dextrinn.

Brit.

/ˈdɛkstrɪn/, U.S.

/ˈdɛkstrən/

Forms: Also (less correctly) -ine.

Etymology: < French dextrine, < Latin dextra right-hand: see -in suffix¹. Named by Biot and Persoz in 1833, from the optical property mentioned below.1833 Biot & Persoz in Ann. de Chimie et de Physique [2] lii. 72 Nous la nommons dextrine, pour la designer par le caractère spécial que lui donne le sens et l'energie de son pouvoir rotatoire.

Chemistry.

A soluble gummy substance into which starch is converted when subjected to a high temperature, or to the action of dilute alkalis or acids, or of diastase. Called also British gum, and leiocome.It has the same chemical composition as starch, but is not coloured blue by iodine, and has the property of turning the plane of polarization 138·68° to the right; whence its name.

ΚΠ

1838 T. Thomson Chem. Org. Bodies 653 Amidin..caused a deviation of the rays to the right, about three times as great as common sugar—a deviation which is sensibly the same with that of his [M. Biot's] dextrine.

1838 Ann. Reg. 374 List of patents, For improvements in the manufacture of dextrine.

1861 R. Bentley Man. Bot. i. i. 22 If starch be exposed to heat for a prolonged period, it is converted into a soluble gummy substance, called dextrin or British gum.

1863–72 H. Watts Dict. Chem. II. 313 Dextrin is an uncrystallizable, solid, translucent substance having the aspect of gum arabic..It is employed..for the adhesive layer at the back of postage-stamps.

This entry has not yet been fully updated (first published 1895; most recently modified version published online March 2022).

单词	dextrin
释义	dextrinn. Brit. /ˈdɛkstrɪn/, U.S. /ˈdɛkstrən/ Forms: Also (less correctly) -ine. Etymology: < French dextrine, < Latin dextra right-hand: see -in suffix¹. Named by Biot and Persoz in 1833, from the optical property mentioned below.1833 Biot & Persoz in Ann. de Chimie et de Physique [2] lii. 72 Nous la nommons dextrine, pour la designer par le caractère spécial que lui donne le sens et l'energie de son pouvoir rotatoire. Chemistry. A soluble gummy substance into which starch is converted when subjected to a high temperature, or to the action of dilute alkalis or acids, or of diastase. Called also British gum, and leiocome.It has the same chemical composition as starch, but is not coloured blue by iodine, and has the property of turning the plane of polarization 138·68° to the right; whence its name. ΚΠ 1838 T. Thomson Chem. Org. Bodies 653 Amidin..caused a deviation of the rays to the right, about three times as great as common sugar—a deviation which is sensibly the same with that of his [M. Biot's] dextrine. 1838 Ann. Reg. 374 List of patents, For improvements in the manufacture of dextrine. 1861 R. Bentley Man. Bot. i. i. 22 If starch be exposed to heat for a prolonged period, it is converted into a soluble gummy substance, called dextrin or British gum. 1863–72 H. Watts Dict. Chem. II. 313 Dextrin is an uncrystallizable, solid, translucent substance having the aspect of gum arabic..It is employed..for the adhesive layer at the back of postage-stamps. This entry has not yet been fully updated (first published 1895; most recently modified version published online March 2022). < n.1838
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