pectosicadj.

Brit.

/pɛkˈtɒsɪk/,

/pɛkˈtəʊzɪk/, U.S.

/pɛkˈtɑsɪk/,

/pɛkˈtoʊsɪk/,

/pɛkˈtoʊzɪk/

Origin: Formed within English, by derivation; modelled on a French lexical item. Etymons: pectose n., -ic suffix.

Etymology: < pectose n. + -ic suffix, after French pectosique (E. Frémy 1848, in Ann. de chim. et de physique 24 12). N.E.D. (1904) gives only the pronunciation as (pektǫ·sik) /pɛkˈtɒsɪk/.

Biochemistry. Now rare.

Relating to, containing, or derived from protopectin (pectose). pectosic acid n. = pectinic acid n. at pectinic adj.

ΚΠ

1852 T. F. Betton tr. V. Regnault Elements Chem. II. 483 Vegetable jellies are produced by the transformation of pectose or pectic acid under the influence of pectase, which transformation most frequently stops at pectosic acid; for jellies generally disappear when they are heated to 212°, because the pectosic acid is then dissolved.

1876 tr. P. Schützenberger On Fermentation ii. ii. 306 The transformation of the natural juices of fruits into jellies is a result of the metamorphosis of pectin..into the pectosic and pectic acids.

1909 L. H. Bailey Cycl. Amer. Agric. II. 164/1 The apple may be used to illustrate the general principle of jelly-making, since that contains a large proportion of the pectosic principle.

1912 W. Tibbles Foods ii. 54 Pectin is converted by an enzyme—pectase, normally present in plant juices—into pectic and pectosic acids.

1950 New Phytologist 49 307 The xylem fibres usually have thin pectosic septa (‘septate fibres’).

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

单词	pectosic
释义	pectosicadj. Brit. /pɛkˈtɒsɪk/, /pɛkˈtəʊzɪk/, U.S. /pɛkˈtɑsɪk/, /pɛkˈtoʊsɪk/, /pɛkˈtoʊzɪk/ Origin: Formed within English, by derivation; modelled on a French lexical item. Etymons: pectose n., -ic suffix. Etymology: < pectose n. + -ic suffix, after French pectosique (E. Frémy 1848, in Ann. de chim. et de physique 24 12). N.E.D. (1904) gives only the pronunciation as (pektǫ·sik) /pɛkˈtɒsɪk/. Biochemistry. Now rare. Relating to, containing, or derived from protopectin (pectose). pectosic acid n. = pectinic acid n. at pectinic adj. ΚΠ 1852 T. F. Betton tr. V. Regnault Elements Chem. II. 483 Vegetable jellies are produced by the transformation of pectose or pectic acid under the influence of pectase, which transformation most frequently stops at pectosic acid; for jellies generally disappear when they are heated to 212°, because the pectosic acid is then dissolved. 1876 tr. P. Schützenberger On Fermentation ii. ii. 306 The transformation of the natural juices of fruits into jellies is a result of the metamorphosis of pectin..into the pectosic and pectic acids. 1909 L. H. Bailey Cycl. Amer. Agric. II. 164/1 The apple may be used to illustrate the general principle of jelly-making, since that contains a large proportion of the pectosic principle. 1912 W. Tibbles Foods ii. 54 Pectin is converted by an enzyme—pectase, normally present in plant juices—into pectic and pectosic acids. 1950 New Phytologist 49 307 The xylem fibres usually have thin pectosic septa (‘septate fibres’). This entry has been updated (OED Third Edition, September 2005; most recently modified version published online March 2022). < adj.1852
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