pectic

American  

[pek-tik] / ˈpɛk tɪk /

adjective

1. pertaining to pectin.

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Etymology

Origin of pectic

1825–35; < Greek pēktikós congealing, equivalent to pēkt ( ós ) congealed (verbid of pēgnýnai to fix in, make solid) + -ikos -ic

Example Sentences

As the names indicate, the non-cellulose component in the first group is lignin; in the second, pectic substances; and in the third, fats or waxes.

From The Chemistry of Plant Life by Thatcher, Roscoe Wilfred

The characteristic constituent of unripe fruit, however, is pectose, an element insoluble in water, but which, as maturation proceeds, is transformed into pectic and pectosic acids.

From Science in the Kitchen. by Kellogg, Mrs. E. E.

There are undoubtedly several different modifications of the pectins, to which the names "meta-pectin," "para-pectin," "pectic acid," "meta-pectic acid," and "para-pectic acid," have been applied.

From The Chemistry of Plant Life by Thatcher, Roscoe Wilfred

LeCrone, Freddie and Haber, E. S. Changes in the pectic constituents of tomatoes in storage.

From The Tomato by Work, Paul

It is eaten under the name of “Tuckahoe” in the United States, and as it consists almost entirely of pectic acid, it is sometimes used in the manufacture of jelly.

From Fungi: Their Nature and Uses by Cooke, M. C. (Mordecai Cubitt)