pectine

Boil juice, add a bag of pectine/preservatives and 100 cl sugar pr 150 cl juice.

Domestic godess (this time: cherry jelly) magnio 2008

Illane parva est servitus amatorum singulis fere horis pectine capillum, calimistroque barbam componere, faciem aquis redolentibus diluere, &c. 5424.

Anatomy of Melancholy 2007

Jamne lyrâ, et tetrico vivunt tibi pectine chordæ?

A Dialogue Concerning Oratory, Or The Causes Of Corrupt Eloquence The Works Of Cornelius Tacitus, Volume 8 (of 8); With An Essay On His Life And Genius, Notes, Supplements Caius Cornelius Tacitus

Maeonius quaecumque senex aut Thracius Orpheus aut Mytilenaeo modulatur pectine Sappho240

The Marriage of Honorius and Maria Claudian 1912

We may assume, then, that 2·50 parts of starch, 2·75 parts of sugar, or 3 parts of the pectine bodies, are equivalent to 1 part of fat.

The Stock-Feeder's Manual the chemistry of food in relation to the breeding and feeding of live stock Charles Alexander Cameron 1875

As the food supplied to these animals contained but a very small proportion of ready-formed fat, it was inferred that four-fifths of the fat of the increase was derived from the sugar, starch, cellulose, and pectine bodies.

The Stock-Feeder's Manual the chemistry of food in relation to the breeding and feeding of live stock Charles Alexander Cameron 1875

Grape sugar and the pectine bodies -- substances which form a large proportion of the food of the Herbivora -- contain more oxygen and hydrogen than exist in starch, and, consequently, are not capable of forming so large an amount of fat as an equal weight of starch.

The Stock-Feeder's Manual the chemistry of food in relation to the breeding and feeding of live stock Charles Alexander Cameron 1875

The _non-plastic_ elements of nutrition include fat, oil, starch, sugar, gum, and certain constituents of fruits, such as pectine.

The Stock-Feeder's Manual the chemistry of food in relation to the breeding and feeding of live stock Charles Alexander Cameron 1875

The estimation of the value of the flesh-forming materials is far more difficult than that of sugar, starch, pectine compounds, and fat.

The Stock-Feeder's Manual the chemistry of food in relation to the breeding and feeding of live stock Charles Alexander Cameron 1875

The facts detailed in my last letter will satisfy you as to the manner in which the increase of mass in an animal, that is, its growth, is accomplished; we have still to consider a most important question, namely, the function performed in the animal system by substances destitute of nitrogen; such as sugar, starch, gum, pectine, &c.

Familiar Letters on Chemistry Justus Freiherr von Liebig 1838