mucilaginous


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mu·ci·lag·i·nous

 (myo͞o′sə-lăj′ə-nəs)
adj.
1. Resembling mucilage; moist and sticky.
2. Relating to, consisting of, or secreting mucilage.

mu•ci•lag•i•nous

(ˌmyu səˈlædʒ ə nəs)

adj.
1. of, pertaining to, or secreting mucilage.
2. resembling mucilage; moist, soft, and viscid.
[1640–50; < Late Latin mūcilāgin- (s. of mūcilāgō) mucilage + -ous]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Adj.1.mucilaginous - having the sticky properties of an adhesive
adhesive - tending to adhere

mucilaginous

adjective
Having a heavy, gluey quality:
Translations

mucilaginous

[ˌmjuːsɪˈlædʒɪnəs] ADJmucilaginoso

mucilaginous

adjklebrig
References in classic literature ?
It has a mucilaginous, slightly sweet taste, with a faint smell like that of a mushroom.
In this case, it often creates a mucilaginous mass, which continues to grow.
It is also used to treat Candida, other than being advantageous in the treatment of bronchitis, and many other ailments related with the respiratory tract, especially as it contains multivitamins that comprise of mucilaginous gels which help the lungs and the intestinal tract to recuperate faster.
Exudates are chemically diverse and include terpenoids, flavonoids, phenylpropanoids, alkaloids, fatty acid derivatives and acylated sugars which can confer mucilaginous or resinous properties (Werker, 2000).
They also contain anti-oxidant properties, as well as mucilaginous polysaccharides that can be soothing to the digestive tract.
This effect is possibly due to diuretic and anti-inflammatory effects or occurrence of mucilaginous polysaccharides in the plant.
By blistering the okra, then cutting and dressing it with the lovage, grapes, and squid, the mucilaginous nature of the okra acted to thicken rather than thin the dressing, helping to coat all elements of the salad.
Okra's immature fruits (green pods), which are consumed as vegetables, can be used in salads, soups and stews, fresh or dried, fried or boiled and in making pickles.The pods have a mucilaginous (sticky) consistency after cooking.
Experiments carried out on candiru behaviour in aquaria, together with Carassius aureus and Cichlasoma auratus, throw doubts on their preference for this fish species and on their reaction to attractive chemicals (aminoacids, ammonia, mucilaginous textile of fresh fish and human urine) when added to the aquarium.
I was surprised that it works just as well as raw, with the mucilaginous quality a little suppressed, and it has quite the crunch, resembling pako.