Defn: Same as Glycocoll.
GLYCOCOLL
Gly"co*coll, n. Etym: [Gr. glyky`s sweet + ko`lla glue.] (Physiol.
Chem.)
Defn: A crystalline, nitrogenous substance, with a sweet taste, formed from hippuric acid by boiling with hydrochloric acid, and present in bile united with cholic acid. It is also formed from gelatin by decomposition with acids. Chemically, it is amido-acetic acid. Called also glycin, and glycocin.
GLYCOGEN
Gly"co*gen, n. Etym: [Gr. -gen: cf. F. glycogène.] (Physiol. Chem.)
Defn: A white, amorphous, tasteless substance resembling starch, soluble in water to an opalescent fluid. It is found abundantly in the liver of most animals, and in small quantity in other organs and tissues, particularly in the embryo. It is quickly changed into sugar when boiled with dilute sulphuric or hydrochloric acid, and also by the action of amylolytic ferments.
GLYCOGENIC
Gly`co*gen"ic, a.
Defn: Pertaining to, or caused by, glycogen; as, the glycogenic function of the liver.
GLYCOGENY; GLYCOGENESIS
Gly*cog"e*ny, Gly`co*gen"e*sis, n. (Physiol.)
Defn: The production or formation of sugar from gycogen, as in the liver.
GLYCOL Gly"col, n. Etym: [Glycerin + -ol. See Glycerin.] (Chem.) (a) A thick, colorless liquid, C2H4(OH)2, of a sweetish taste, produced artificially from certain ethylene compounds. It is a diacid alcohol, intermediate between ordinary ethyl alcohol and glycerin. (b) Any one of the large class of diacid alcohols, of which glycol proper is the type.