glucosidal

English

Etymology

glucoside +‎ -al

Adjective

glucosidal (not comparable)

Pertaining to or containing glucosides.
- 1884, Georg Dragendorff, Plant Analysis: Qualitative and Quantitative, page 154:
  The determination of the glucosidal or non-glucosidal nature of a tannin is sometimes a matter of considerable difficulty, because, on the one hand, it is not always easily separated from any glucose with which it may be contaminated, and, on the other hand, many tannins readily decompose, yielding bodies resembling their mother substances in possessing a similar action on hide, gelatine, etc.
- 1894, American Druggist and Pharmaceutical Record - Volume 25, page 358:
  This action is doubtless due to a splitting up and oxidation of the glucosidal constituents and seems to in some way be aided by the action of the ferment of the kola.
- 2014, Muriel Wheldale Onslow, Practical Plant Biochemistry, →ISBN, page 121:
  Moreover, it seems probable that if the yellow pigments acted upon are in the glucosidal state, and if the reduction takes place in the cold, allocyanin (the glucoside of allocyanidin) is formed and the product is not extracted from solution by amyl alcohol.

单词	glucosidal
释义	glucosidal English Etymology glucoside +‎ -al Adjective glucosidal (not comparable) Pertaining to or containing glucosides. 1884, Georg Dragendorff, Plant Analysis: Qualitative and Quantitative, page 154: The determination of the glucosidal or non-glucosidal nature of a tannin is sometimes a matter of considerable difficulty, because, on the one hand, it is not always easily separated from any glucose with which it may be contaminated, and, on the other hand, many tannins readily decompose, yielding bodies resembling their mother substances in possessing a similar action on hide, gelatine, etc. 1894, American Druggist and Pharmaceutical Record - Volume 25, page 358: This action is doubtless due to a splitting up and oxidation of the glucosidal constituents and seems to in some way be aided by the action of the ferment of the kola. 2014, Muriel Wheldale Onslow, Practical Plant Biochemistry, →ISBN, page 121: Moreover, it seems probable that if the yellow pigments acted upon are in the glucosidal state, and if the reduction takes place in the cold, allocyanin (the glucoside of allocyanidin) is formed and the product is not extracted from solution by amyl alcohol.
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