GUMMI
\ɡˈʌmi], \ɡˈʌmi], \ɡ_ˈʌ_m_i]\
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An immediate principle of vegetables. It is a solid, uncrystallizable, inodorous substance, of a mawkish taste, unchangeable in the air, insoluble in alcohol, but soluble in water, with which it forms a mucilage. It is obtained from various species of mimosa and prunus; and consequently there are many varieties of gum. They are used in medicines as demulcents, emollients, and relaxants, particularly in catarrh, intestinal irritations, &c.; and in Pharmacy, they are employed in the formation of emulsions, pills, &c.
By Robley Dunglison
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[Latin] See Gum. G. acaciae (Acaciae g., G. arabicum, G. mimosae), gum arabic. G. ammoniacum, ammoniac. G. elasticum, caoutchouc. G. euphorbium, euphorbium. G. galbani, galbanum. G. gambogiae (G. guttae, G. gutti), gamboge. G. kino, kino. G. myrrha, myrrh. G. plasticum, gutta-percha. G. resina, gum-resin. G. tragacantha, tragacanth.
By Alexander Duane
Word of the day
Dopamine Acetyltransferase
- An enzyme that catalyzes the of groups from acetyl-CoA to arylamines. They have wide specificity for aromatic amines, particularly serotonin, and can also catalyze acetyl transfer between arylamines without CoA. EC 2.3.1.5.