DEXTRINE (

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• BRITISH

BRITISH

See also:

• GUM (Fr. gomme, Lat. gommi, Gr. Kµµ1, possibly a Coptic word; distinguish " gum," the fleshy covering of the base of a tooth, in O. Eng. gbma, palate, cf. Ger. Gaumen, roof of the mouth; the ultimate origin is probably the root gha, to open wide, seen in

Gum,

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• STARCH

STARCH Gum, LEIOCOME), (C6H10O5)e, a substance produced from starch by the

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• ACTION

action of dilute acids, or by roasting it at a temperature between 170 and 240° C. It is manufactured by spraying starch with 2% nitric

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• ACID (from the Lat. root ac-, sharp; acere, to be sour)

acid, drying in

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• AIR (from an Indo-European root meaning " breathe," " blow ")
• AIR, or ASBEN

air,  and then heating to about 1ro° . Different modifications are known, e.g. amylodextrine, erythrodextrine and achroodextrine . Its name has reference to its powerful dextrorotatory action on polarized light . Pure dextrine is an insipid, odourless, white substance; commercial dextrine is sometimes yellowish, and contains burnt or unchanged starch . It dissolves in water and dilute alcohol; by strong alcohol it is precipitated from its solutions as the hydrated compound, C6H10O6•H2O . Diastase converts it eventually into maltose, C12H22O11; and by boiling with dilute acids (sulphuric, hydrochloric, acetic) it is transformed into dextrose, or ordinary glucose, C6H12O6 . It does not ferment in contact with yeast, and does not reduce Fehling's solution . If heated with strong nitric acid it gives oxalic, and not mucic acid . Dextrine much resembles gum arabic, for which it is generally substituted . It is employed for sizing paper, for stiffening cotton goods, and for thickening colours in calico printing, also in the making of lozenges, adhesive stamps and labels, and surgical bandages . See Otto Lueger, Lexikon der gesamten Technik .