pec"tin(pk"t), n. [Gr. phkto`s curdled, congealed, from phgny`nai to make fast or stiff: cf. F. pectine.] (Chem.) 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.
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Sat 15th December 2018