\ɡˈʌmi], \ɡˈʌmi], \ɡ_ˈʌ_m_i]\
Sort: Oldest first
An immediate principle of vegetables. It is a solid, uncrystallizable, inodorous substance, of a mawkish taste, unchangeable in the air, insoluble in alcohol, but soluble in water, with which it forms a mucilage. It is obtained from various species of mimosa and prunus; and consequently there are many varieties of gum. They are used in medicines as demulcents, emollients, and relaxants, particularly in catarrh, intestinal irritations, &c.; and in Pharmacy, they are employed in the formation of emulsions, pills, &c.
By Robley Dunglison
[Latin] See Gum. G. acaciae (Acaciae g., G. arabicum, G. mimosae), gum arabic. G. ammoniacum, ammoniac. G. elasticum, caoutchouc. G. euphorbium, euphorbium. G. galbani, galbanum. G. gambogiae (G. guttae, G. gutti), gamboge. G. kino, kino. G. myrrha, myrrh. G. plasticum, gutta-percha. G. resina, gum-resin. G. tragacantha, tragacanth.
By Alexander Duane