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Any of several transparent gelatinous acids that are insoluble in water and are formed by partial or complete hydrolysis of certain esters of pectin.
[French pectique, related to pectin, from Greek pēktikos, coagulating, from pēktos, coagulated; see pectin.]
(Elements & Compounds) a complex acid containing arabinose and galactose that occurs in ripe fruit, beets, and other vegetables. Formula: C35H50O33
any of several products of the hydrolysis of pectin esters.
[1825–35; < Greek pēktikós congealing =pēkt(ós) congealed (verbal adj. of pēgnýnai to fix in, make solid) + -ikos -ic]