資料來源 : Webster's Revised Unabridged Dictionary (1913)

Dextrin \Dex"trin\, n. [Cf. F. dextrine, G. dextrin. See
   {Dexter}.] (Chem.)
   A translucent, gummy, amorphous substance, nearly tasteless
   and odorless, used as a substitute for gum, for sizing, etc.,
   and obtained from starch by the action of heat, acids, or
   diastase. It is of somewhat variable composition, containing
   several carbohydrates which change easily to their respective
   varieties of sugar. It is so named from its rotating the
   plane of polarization to the right; -- called also {British
   gum}, {Alsace gum}, {gommelin}, {leiocome}, etc. See
   {Achro["o]dextrin}, and {Erythrodextrin}.