Pure dextrine is an insipid, odourless, white substance; commercial dextrine is sometimes yellowish, and contains burnt or unchanged starch.
The proportions of glucose, dextrine and maltose present in a commercial glucose depend very much on the duration of the boiling, the strength of the acid, and the extent of the pressure at which the starch is converted.
By the action of dilute boiling acid on starch the latter is rapidly converted first into a mixture of dextrine and maltose and then into glucose.
Dextrine two ounces, Glycerine one drachm, Alcohol one ounce, water six ounces.
Melt the Gelatine in the water at a gentle heat, add to it the Glycerine, in which the Gum Dextrine has been thoroughly incorporated.
It may be mixed with about 6 per cent of Gum Dextrine for use.
Whenever the solution of diastase with starch or with dextrine is heated to the boiling point, it loses the sugar-fermenting property.
Dextrine is much employed by the French pastrycooks and confectioners; it is a good substitute for gum arabic in medicine.
Dextrine is a soluble carbohydrate, having the same general composition as starch, but differing from it in physical properties and ease of digestion.
The dextrine and sugar used in glazing are browned or caramelized during roasting and impart a darker color to the infusion, making it appear better than it really is.
There are about twenty-five stages or forms of dextrine between raw starch and digested starch or fruit sugar.
Dextrine is found in the brown-colored portions of well-toasted bread.
Dextrine is a form of sugar resulting from thoroughly cooking or partially digesting starch.
Dextrine is soluble in cold water, hence the ease with which crust and toast--when properly made--are digested.
Through the influence of this diastase the starch is converted into a peculiar non-crystallizable substance called dextrine, and as the plant matures, this dextrine is transformed into crystallizable sugar.
Pure dextrine is an insipid, odorless, yellowish-white, translucent substance, which dissolves in water almost as readily as sugar.
A simple form of dextrine may be found in the brown crust of bread--that sweetish substance that gives the crust its agreeable flavor.
It is soluble in water, and the solution has the property of inducing fermentation or hydrolysis of starch into dextrine and glucose.
Dextrine is used in calico printing for thickening colours; for the preparation of gums, and for stiffening cloth.
It comes to the same if the first product of assimilation is sugar, or dextrine which is a sort of soluble starch, or starch itself.
The chief starch derivatives are dextrine and glucose or grape sugar (used in brewing beer and as a substitute for true sugar).
If allowed to settle, it deposits a large quantity of starch, known as Brazilian arrowroot when simply sun-dried, or as tapioca when partly converted into dextrine by roasting on hot plates.
The quantity of the starch ordextrine or gelatine may be changed according as the tissues are to be more or less stiff.
Dissolve the aniline in the alcohol and the dextrine in the hot water, and mix them.
Dissolve the negrosine in a quart of hot water; dissolve the corrosive sublimate and dextrine in the remaining quart, and pour all together.
Two-fifths part ofdextrine (or the same quantity of gelatine) may be substituted for the 2 parts of starch.
Nitre stars may be damped with gum water, dextrine solution, or thin starch.
A layer ofdextrine may then be put over the starch coating, and the design printed upon the dextrine surface.
When the paper is turned face downward on a sticky metal plate the design adheres to the metal, and the paper is easily pulled off, owing to the dry starch layer between it and the dextrine being non-adhesive.
For white, mix a littledextrine and kaolin in water.
Specimens of each type are also to be seen there; and there are other chemicals used in photography, even to dextrine and starch: the purity of the latter is known by the size and length of its crystals.
For yellow, mix a little dextrine and deep orange chrome in powder together in water, and apply it to the window in the same manner.
Phin says that dextrine mixed with water makes a good label mucilage if a drop or two of glycerine be added to it.
For permanent paper, to twenty parts of this solution one part of starch or dextrine is added.
The dextrine should be dissolved in water in a glue pot, or some similar vessel, which will prevent burning.
Postage stamp mucilage can be made by dissolving an ounce ofdextrine in five ounces of hot water, and adding one ounce of acetic acid and one ounce of alcohol.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "dextrine" in a variety of sentences. We hope that you will now be able to make sentences using this word.
