glutens
plural of gluten
• Lutgens, engluts
Source: Wiktionary
Glu"ten, n. Etym: [L., glue: cf. F. gluten. See Glue.] (Chem.)
Definition: 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.
Source: Webster’s Unabridged Dictionary 1913 Edition
16 May 2025
(adjective) marked by columniation having free columns in porticoes either at both ends or at both sides of a structure
Espresso is both a coffee beverage and a brewing method that originated in Italy. When making an espresso, a small amount of nearly boiling water under pressure forces through finely-ground coffee beans. It has more caffeine per unit volume than most coffee beverages. Its smaller serving size will take three shots to equal a mug of standard brewed coffee.
