from The American Heritage® Dictionary of the English Language, 4th Edition
- n. Any of various soluble polysaccharides obtained from starch by the application of heat or acids and used mainly as adhesives and thickening agents.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Any of a range of polymers of glucose, intermediate in complexity between maltose and starch, produced by the enzymatic hydrolysis of starch; used commercially as adhesives
from the GNU version of the Collaborative International Dictionary of English
- n. A translucent, gummy, amorphous substance, nearly tasteless and odorless, used as a substitute for gum, for sizing, etc., and obtained from starch by the action of heat, acids, or diastase. It is of somewhat variable composition, containing several carbohydrates which change easily to their respective varieties of sugar. It is so named from its rotating the plane of polarization to the right; -- called also British gum, Alsace gum, gommelin, leiocome, etc. See achroödextrin, and erythrodextrin.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. any of various polysaccharides obtained by hydrolysis of starch; a tasteless and odorless gummy substance that is used as a thickening agent and in adhesives and in dietary supplements
Sorry, no etymologies found.