Pectose

The Carbohydrates comprise starch, sugar, gum, mucilage, pectose, glycogen, &c.; cellulose and woody fibre are carbohydrates, but are little capable of digestion. ❋ A. W. Duncan (N/A)

What change does heat bring about in the pectose substances of fruits? ❋ Harry Snyder (N/A)

-- Food materials frequently contain compounds which do not naturally fall into the five groups mentioned, -- carbohydrates, pectose substances, fats, organic acids, and essential oils. ❋ Harry Snyder (N/A)

For purposes of study, they are divided into subdivisions, as carbohydrates, pectose substances or jellies, fats, organic acids, essential oils, and mixed compounds. ❋ Harry Snyder (N/A)

The Professor, therefore, proceeded to carefully investigate the nature of these various substances, and in the result he found that the vasculose and pectose were soluble in an alkali under certain conditions, and that the cellulose was insoluble. ❋ Various (N/A)

He therefore dissolves out the cutose, vasculose, and pectose by a very simple process, obtaining the fiber clean, and free from all extraneous adherent matter, ready for the spinner. ❋ Various (N/A)

The garden fruit contains less sugar than cherries, but a large amount of gelatinising pectose. ❋ William Thomas Fernie (N/A)

According to Fremy, the hardness of green fruits is due to the presence of pectose; which is also found in the cellular tissue of turnips, carrots, and various other roots. ❋ Charles Alexander Cameron (1875)