Pectic

The 'pectic' group consequently must be extended to include hydrated and soluble forms of the mixed complex of condensed and unsaturated groups with normal carbohydrates, such as constitute the fibrous lignocelluloses. ❋ C. F. Cross (N/A)

Certain new types have been added, notably a soluble or 'pectic' form isolated from the juice of the white currant (p. 152), and the pith-like wood of the ❋ C. F. Cross (N/A)

Végétale, '' La Revue, '' La Cellule, 'i. ix.) are an important contribution to the natural history of cellulose, especially in relation to the' pectic 'constituents of the parenchymatous celluloses. ❋ C. F. Cross (N/A)

Then I combined the plums and water, tannin, pectic enzyme, yeast nutrient and yeast energizer to the fermentation vessel, along with a little more than 7 pounds of sugar. ❋ Unknown (2010)

For anyone interested, in such things, here's the basics of what's in the mix at this point in time: Lavin 71B-1122 yeast, juice from 2 oranges, 30 pounds of pitted and crushed Methley and Santa Rosa plums, ~7 pounds sugar, 1.5 tsp grape tannin, 6 tsp pectic enzyme, 6 tsp. yeast nutrient, 1.5 tsp. yeast energizer and to come after initial fermentation is complete 6 tsp. acid blend. ❋ Unknown (2010)

Then I added an appropriate dose of pectic enzyme and closed the fermentation vessel up. ❋ Unknown (2009)

Then I added a half teaspoon of pectic enzyme and closed it up. ❋ Unknown (2009)

Add sugar, pectic enzyme and crushed campden tablets (use 1 tablet per 5 kg of fruit). ❋ Emii (2007)

Add pectic enzyme, sugar, prepared honey, nutrients and lemon and orange juice and rind. ❋ Emii (2007)

They are poor in pectic materials, so strawberry preserves are often supplemented with prepared pectin or pectin-rich fruits. ❋ Harold McGee (2004)

If the cellulose fibrils are the reinforcing bars in the cell walls, the amorphous hemicelluloses and pectic substances are a sort of jelly-like cement in which the bars are embedded. ❋ Harold McGee (2004)

The other important component is the pectic substances, large branched chains of a sugar-like molecule called galacturonic acid, which bond together into a gel that fills the spaces between cellulose fibers. ❋ Harold McGee (2004)

One part of this pectic acid dissolved in a little hot water, and added to make three hundred parts of warm water, [90] is soon converted into a mass of trembling jelly. ❋ William Thomas Fernie (N/A)

Acids and many metallic salts, such as mercury, chloride and lead acetate, precipitate pectic acid from its solutions. ❋ Franklin Beech (N/A)

After this time period, add ½ teaspoon of pectic enzyme and cover again and let sit for 12 more hours. ❋ Joecely (2010)