from Wiktionary, Creative Commons Attribution/Share-Alike License
- adj. Of or pertaining to pectin or pectin-like substances.
from the GNU version of the Collaborative International Dictionary of English
- adj. Of or pertaining to pectin; specifically, designating an acid obtained from ordinary vegetable jelly (pectin) as an amorphous substance, tough and horny when dry, but gelatinous when moist.
from The Century Dictionary and Cyclopedia
- Congealing; curdling: noting an acid found in many fruits, which in large part makes up fruit-jellies.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- adj. of or relating to or derived from pectin
Sorry, no etymologies found.
Certain new types have been added, notably a soluble or 'pectic' form isolated from the juice of the white currant (p. 152), and the pith-like wood of the
The 'pectic' group consequently must be extended to include hydrated and soluble forms of the mixed complex of condensed and unsaturated groups with normal carbohydrates, such as constitute the fibrous lignocelluloses.
Végétale, '' La Revue, '' La Cellule, 'i. ix.) are an important contribution to the natural history of cellulose, especially in relation to the' pectic 'constituents of the parenchymatous celluloses.
For anyone interested, in such things, here's the basics of what's in the mix at this point in time: Lavin 71B-1122 yeast, juice from 2 oranges, 30 pounds of pitted and crushed Methley and Santa Rosa plums, ~7 pounds sugar, 1.5 tsp grape tannin, 6 tsp pectic enzyme, 6 tsp. yeast nutrient, 1.5 tsp. yeast energizer and to come after initial fermentation is complete 6 tsp. acid blend.
Then I combined the plums and water, tannin, pectic enzyme, yeast nutrient and yeast energizer to the fermentation vessel, along with a little more than 7 pounds of sugar.
Then I added an appropriate dose of pectic enzyme and closed the fermentation vessel up.
Then I added a half teaspoon of pectic enzyme and closed it up.
Add sugar, pectic enzyme and crushed campden tablets (use 1 tablet per 5 kg of fruit).
Add pectic enzyme, sugar, prepared honey, nutrients and lemon and orange juice and rind.
The other important component is the pectic substances, large branched chains of a sugar-like molecule called galacturonic acid, which bond together into a gel that fills the spaces between cellulose fibers.
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