\ɡlˈuːtən], \ɡlˈuːtən], \ɡ_l_ˈuː_t_ə_n]\
Definitions of GLUTEN
- 2010 - New Age Dictionary Database
- 1913 - Webster's Revised Unabridged Dictionary
- 2010 - Medical Dictionary Database
- 1919 - The Winston Simplified Dictionary
- 1920 - A practical medical dictionary.
- 1898 - Warner's pocket medical dictionary of today.
- 1899 - The american dictionary of the english language.
- 1894 - The Clarendon dictionary
- 1914 - Nuttall's Standard dictionary of the English language
- 1874 - Etymological and pronouncing dictionary of the English language
- 1920 - A dictionary of scientific terms.
- 1846 - Medical lexicon: a dictionary of medical science
- 1898 - American pocket medical dictionary
- 1871 - The Cabinet Dictionary of the English Language
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By Oddity Software
By Noah Webster.
By DataStellar Co., Ltd
By William Dodge Lewis, Edgar Arthur Singer
By Stedman, Thomas Lathrop
A tough elastic substance of a grayish color, which becomes brown and brittle by drying, found in the flour of wheat and other grain. It contributes much to the nutritive quality of flour, and gives tenacity to its paste. A similar substance is found in the juices of certain plants. Gluten consists of gliadine, vegetable fibrine, and caseine, with sometimes a fatty substance. "Gluten exhibits the same percentage composition as the albuminoids; it is not, however, a simple proximate principle, but may be separated into two distinct substances, one soluble and the other insoluble in alcohol; and, according to Ritthausen, the portion soluble in alcohol may be further resolved into two substances, one called mucin or vegetable casein, the other glutin, gliadin, or vegetable gelatin; the portion insoluble in alcohol is called vegetable fibrin"-Watts, Dict, of Chem.
By Daniel Lyons
By William Hand Browne, Samuel Stehman Haldeman
By Nuttall, P.Austin.
By Stormonth, James, Phelp, P. H.
By Henderson, I. F.; Henderson, W. D.
Glue,paste. An immediate principle of vegetables. It is soft, of a grayish white, viscid consistence, and very elastic. Exposed to the air, it becomes hard, brown, and fragile; and, in moist air, putrefies. Water and alcohol do not dissolve it. It is soluble in vegetable, and in weak mineral, acids, at a high temperature. The farinae, in which it is found, are those preferred for the preparation of bread; on account of the property it has of making the paste rise. It is a compound of protein, and hence has been ranged amongst the "proteinaceous alimentary principles" by Dr. Pereira. By washing wheaten dough with a stream of water, the gum, sugar, starch and vegetable albumen are removed: the ductile, tenacious, elastic, gray mass left is the gluten, common gluten, Beccaria's gluten. Pure gluten is the soluble portion on boiling common gluten in alcohol. Granulated gluten, Gluten granule, is a paste made by adding wheat gluten to ordinary wheat. It is said to form an agreeable and nutritious aliment.
By Robley Dunglison
By Willam Alexander Newman Dorland
Word of the day
Sexual Arousal Disorders
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