Gabriel handed her the food and water gummy cubes she'd first had in Hell.
The dried fruit used for dessert in European countries contains more than half its weight of sugar, about 6% of albumen, and 12% of gummy matter.
It also yields, by the so-called mucous fermentation, a mucous, gummy mass, mixed with mannitol and lactic acid.
Mucilago, a mouldy juice, from mucere, to be mouldy), a term which denotes a viscid or glutinous mixture of water and any gummy vegetable substance (see Gum).
About one-sixth of this weight is pure cocoon, and of that one-half is obtainable as reeled silk, the remainder consisting of surface floss or blaze and of hard gummy husk.
Sericin, which constitutes the gummy covering (Fr.
The object of crossing (croissage) is to round, smooth and condense the separate filaments of each set into one strand, and as the surface of the filaments is gummy and adhesive it is found on drying that they have agglutinated into a compact single fibre of raw silk.
All silk produced by the worm is composed of two substancesfibroin, the true thread, and sericin, which is a hard, gummy coating of the " fibroin."
In this the silk is boiled from one to two hours, than taken out and put through a hydro-extractor to remove the dirty gummy solution.
Berthelot that under the influence of the silent electric discharge, a mixture of benzene vapour and argon underwent contraction, with formation of a gummy product from which the argon could be recovered.
Cetraria islandica, the wall contains Lichenin (C6H1005), a gummy substance which swells in cold water and dissolves in hot.
At one time also some species were used in the arts for supplying a gum as a substitute for gum-arabic. These were chiefly Ramalina fraxinea, Evernia prunastri and Parmelia physodes, all of which contain a considerable proportion of gummy matter (of a much inferior quality, however, to gum-arabic), and were employed in the process of calico-printing and in the making of parchment and cardboard.
Graham obtained a colloidal tungstic acid by dialysing a dilute solution of sodium tungstate and its equivalent of hydrochloric acid; on concentrating in a vacuum a gummy product is obtained, which still remains soluble after heating to 200°, but it is converted into the trioxide on heating to redness.
These comprise gummy and albuminous matters, acid, salts, glycerin and other matters of which we have so far little knowledge.
Although these old wines may contain absolutely a very large quantity of acid, they may not appear acid to the palate inasmuch as the other constituents, particularly the glycerin and gummy matters, will have likewise increased in relative quantity to such an extent as to hide the acid flavour.
If allowed to remain under water too long, the fibre is weakened by what is termed " over-retting," a condition which increases the amount of codilla in the scutching process; whilst " under-retting " leaves part of the gummy or resinous matter in the material, which hinders the subsequent process of manufacture.
It forms an amorphous gummy mass, which is decomposed by heat.