\dˈɛkstɹɪn], \dˈɛkstɹɪn], \d_ˈɛ_k_s_t_ɹ_ɪ_n]\
Sort: Oldest first
By William Dodge Lewis, Edgar Arthur Singer
By Henderson, I. F.; Henderson, W. D.
Dextrine, Dextrinum. Dexterina, British gum, Artificial gum, from dexter, 'right-handed.' So called, from its refracting the rays, in the polarization of light, more to the right band than any substance known. A substance obtained by the continued action of diluted sulphuric acid upon starch at the boiling point. It is used in the treatment of fractures, by the 'immovable apparatus.' The bandages are soaked in a solution, in water, of the dextrine -previously moistened thoroughly with tincture of camphor, to prevent it from leaking when the water is added. The solution should be of the consistence of molasses.
By Robley Dunglison
By Willam Alexander Newman Dorland
Syn.: starch gum, British gum. A compound carbohydrate, or mixture of compound carbohydrates, obtained from starch by the action of dilute acids, of diastase, and also by a dry heat of 200 G, according to some authors. It is an uncrystallizable, insipid, odorless, yellowish white, brittle substance, soluble in water and in dilute alcohol, and precipitated as a hydrate from its solutions by strong alcohol. It is not colored blue by iodin, nor does it ferment by contact with yeast, nor reduce Fehling's solution. By boiling with dilute acids it is transformed into dextrose . There are several varieties of it into which starch is converted by the action of acids and of ferments. In pathology, it is used in culture media for differentiating the intestinal bacteria. [Lat.]
By Smith Ely Jelliffe
Word of the day
- genus of Central and South American crested partridges resembling quails; sometimes placed in a distinct subfamily or isolated family