dextrin (chem.) gummy substance into which starch is converted at high temperatures, having the property of turning the plane of polarization to the right, whence its name. XIX. — F. dextrine, f. L. dextrā on the right hand, abl. fem. of dexter; see prec. and -IN.
dextrin (deks-trin) n. a carbohydrate formed as an intermediate product in the digestion of starch by the enzyme amylase. Dextrin is used in the preparation of pharmaceutical products and surgical dressings.
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