pecticadj.

Brit.

/ˈpɛktɪk/, U.S.

/ˈpɛktɪk/

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

Etymology: < French pectique (H. Braconnot 1825, in Ann. de chim. et de physique 28 173) < Hellenistic Greek πηκτικός congealing, curdling < πηκτός congealed, curdled ( < stem πηγ- of πηγνύναι to make firm or solid ( < the same Indo-European base as classical Latin pangere : see page n.²) + Greek -τός , suffix forming adjectives from verbs) + -ικός -ic suffix. With sense 2a compare earlier pectinaceous adj., pectinous adj.

Chemistry and Biochemistry.

1. pectic acid n. any of a class of colloidal polymers of galacturonic acid formed by the hydrolysis of natural pectins; demethylated pectin.

ΘΚΠ

the world > matter > chemistry > organic chemistry > acids obtained from plants or trees > [noun] > from fruits and berries

malic acid1788

sorbic acid1815

pectic acid1825

cellulic acid1859

lauric acid1868

1825 Glasgow Mechanics' Mag. 1 Oct. 112/2 Pectic or coagulating acid.—This new acid has been discovered by M. H. Braconnot.

1863 D. G. Mitchell My Farm of Edgewood 225 Pears have a modicum of pectic acid at a certain stage of their ripeness.

1883 Science 23 Feb. 80/1 These [sc. pectates] are decomposed by hydrochloric acid, which throws down gelatinous, insoluble pectic acid.

1938 Jrnl. Physical Chem. 42 306 The pectinic acid described is a product of low-temperature acid hydrolysis of pectin and the pectic acid a product of alkaline hydrolysis of pectin.

1964 D. D. Davies et al. Plant Biochem. iii. 147 Pure pectic acid appears to be an unbranched chain of α-1,4 linked D-galacturonic acid units which are present in the C-1 chair form..of the pyranose ring. Any compound of this structure which is large enough to possess colloidal properties is classed as a pectic acid.

1999 M. Pooley & J. Lomax Real Cidermaking x. 69 The process actually occurs because natural enzymes in the apple juice convert pectin to pectic acid.

a. Relating to, containing, or of the nature of pectins or their derivatives; having the property of forming a jelly.

ΘΚΠ

the world > matter > chemistry > organic chemistry > acids obtained from plants or trees > [adjective] > from fruits and berries

pectic1851

pectin1864

pectous1866

1851 De Bow's Rev. Mar. 253 Slaked lime..renders insoluble several albuminous and pectic substances.

1894 Bot. Gaz. 19 71 A proteohydrolytic as well as a pectic enzyme.

1913 P. Haas & T. G. Hill Introd. Chem. Plant Products ii. 126 Comparatively little is known about the chemistry of pectin or the pectic bodies, as there appear to be several of these substances.

1925 Ann. Bot. 39 834 (heading) The mechanism of the pectic changes in apple tissue.

1992 M. Ingrouille Diversity & Evol. Land Plants 25 Important constituents are the pectic substances which glue cells together at the middle lamella.

†b. pectic fermentation n. Obsolete the hydrolysis by pectinesterase of pectins to pectic acids.

ΘΚΠ

the world > matter > chemistry > organic chemistry > enzymes > [noun] > enzymes in fruits > fermentation produced by

pectic fermentation1852

1852 T. F. Betton tr. V. Regnault Elements Chem. II. 484 It is important to raise the temperature slowly, because, if the fruit were suddenly exposed to a temperature of 212°, the action of the pectase would be paralyzed, and the pectic fermentation would no longer be produced; which happens in preserving fruits.

1877 Amer. Naturalist 11 362 We find still other and often very complicated vegetable ferments, such as the myrosine causing the mustard fermentation, and pectose of the pectic fermentation.

1893 New Sydenham Soc. Lexicon Pectase, an organic albuminoid ferment found in unripe fruits and roots, which determines the Pectic fermentation.

