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See also:DEXTRINE (See also:BRITISH See also:- GUM (Fr. gomme, Lat. gommi, Gr. Kµµ1, possibly a Coptic word; distinguish " gum," the fleshy covering of the base of a tooth, in O. Eng. gbma, palate, cf. Ger. Gaumen, roof of the mouth; the ultimate origin is probably the root gha, to open wide, seen in
Gum, See also:STARCH Gum, LEIOCOME), (C6H10O5)e, a substance produced from starch by the See also:action of dilute acids, or by roasting it at a temperature between 170 and 240° C. It is manufactured by spraying starch with 2% nitric See also:acid, drying in See also:air, and then See also:heating to about 1ro°. Different modifications are known, e.g. amylodextrine, erythrodextrine and achroodextrine. Its name has reference to its powerful dextrorotatory action on polarized See also:light. Pure dextrine is an insipid, odourless, See also:- WHITE
- WHITE, ANDREW DICKSON (1832– )
- WHITE, GILBERT (1720–1793)
- WHITE, HENRY KIRKE (1785-1806)
- WHITE, HUGH LAWSON (1773-1840)
- WHITE, JOSEPH BLANCO (1775-1841)
- WHITE, RICHARD GRANT (1822-1885)
- WHITE, ROBERT (1645-1704)
- WHITE, SIR GEORGE STUART (1835– )
- WHITE, SIR THOMAS (1492-1567)
- WHITE, SIR WILLIAM ARTHUR (1824--1891)
- WHITE, SIR WILLIAM HENRY (1845– )
- WHITE, THOMAS (1628-1698)
- WHITE, THOMAS (c. 1550-1624)
white substance; commercial dextrine is sometimes yellowish, and contains burnt or unchanged starch. It dissolves in See also:water and dilute See also:alcohol; by strong alcohol it is precipitated from its solutions as the hydrated See also:compound, C6H10O6•H2O. Diastase converts it eventually into maltose, C12H22O11; and by boiling with dilute acids (sulphuric, hydrochloric, acetic) it is transformed into dextrose, or See also:ordinary See also:glucose, See also:C6H12O6. It does not ferment in contact with yeast, and does not reduce See also:Fehling's See also:solution. If heated with strong nitric acid it gives oxalic, and not mucic acid. Dextrine much resembles gum arabic, for which it is generally substituted. It is employed for sizing See also:paper, for stiffening See also:cotton goods, and for thickening See also:colours in See also:calico See also:printing, also in the making of lozenges, adhesive stamps and labels, and surgical bandages.
See See also:Otto Lueger, Lexikon der gesamten Technik.
End of Article: DEXTRINE (BRITISH Gum, STARCH Gum, LEIOCOME), (C6H10O5)e, a substance produced from starch by the action of dilute acids, or by roasting it at a temperature between 170 and 240° C. It is manufactured by spraying starch with 2% nitric acid, drying in air,
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