Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun Any of a group of plant polysaccharides that are polymers of mannose.
from The Century Dictionary.
- noun A colorless compound, or mixture of compounds, found in the seeds of certain leguminous and other plants and in the tubers of several orchids. It constitutes a reserve food of the plant, and is readily converted into mannose by the action of soluble ferments.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun chemistry A plant
polysaccharide that is apolymer ofmannose .
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
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Examples
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You need to join us Americans in this 2008 FUTURE mannan
Byrd endorses Obama 2008
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The ability of snails to hydrolyze plant polysaccharides xylan, mannan, starch and cellulose as well as chitin, an animal and fungal polysaccharide, is probably an indication of their omnivorous diet.
Archive 2006-04-01 AYDIN 2006
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Identification of commercial milling techniques to produce high sugar, high fiber, high protein and high galacto mannan gum fractions from Prosopis pods.
Chapter 10 1996
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Identification of commercial milling techniques to produce high sugar, high fiber, high protein and high galacto mannan gum fractions from Prosopis pods.
Chapter 45 1990
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The konjac mannan flour from A. konjac is used to make paste that does not separate when frozen and thawed, and is not eaten by insects.
Chapter 16 1987
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Flour (konako or konjac mannan flour) - the corms are peeled, sliced and skewered onto bamboo sticks 60 - 90 cm long, 2 or 3 cm apart, and placed in the sun.
Chapter 16 1987
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Cotton and other fabrics are waterproofed by coatings based on konjac mannan flour.
Chapter 16 1987
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However, in Japan, breeding and selection aimed at improved disease resistance, higher yields, earlier maturity and higher mannan contents, are in progress.
Chapter 16 1987
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Schultze and Maxwell state that raw coffee contains galactan, mannan, and pentosans, the latter present to the extent of 5 percent in raw and 3 percent in roasted coffee.
All About Coffee 1909
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Ne bið swylc cwênlîc þeáw idese tô efnanne, þeáh þe hió ænlîcu sý, þätte freoðu-webbe feores onsäce äfter lîge-torne leófne mannan.
Beowulf Robert Sharp 1879
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