and other vegetable organs.
from the GNU version of the Collaborative International Dictionary of English.
- noun (Chem.) 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.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun biochemistry An
amorphous carbohydrate found especially inunripe fruits . It is associated withcellulose , and is converted into substances of thepectin group.
Etymologies
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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The Carbohydrates comprise starch, sugar, gum, mucilage, pectose, glycogen, &c.; cellulose and woody fibre are carbohydrates, but are little capable of digestion.
The Chemistry of Food and Nutrition A. W. Duncan
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What change does heat bring about in the pectose substances of fruits?
Human Foods and Their Nutritive Value Harry Snyder
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-- Food materials frequently contain compounds which do not naturally fall into the five groups mentioned, -- carbohydrates, pectose substances, fats, organic acids, and essential oils.
Human Foods and Their Nutritive Value Harry Snyder
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For purposes of study, they are divided into subdivisions, as carbohydrates, pectose substances or jellies, fats, organic acids, essential oils, and mixed compounds.
Human Foods and Their Nutritive Value Harry Snyder
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The Professor, therefore, proceeded to carefully investigate the nature of these various substances, and in the result he found that the vasculose and pectose were soluble in an alkali under certain conditions, and that the cellulose was insoluble.
Scientific American Supplement, No. 417, December 29, 1883 Various
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He therefore dissolves out the cutose, vasculose, and pectose by a very simple process, obtaining the fiber clean, and free from all extraneous adherent matter, ready for the spinner.
Scientific American Supplement, No. 417, December 29, 1883 Various
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The garden fruit contains less sugar than cherries, but a large amount of gelatinising pectose.
Herbal Simples Approved for Modern Uses of Cure William Thomas Fernie
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According to Fremy, the hardness of green fruits is due to the presence of pectose; which is also found in the cellular tissue of turnips, carrots, and various other roots.
The Stock-Feeder's Manual the chemistry of food in relation to the breeding and feeding of live stock Charles Alexander Cameron 1875
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