gallisin Chem.
(ˈgælɪsɪn)
Also -ine.
[a. G. gallisin (Schmitt & Cobenzl 1884, in Ber. d. Deut. Chem. Ges. XVII. 1003), f. gallisieren: see gallize v. and -in1.]
An amorphous unfermentable substance obtained from commercial glucose, now regarded as a mixture.
| 1884 Jrnl. Chem. Soc. XLVI. 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. 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. Staněk's Oligo-saccharides vi. 108 The substances so obtained and designated by various names (such as gallisin, revertose, δ-dextrose, and dextrinose) were undoubtedly not chemical individuals. |