pectosen.

Brit.

/ˈpɛktəʊz/,

/ˈpɛktəʊs/, U.S.

/ˈpɛkˌtoʊz/,

/ˈpɛkˌtoʊs/

Origin: A borrowing from French. Etymon: French pectose.

Etymology: < French pectose (E. Frémy 1847, in Comptes rendus de l'Acad. des Sci. 24 1046) < pect- (in e.g. pectine pectin n.) + -ose -ose suffix². N.E.D. (1904) gives only the pronunciation (pe·ktō^us) /ˈpɛktəʊs/.

Originally Biochemistry.

= protopectin n.Now chiefly in non-technical use.

ΘΚΠ

the world > matter > chemistry > organic chemistry > carbohydrates > sugars > polysaccharides > [noun] > cellulose > related substance

pectose1851

protopectin1908

1851 E. Ronalds & T. Richardson tr. F. Knapp Chem. Technol. III. 163 Fremy's recent researches ‘On the ripening of fruits, and the gelatinous principles of vegetables’, appear to show that both pectin, and a substance, insoluble in water, which he calls pectose, are ready formed in the juices of fruits and roots, and that the weakest acid is capable of transforming this latter into pectin.

1869 Sci. Amer. 27 Feb. 138/3 Pectose..is the proximate principle which becomes jelly when the juices of fruits are boiled.

1949 Amer. Naturalist 83 34 They are separated by a common cellular end wall consisting of a central layer of pectose having a cellulose layer on each side of it.

1999 Oxf. Compan. Food 592/3 Neither pectose nor pectic acid has the setting power of pectin itself; hence the well-known difficulty of making jam or jelly with fruit that is overripe or markedly underripe.

This entry has been updated (OED Third Edition, September 2005; most recently modified version published online March 2022).

单词	pectose
释义	pectosen. Brit. /ˈpɛktəʊz/, /ˈpɛktəʊs/, U.S. /ˈpɛkˌtoʊz/, /ˈpɛkˌtoʊs/ Origin: A borrowing from French. Etymon: French pectose. Etymology: < French pectose (E. Frémy 1847, in Comptes rendus de l'Acad. des Sci. 24 1046) < pect- (in e.g. pectine pectin n.) + -ose -ose suffix². N.E.D. (1904) gives only the pronunciation (pe·ktō^us) /ˈpɛktəʊs/. Originally Biochemistry. = protopectin n.Now chiefly in non-technical use. ΘΚΠ the world > matter > chemistry > organic chemistry > carbohydrates > sugars > polysaccharides > [noun] > cellulose > related substance pectose1851 protopectin1908 1851 E. Ronalds & T. Richardson tr. F. Knapp Chem. Technol. III. 163 Fremy's recent researches ‘On the ripening of fruits, and the gelatinous principles of vegetables’, appear to show that both pectin, and a substance, insoluble in water, which he calls pectose, are ready formed in the juices of fruits and roots, and that the weakest acid is capable of transforming this latter into pectin. 1869 Sci. Amer. 27 Feb. 138/3 Pectose..is the proximate principle which becomes jelly when the juices of fruits are boiled. 1949 Amer. Naturalist 83 34 They are separated by a common cellular end wall consisting of a central layer of pectose having a cellulose layer on each side of it. 1999 Oxf. Compan. Food 592/3 Neither pectose nor pectic acid has the setting power of pectin itself; hence the well-known difficulty of making jam or jelly with fruit that is overripe or markedly underripe. This entry has been updated (OED Third Edition, September 2005; most recently modified version published online March 2022). < n.1851
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