"Gluten" Quotes from Famous Books
 ... have been a little while in use, though when they come immediately from the mallet, they feel as if they had been starched. This cloth sometimes breaks in the beating, but is easily repaired by pasting on a patch with a gluten that is prepared from the root of the Pea, which is done so nicely that it cannot be discovered. The women also employ themselves in removing blemishes of every kind, as our ladies do in needle-work or knotting; sometimes when their work is intended to be very fine, they will ...
— A General History and Collection of Voyages and Travels, Vol. 13 • Robert Kerr
... must be observed, that the particles of water themselves, and of animal gluten dissolved in water, as the glue used by carpenters, slide easier over each other by an additional quantity of the fluid ...
— Zoonomia, Vol. II - Or, the Laws of Organic Life • Erasmus Darwin
... such as is found nowhere except in greenhouse culture. The farmer in the humid country cannot control the amount of starch in potatoes, sugar in beets, protein in corn, gluten in wheat, except by planting varieties which are especially adapted to the production of the desired quality. The irrigation farmer, on the other hand, can produce this or that desirable quality by the control of the moisture supply ...
— Three Acres and Liberty • Bolton Hall
... native however soon set me right by taking up the root of a large reed or bulrush which grew in a dry lagoon hard by, and by showing me how the natives extracted from the rhizoma a quantity of gluten; and this was what they eat, obtaining it by chewing the fibre. They take up the root of the bulrush in lengths of about eight or ten inches, peel off the outer rind and lay it a little before the fire; then they twist and loosen the fibres, ...
— Three Expeditions into the Interior of Eastern Australia, Vol 2 (of 2) • Thomas Mitchell
... the albuminoids, which are represented by the albumin in eggs, the casein in milk and cheese, the myosin of muscle and the gluten of wheat. Second, the gelatinoids, which are represented by the ossein of bones, which can be made into glue, and the collogen of tendons. Third, nitrogen extractives, which are the chief ingredients ...
— Maintaining Health • R. L. Alsaker
... in the "white" of the egg; while the young tree or plant, springing from its embryo, finds it in the farina, or succulent matter, with which it is surrounded, and in which it has hitherto lain embedded and apparently lifeless, till the nursing sun calls it into a growing existence. It is albumen, gluten, and other substances combined, all existing in the udder, in the egg-shell, in the seed, root, or fruit; from which springs the progeny, whether it be man or beast, flying bird or swimming fish, creeping reptile ...
— The Castaways • Captain Mayne Reid
... the sparse, grassy epaulettes on the shoulders of the hills the fragrant forest, the dim jungle, the piled up rocks, the caves where the rare swiftlet hatches out her young in gloom and silence in nests of gluten and moss—all are mine to gloat over. Among such scenes do I commune with the genius of the Isle, and saturate myself with that restful yet exhilarating principle which only the individual who has mastered the art of living the unartificial life perceives. When ...
— My Tropic Isle • E J Banfield
... weight, and colour; in being more or less downy at one end, in being smooth or wrinkled, in being either nearly globular, oval, or elongated; and finally in internal texture, being tender or hard, or even almost horny, and in the proportion of gluten ...
— The Variation of Animals and Plants under Domestication - Volume I • Charles Darwin
... appeared in Haslar Hospital, which are taken Notice of by Dr. Lind, in his Two Papers on Fevers, the Blood was in quite a different State from what it is in the Yellow Fever of the West Indies; the Blood drawn from two of these Patients became covered with a thick yellow Gluten, and the Serum was of the Consistence of a thin Syrup, and of a deep yellow Tinge, and tasted bitter; and in another who was bled two Days before his Death, it threw up the same thick yellow Gluten, tho' the red Part below ...
— An Account of the Diseases which were most frequent in the British military hospitals in Germany • Donald Monro
... a hard and horny hull on the outside, a small oily and nitrogenous germ at the point, and a white body consisting mostly of starch. Each of these is worked up into various products, as may be seen from the accompanying table. The hull forms bran and may be mixed with the gluten as a cattle food. The corn steeped for several days with sulfurous acid is disintegrated and on being ground the germs are floated off, the gluten or nitrogenous portion washed out, the starch grains settled down and the residue pressed together as oil cake fodder. The refined ...
— Creative Chemistry - Descriptive of Recent Achievements in the Chemical Industries • Edwin E. Slosson
... waves. Yet, mark you, I held bravely out, fighting still the good fight. This, then, was my dinner, if such it might in truth be called: Clear soup, a smallish slice of rare roast beef cut shaving thin, gluten bread sparsely buttered, a cloud of watercress no larger than a man's hand, another raw apple and a bit of domestic cheese—nothing rich, nothing exotic, no melting French fromages, no creamy ...
— One Third Off • Irvin S. Cobb
... ad, and gluten, glutinare, literally to fasten together with glue), a term used technically in philology for the method of word-formation by which two significant words or roots are joined together in a single word to express a combination ...
