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

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

They are mallic, citric, tartaric, and pectic acids.

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

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.

Other enzymes, known as "pectinases," which coagulate the soluble pectins or pectic acids into insoluble jellies in the tissues of the plants seem to aid the plant in resisting the penetration by the parasite.

From The Chemistry of Plant Life by Thatcher, Roscoe Wilfred

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)