glutinaceous

English

Adjective

glutinaceous (comparative more glutinaceous, superlative most glutinaceous)

1. (uncommon) Synonym of glutinous.
   • [1808], “Art of making Wafers”, in The Family Receipt-Book; or, Universal Repository of Useful Knowledge and Experience in All the Various Branches of Domestic Œconomy. […], London: […] [F]or the Editors, […] by Oddy and Co. […]; and W. Oddy, […], →OCLC, page 417, column 2:

     The glutinaceous substance of wafers, to say nothing of the colours, if much be eaten, may occasion dangerous stoppages in the intestines.

   • 1878, H., “[Practical Chemistry and the Arts.] Macaroni.”, in James R[obinson] Nichols, W[illiam] J[ames] Rolfe, editors, The Boston Journal of Chemistry. […], volume XII, Boston, Mass.: Journal of Chemistry Company, […], page 148, column 2:

     On cooking, the real glutinaceous macaroni swells up to more than double its original thickness without becoming at all pasty or falling apart, so that the fact of its preserving its tubular form is one of the best proofs of its excellence.

   • 1897, anonymous author, Miss Martin: or, An Account of Impassioned Desires Told by an Anonymous but Unhindered Witness Thereto, New York, N.Y.: Grove Press, Inc., published 1986, →ISBN, pages 128 and 161:

     Besides which, of course, he felt deuced uncomfortable in his glutinaceous state, not to say foolishly inadequate. […] Passing his hand beneath the slight bulge of her belly, he found the glutinaceous lips of her cunny which ridged themselves as Letitia found herself again coming on heat.

   • 1903, anonymous author, edited by M.H., Julie: Originally Printed as from ‘London & Paris, 1903’, New York, N.Y.: Grove Press, Inc., published 1984, →ISBN, page 114:

     His come arced thickly into the air, noble and glutinaceous in its passage, directing its passage towards Sylvia’s neatly-shod feet, though of course it did not reach them but plopped down on the intervening surface, to be followed immediately by another and another—all the while his thick pego pulsing madly in my hand as it discharged its first load.

   • 1942 November, A. A. Levinson, “Soybean Products in Food Manutacture”, in Geo[rge] M[artin] Strayer, Kent Pellett, editors, The Soybean Digest, volume 3, number 1, Hudson, Ia.: American Soybean Association, page 4, column 3:

     We also knew that the protein of the soybean was not glutinaceous, as wheat was, but milk was used in bread and the protein of milk was not glutinaceous.

   • 1950 September 28, “24 Hours Needed To Process Each Cargo For Front”, in The Vallejo Evening News-Chronicle, 83rd year, number 178, Vallejo, Calif., page 22:

     Mixing some of the supposed O group red cells with anti-A and anti-B serum, it can be determined whether or not the blood is actually group O, by the lack of a glutinaceous reaction, known as “clumping.”

   • 1956, Andrew C[harles] O’Dell, Railways and Geography, London: Hutchinson’s University Library, page 57:

     In the black-earth lands of the Deccan the rains turn the soil into a glutinaceous mass and repair work is made most difficult at the time it is most needed.

   • 1969 July 12, “‘Hmmm, Nurse, This Looks Serious’”, in San Francisco Examiner, 105th year, number 26, San Francisco, Calif., page 5:

     “Looks to me like you have a serious case of hyper-glutinaceous-gastro phobia. Get the operating table ready . . . we’ll move you right into surgery.” Michael McCarthy, playing the patient at a San Diego hospital, does not seem particularly worried as his twin sisters, Patricia and Sheila, look him over. All three were awaiting tonsilectomies.

   • 1970 December, G[eorge] R[ichard] Potts, “Studies on the Changing Role of Weeds of the Genus Polygonum in the Diet of the Partridge Perdix perdix L.”, in Journal of Applied Ecology, volume 7, number 3, →ISSN, page 574:

     There is no evidence from chemical analyses that cereal grain is less suitable than the Polygonum seed, although it is larger and more glutinaceous.

   • 1975, Pierre Agrinier, Mounds 9 and 10 at Mirador, Chiapas, Mexico, Provo, Ut.: New World Archaeological Foundation, page 94, column 1:

     Chia is a glutinaceous seed (of Salvia hispánica) cultivated and used for food, drink, and oil, and a traded item thought to have given rise to the name Chiapas.

   • 1980, Michael A[lan] Weiner with Janet Weiner and Norman R[obert] Farnsworth, “Comfrey”, in Weiner’s Herbal: The Guide to Herb Medicine, New York, N.Y.: Stein and Day, published 1982, →ISBN, page 71, column 2:

     External applications in the form of plasters made from decoctions of the glutinaceous root reportedly aided the knitting of tissues cut during surgery or torn apart from injury.

   • 1981, Working Papers Prepared as Background for Testing for Effects of Chemicals on Ecosystems, Washington, D.C.: National Academy Press, page 63:

     The surface growth is a mixture of algae and bacteria; it is rather glutinaceous and thus difficult to remove by mechanical means.

   • 1996, Klaus Hausmann, Norbert Hülsmann, with Hans Machemer, Maria Mulisch, and Günther Steinbrück, “[Comparative Morphology and Physiology of Protozoa] Motility”, in Protozoology, 2nd edition, Stuttgart, New York, N.Y.: Georg Thieme Verlag; New York, N.Y.: Thieme Medical Publishers, Inc., →ISBN, part III (Selected Topics of General Protozoology), page 188, column 1:

     A haptonema is glutinaceous and, acting as a holdfast, allows an organism to attach to a substrate.

   • 2001, Roger R.B. Leakey, “Win:Win landuse strategies for Africa: 1. Building on experience with agroforests in Asia and Latin America”, in The International Forestry Review, volume 3, number 1, Commonwealth Forestry Association, →ISSN, page 5, column 2:

     The kernels from fruits of this tree are an important source of both a polysaccharide, which forms the glutinaceous food thickening agent (Ndjouenkeu et al. 1996), and an oil.

   • 2015, Éric Kayser, translated by JMS Books, LLP, The Larousse Book of Bread: Recipes to Make at Home, London, New York, N.Y.: Phaidon Press, →ISBN, page 307, column 1:

     Kneading develops the glutens into strands that form a glutinaceous network. […] Kneading by hand involves pushing and pulling the dough on a work surface, turning it and shaping it to aerate the dough and help it form a glutinaceous network.