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

单词	pectic
释义	pecticadj. Brit. /ˈpɛktɪk/, U.S. /ˈpɛktɪk/ Origin: A borrowing from French. Etymon: French pectique. Etymology: < French pectique (H. Braconnot 1825, in Ann. de chim. et de physique 28 173) < Hellenistic Greek πηκτικός congealing, curdling < πηκτός congealed, curdled ( < stem πηγ- of πηγνύναι to make firm or solid ( < the same Indo-European base as classical Latin pangere : see page n.²) + Greek -τός , suffix forming adjectives from verbs) + -ικός -ic suffix. With sense 2a compare earlier pectinaceous adj., pectinous adj. Chemistry and Biochemistry. 1. pectic acid n. any of a class of colloidal polymers of galacturonic acid formed by the hydrolysis of natural pectins; demethylated pectin. ΘΚΠ the world > matter > chemistry > organic chemistry > acids obtained from plants or trees > [noun] > from fruits and berries malic acid1788 sorbic acid1815 pectic acid1825 cellulic acid1859 lauric acid1868 1825 Glasgow Mechanics' Mag. 1 Oct. 112/2 Pectic or coagulating acid.—This new acid has been discovered by M. H. Braconnot. 1863 D. G. Mitchell My Farm of Edgewood 225 Pears have a modicum of pectic acid at a certain stage of their ripeness. 1883 Science 23 Feb. 80/1 These [sc. pectates] are decomposed by hydrochloric acid, which throws down gelatinous, insoluble pectic acid. 1938 Jrnl. Physical Chem. 42 306 The pectinic acid described is a product of low-temperature acid hydrolysis of pectin and the pectic acid a product of alkaline hydrolysis of pectin. 1964 D. D. Davies et al. Plant Biochem. iii. 147 Pure pectic acid appears to be an unbranched chain of α-1,4 linked D-galacturonic acid units which are present in the C-1 chair form..of the pyranose ring. Any compound of this structure which is large enough to possess colloidal properties is classed as a pectic acid. 1999 M. Pooley & J. Lomax Real Cidermaking x. 69 The process actually occurs because natural enzymes in the apple juice convert pectin to pectic acid. 2. a. Relating to, containing, or of the nature of pectins or their derivatives; having the property of forming a jelly. ΘΚΠ the world > matter > chemistry > organic chemistry > acids obtained from plants or trees > [adjective] > from fruits and berries pectic1851 pectin1864 pectous1866 1851 De Bow's Rev. Mar. 253 Slaked lime..renders insoluble several albuminous and pectic substances. 1894 Bot. Gaz. 19 71 A proteohydrolytic as well as a pectic enzyme. 1913 P. Haas & T. G. Hill Introd. Chem. Plant Products ii. 126 Comparatively little is known about the chemistry of pectin or the pectic bodies, as there appear to be several of these substances. 1925 Ann. Bot. 39 834 (heading) The mechanism of the pectic changes in apple tissue. 1992 M. Ingrouille Diversity & Evol. Land Plants 25 Important constituents are the pectic substances which glue cells together at the middle lamella. †b. pectic fermentation n. Obsolete the hydrolysis by pectinesterase of pectins to pectic acids. ΘΚΠ the world > matter > chemistry > organic chemistry > enzymes > [noun] > enzymes in fruits > fermentation produced by pectic fermentation1852 1852 T. F. Betton tr. V. Regnault Elements Chem. II. 484 It is important to raise the temperature slowly, because, if the fruit were suddenly exposed to a temperature of 212°, the action of the pectase would be paralyzed, and the pectic fermentation would no longer be produced; which happens in preserving fruits. 1877 Amer. Naturalist 11 362 We find still other and often very complicated vegetable ferments, such as the myrosine causing the mustard fermentation, and pectose of the pectic fermentation. 1893 New Sydenham Soc. Lexicon Pectase, an organic albuminoid ferment found in unripe fruits and roots, which determines the Pectic fermentation. This entry has been updated (OED Third Edition, September 2005; most recently modified version published online March 2022). < adj.1825
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