Defn: A nitrogenous substance, forming a heavy, sandy powder, white or nearly so. It is a derivative of pyridine.
GLUTEAL
Glu"te*al, a. Etym: [G. (Anat.)
Defn: Pertaining to, or in the region of, the glutæus.
GLUTEN
Glu"ten, n. Etym: [L., glue: cf. F. gluten. See Glue.] (Chem.)
Defn: The viscid, tenacious substance which gives adhesiveness to dough.
Note: Gluten is a complex and variable mixture of glutin or gliadin, vegetable fibrin, vegetable casein, oily material, etc., and ia a very nutritious element of food. It may be separated from the flour of grain by subjecting this to a current of water, the starch and other soluble matters being thus washed out. Gluten bread, bread containing a large proportion of gluten; — used in cases of diabetes. — Gluten casein (Chem.), a vegetable proteid found in the seeds of grasses, and extracted as a dark, amorphous, earthy mass. — Gluten fibrin (Chem.), a vegetable proteid found in the cereal grains, and extracted as an amorphous, brownish yellow substance.
GLUTEUS
Glu*te"us, n. Etym: [NL.] (Anat.)
Defn: Same as Glutæus.
GLUTIN
Glu"tin, n. Etym: [See Gluten.] (Chem.)
1. Same as Gliadin.