VS.

Pectose vs. Pectin

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Pectosenoun

(biochemistry) An amorphous carbohydrate found especially in unripe fruits. It is associated with cellulose, and is converted into substances of the pectin group.

Pectinnoun

(carbohydrate) A polysaccharide extracted from the cell walls of plants, especially of fruits; under acidic conditions it forms a gel. It is often used in processed foods, especially jellies and jams where it causes thickening (setting).

‘Apple is rich in pectin and so is often added to other fruits when making jam so it will set.’;

Pectosenoun

An amorphous carbohydrate found in the vegetable kingdom, esp. in unripe fruits. It is associated with cellulose, and is converted into substances of the pectin group.

Pectinnoun

One of a series of carbohydrates, commonly called vegetable jelly, found very widely distributed in the vegetable kingdom, especially in ripe fleshy fruits, as apples, cranberries, etc. It is extracted as variously colored, translucent substances, which are soluble in hot water but become viscous on cooling. It is commonly used in making fruit jelllies.

Pectinnoun

any of various water-soluble colloidal carbohydrates that occur in ripe fruit and vegetables; used in making fruit jellies and jams

Pectin

Pectin (from Ancient Greek: πηκτικός pēktikós, ) is a structural acidic heteropolysaccharide contained in the primary and middle lamella and cell walls of terrestrial plants. Its main component is galacturonic acid, a sugar acid derived from galactose.

‘congealed, curdled’;

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