— Project Gutenberg Encyclopedia
... in the cloth consists largely of protein. If flour is mixed with water, gluten is formed from the two kinds of protein that are to be found in all wheat flours. Gluten is yellowish gray in color, is extremely elastic and sticky, and, if moistened and heated, expands to many times its original bulk. These qualities of gluten are most desirable for good yeast bread; hence, the more protein ...
— School and Home Cooking • Carlotta C. Greer
... "try vegetarianism. In the morning, a little oatmeal. Wonderfully strengthening stuff, oatmeal: look at the Scotch. For dinner, beans. Why, do you know there's more nourishment in half a pint of lentil beans than in a pound of beefsteak—more gluten. That's what you want, more gluten; no corpses, no dead bodies. Why, I've known young fellows, vegetarians, who have lived like fighting cocks on sevenpence a day. Seven times seven are forty-nine. How much do ...
— Paul Kelver • Jerome Klapka, AKA Jerome K. Jerome
... the following as the composition of the pulp surrounding the seeds: Coloring resinous matter, 28; vegetable gluten, 26.5; ligneous fiber, 20; coloring, 20; extractive matter, 4; and a trace of spicy and ...
— Scientific American Supplement, Vol. XXI., No. 531, March 6, 1886 • Various
... people will dwell in it.'" Another success is the post-office, with its educating energy, augmented by cheapness, and guarded by a certain religious sentiment in mankind, so that the power of a wafer or a drop of wax or gluten to guard a letter, as it flies over sea, over land, and comes to its address as if a battalion of artillery brought it, I look upon as a fine metre ...
— Atlantic Monthly, Vol. 9, No. 54, April, 1862 • Various
... lean of meat, white of egg, casein (curd) of milk, and gluten of wheat, make muscle, blood, ...
— Public School Domestic Science • Mrs. J. Hoodless
... In this respect they are well adapted to the plains at the eastern base of the Rocky Mountains. The only detriment is the lack of a steady market. Macaroni wheat has a very hard kernel and is rich in gluten. It is used mainly in the manufacture of macaroni paste, but in Europe, when mixed with three times its weight of ordinary soft wheat, it is much used in making flour. The small amount now grown in the United States is shipped ...
— Commercial Geography - A Book for High Schools, Commercial Courses, and Business Colleges • Jacques W. Redway
... N. semiliquidity; stickiness &c adj.; viscidity, viscosity; gummosity^, glutinosity^, mucosity^; spissitude^, crassitude^; lentor^; adhesiveness &c (cohesion) 46. inspissation^, incrassation^; thickening. jelly, mucilage, gelatin, gluten; carlock^, fish glue; ichthyocol^, ichthycolla^; isinglass; mucus, phlegm, goo; pituite^, lava; glair^, starch, gluten, albumen, milk, cream, protein^; treacle; gum, size, glue (tenacity) 327; wax, beeswax. emulsion, soup; ...
— Roget's Thesaurus of English Words and Phrases: Body • Roget
... the south, dropped, to follow those slender winrows, Chaff, straw, splinters of wood, weeds, and the sea-gluten, Scum, scales from shining rocks, leaves of salt-lettuce, left by the tide; Miles walking, the sound of breaking waves the other side of me, Paumanok, there and then, as I thought the old thought of ...
— Poems By Walt Whitman • Walt Whitman
... a generation ago by Mennonite colonists. At present these wheats are grown chiefly in the central and southern parts of the Great Plains area and in Canada, though they are rapidly spreading over the intermountain country. These are good milling wheats of high gluten content and yielding abundantly under dry-farm conditions. It is quite clear that these wheats will soon displace the older winter wheats formerly grown on dry-farms. Turkey wheat promises to become the leading dry-farm wheat. The semisoft ...
— Dry-Farming • John A. Widtsoe
... as the fats of meat and butter, the starch which makes up the larger part of the nutritive material of flour and potatoes and sugar and sweetmeats. Conversely, we have relatively too little of the protein of flesh-forming substances, like the lean of meat and fish and the gluten of wheat, which make muscle and sinew and which are the basis of ...
— Scientific American Supplement, No. 1082, September 26, 1896 • Various
... whole grain bread, or oatmeal porridge and fruit.—Whole grain bread signifies any variety of bread made from flour containing the entire contents of the grain, the gluten as well as the bran; among these are Graham-bread, rye-bread, ...
— Valere Aude - Dare to Be Healthy, Or, The Light of Physical Regeneration • Louis Dechmann
... the phosphoric acid, the gluten, and other interesting constituents of the tea leaf, we proceed to the observed effects of tea ...
— Tea Leaves • Francis Leggett & Co.
... understand, of course, that sugar is entirely debarred. Also, that fats, milk, cheese, cream, eggs, and so on, are cut off for the time being. Also that bread and farinaceous foods are all cut off. In place of bread or toast you must use gluten biscuits." For breakfast, in this dietary, one or two gluten biscuits are allowed and a cup of unsweetened coffee. Also, six ounces of lean grilled steak, chops or chicken, and any white fish—or the whites ...
— The Fun of Getting Thin • Samuel G. Blythe |
