pectinous

pectin

[pek-tin]
noun Biochemistry.
a white, amorphous, colloidal carbohydrate of high molecular weight occurring in ripe fruits, especially in apples, currants, etc., and used in fruit jellies, pharmaceuticals, and cosmetics for its thickening and emulsifying properties and its ability to solidify to a gel.

Origin:
1830–40; < Greek pēkt(ós) fixed, congealed (see pectic) + -in2

pectinaceous [pek-tuh-ney-shuhs] , pectinous, adjective
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World English Dictionary
pectin (ˈpɛktɪn)
 
n
biochem any of the acidic hemicelluloses that occur in ripe fruit and vegetables: used in the manufacture of jams because of their ability to solidify to a gel when heated in a sugar solution (may be referred to on food labels as E440(a))
 
[C19: from Greek pēktos congealed, from pegnuein to set]
 
'pectic
 
adj
 
'pectinous
 
adj

Collins English Dictionary - Complete & Unabridged 10th Edition
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Etymonline
Word Origin & History

pectin
1838, from Fr. pectine, coined by Fr. chemist Henri Braconnot (1781-1855) from acide pectique "pectic acid," a constituent of fruit jellies, from Gk. pektikos "curdling, congealing," from pektos "curdled, congealed," from pegnynai "to make stiff or solid," from PIE base *pag-/*pak- "to join together"
(see pact).
Online Etymology Dictionary, © 2010 Douglas Harper
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American Heritage
Medical Dictionary

pectin pec·tin (pěk'tĭn)
n.
Any of a group of water-soluble colloidal carbohydrates of high molecular weight found in ripe fruits, such as apples, plums, and grapefruit, and used to jell various foods, drugs, and cosmetics.

The American Heritage® Stedman's Medical Dictionary
Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
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American Heritage
Science Dictionary
pectin   (pěk'tĭn)  Pronunciation Key 
Any of a group of carbohydrate substances found in the cell walls of plants and in the tissue between certain plant cells. Pectin is produced by the ripening of fruit and helps the ripe fruit remain firm. As the fruit overripens, the pectin breaks down into simple sugars (monosaccharides) and the fruit loses its shape and becomes soft. Pectins can be made to form gels, and are used in certain medicines and cosmetics and in making jellies.
The American Heritage® Science Dictionary
Copyright © 2002. Published by Houghton Mifflin. All rights reserved.
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