| (เนื่องจากผลลัพธ์จากการค้นหา -glutaeu- มีน้อย ระบบจึงเลือกคำใหม่ให้โดยอัตโนมัติ: gluten) |
มีผลลัพธ์ที่ไม่แสดงผลอยู่ | glutaeus | ‖ n. [ NL. See Gluteal. ] (Anat.) Any of several muscles in the buttocks of man and most mammals, especially the great muscle of the buttock (the gluteus maximus); also, the corresponding muscle in many lower animals. [ 1913 Webster +PJC ] ☞ In man, the gluteus is composed of three distinct parts, which extend and abduct the thigh, and help support the body in standing. [ 1913 Webster ] Variants: gluteus | | Gluten | n. [ L., glue: cf. F. gluten. See Glue. ] (Chem.) The viscid, tenacious substance which gives adhesiveness to dough. [ 1913 Webster ] ☞ Gluten is a complex and variable mixture of glutin or gliadin, vegetable fibrin, vegetable casein, oily material, etc., and is a very nutritious element of food. It may be separated from the flour of grain by subjecting this to a current of water, the starch and other soluble matters being thus washed out. [ 1913 Webster ]
Gluten bread, bread containing a large proportion of gluten; -- used in cases of diabetes. --
Gluten casein (Chem.), a vegetable proteid found in the seeds of grasses, and extracted as a dark, amorphous, earthy mass. --
Gluten fibrin (Chem.), a vegetable proteid found in the cereal grains, and extracted as an amorphous, brownish yellow substance. [ 1913 Webster ]
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| | | gluten | (n) ยางเหนียว, แป้งเปียก |
| | gluten | กลูเทน [พฤกษศาสตร์ ๑๘ ก.พ. ๒๕๔๕] |
| | | | ตัง | (n) birdlime, See also: gluten, glue, Example: พรานทาตังบนต้นไม้เพื่อดักนก, Thai Definition: ยางไม้ที่ประสมกับสิ่งอื่นแล้วทำให้เหนียวสำหรับดักนกเป็นต้น |
| | ตัง | [tang] (n) EN: birdlime ; gluten ; glue FR: glu [ m ] |
| | | | gluten | (n) a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough | | gluten bread | (n) bread made with gluten flour | | gluten-free diet | (n) diet prescribed to treat celiac disease; eliminates such foods as wheat and rye and oats and beans and cabbage and turnips and cucumbers that are rich in gluten |
| | Gluten | n. [ L., glue: cf. F. gluten. See Glue. ] (Chem.) The viscid, tenacious substance which gives adhesiveness to dough. [ 1913 Webster ] ☞ Gluten is a complex and variable mixture of glutin or gliadin, vegetable fibrin, vegetable casein, oily material, etc., and is a very nutritious element of food. It may be separated from the flour of grain by subjecting this to a current of water, the starch and other soluble matters being thus washed out. [ 1913 Webster ]
Gluten bread, bread containing a large proportion of gluten; -- used in cases of diabetes. --
Gluten casein (Chem.), a vegetable proteid found in the seeds of grasses, and extracted as a dark, amorphous, earthy mass. --
Gluten fibrin (Chem.), a vegetable proteid found in the cereal grains, and extracted as an amorphous, brownish yellow substance. [ 1913 Webster ]
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