gallisinn.

/ˈɡalɪsɪn/

Forms: Also gallisine.

Etymology: < German gallisin (Schmitt & Cobenzl 1884, in Berichte der Deutsch. Chem. Ges. 17 1003), < gallisieren : see gallize v. and -in suffix¹.

Chemistry.

An amorphous unfermentable substance obtained from commercial glucose, now regarded as a mixture.

ΚΠ

1884 Jrnl. Chem. Soc. 46 981 The authors [sc. C. Schmitt and A. Cobenzl]..have succeeded in separating from fermented glucose (prepared from potato-starch) an intensely hygroscopic substance which they have named gallisin.

1890 Chem. News 14 Mar. 132/2 In the analysis of eleven samples of commercial starch-sugar the quantities of gallisine found were from 22.49 to 6.82 per cent.

1900 S. P. Sadtler Hand-bk. Industr. Org. Chem. (ed. 3) 178 Gallisin is stated to have the composition C₁₂H₂₄O₁₀.

1938 Thorpe's Dict. Appl. Chem. (ed. 4) II. 299/1 The product variously known as isomaltose, gallisin, revertose is now regarded as a mixture of maltose with other substances.

1965 K. Mayer tr. J. Stanĕk et al. Oligosaccharides vi. 108 The substances so obtained and designated by various names (such as gallisin, revertose, δ-dextrose, and dextrinose) were undoubtedly not chemical individuals.

This entry has not yet been fully updated (first published 1933; most recently modified version published online March 2021).

单词	gallisin
释义	gallisinn. /ˈɡalɪsɪn/ Forms: Also gallisine. Etymology: < German gallisin (Schmitt & Cobenzl 1884, in Berichte der Deutsch. Chem. Ges. 17 1003), < gallisieren : see gallize v. and -in suffix¹. Chemistry. An amorphous unfermentable substance obtained from commercial glucose, now regarded as a mixture. ΚΠ 1884 Jrnl. Chem. Soc. 46 981 The authors [sc. C. Schmitt and A. Cobenzl]..have succeeded in separating from fermented glucose (prepared from potato-starch) an intensely hygroscopic substance which they have named gallisin. 1890 Chem. News 14 Mar. 132/2 In the analysis of eleven samples of commercial starch-sugar the quantities of gallisine found were from 22.49 to 6.82 per cent. 1900 S. P. Sadtler Hand-bk. Industr. Org. Chem. (ed. 3) 178 Gallisin is stated to have the composition C₁₂H₂₄O₁₀. 1938 Thorpe's Dict. Appl. Chem. (ed. 4) II. 299/1 The product variously known as isomaltose, gallisin, revertose is now regarded as a mixture of maltose with other substances. 1965 K. Mayer tr. J. Stanĕk et al. Oligosaccharides vi. 108 The substances so obtained and designated by various names (such as gallisin, revertose, δ-dextrose, and dextrinose) were undoubtedly not chemical individuals. This entry has not yet been fully updated (first published 1933; most recently modified version published online March 2021). < n.1884
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