Webster's Unabridged Dictionary - Letter G - Page 28

Gluey (a.) Viscous; glutinous; of the nature of, or like, glue.

Glueyness (n.) Viscidity.

Gluish (a.) Somewhat gluey.

Glum (n.) Sullenness.

Glum (a.) Moody; silent; sullen.

Glum (v. i.) To look sullen; to be of a sour countenance; to be glum.

Glumaceous (a.) Having glumes; consisting of glumes.

Glumal (a.) Characterized by a glume, or having the nature of a glume.

Glume (n.) The bracteal covering of the flowers or seeds of grain and grasses; esp., an outer husk or bract of a spikelt.

Glumella (n.) Alt. of Glumelle

Glumelle (n.) One of the pelets or inner chaffy scales of the flowers or spikelets of grasses.

Glumly (adv.) In a glum manner; sullenly; moodily.

Glummy (a.) dark; gloomy; dismal.

Glumness (n.) Moodiness; sullenness.

Glump (v. i.) To manifest sullenness; to sulk.

Glumpy (a.) Glum; sullen; sulky.

Glunch (a.) Frowning; sulky; sullen.

Glunch (n.) A sullen, angry look; a look of disdain or dislike.

Glutted (imp. & p. p.) of Glut

Glutting (p. pr. & vb. n.) of Glut

Glut (v. t.) To swallow, or to swallow greedlly; to gorge.

Glut (v. t.) To fill to satiety; to satisfy fully the desire or craving of; to satiate; to sate; to cloy.

Glut (v. i.) To eat gluttonously or to satiety.

Glut (n.) That which is swallowed.

Glut (n.) Plenty, to satiety or repletion; a full supply; hence, often, a supply beyond sufficiency or to loathing; over abundance; as, a glut of the market.

Glut (n.) Something that fills up an opening; a clog.

Glut (n.) A wooden wedge used in splitting blocks.

Glut (n.) A piece of wood used to fill up behind cribbing or tubbing.

Glut (n.) A bat, or small piece of brick, used to fill out a course.

Glut (n.) An arched opening to the ashpit of a klin.

Glut (n.) A block used for a fulcrum.

Glut (n.) The broad-nosed eel (Anguilla latirostris), found in Europe, Asia, the West Indies, etc.

Glutaconic (a.) Pertaining to, or derived from, an acid intermediate between glutaric and aconitic acids.

Glutaeus (n.) The great muscle of the buttock in man and most mammals, and the corresponding muscle in many lower animals.

Glutamic (a.) Of or pertaining to gluten.

Glutaric (a.) Of, pertaining to, or designating, an acid so called; as, glutaric ethers.

Glutazine (n.) A nitrogenous substance, forming a heavy, sandy powder, white or nearly so. It is a derivative of pyridine.

Gluteal (a.) Pertaining to, or in the region of, the glutaeus.

Gluten (n.) The viscid, tenacious substance which gives adhesiveness to dough.

Gluteus (n.) Same as Glut/us.

Glutin (n.) Same as Gliadin.

Glutin (n.) Sometimes synonymous with Gelatin.

Glutinated (imp. & p. p.) of Glutinate

Glutinating (p. pr. & vb. n.) of Glutinate

Glutinate (v. t.) To unite with glue; to cement; to stick together.

Glutination (n.) The act of uniting with glue; sticking together.

Glutinative (a.) Having the quality of cementing; tenacious; viscous; glutinous.

Glutinosity (n.) The quality of being glutinous; viscousness.

Glutinous (a.) Of the nature of glue; resembling glue; viscous; viscid; adhesive; gluey.

Glutinous (a.) Havig a moist and adhesive or sticky surface, as a leaf or gland.

Glutinousness (n.) The quality of being glutinous.

Glutton (n.) One who eats voraciously, or to excess; a gormandizer.

Glutton (n.) Fig.: One who gluts himself.

Glutton (n.) A carnivorous mammal (Gulo luscus), of the family Mustelidae, about the size of a large badger. It was formerly believed to be inordinately voracious, whence the name; the wolverene. It is a native of the northern parts of America, Europe, and Asia.

Glutton (a.) Gluttonous; greedy; gormandizing.

Glutton (v. t. & i.) To glut; to eat voraciously.

Gluttonish (a.) Gluttonous; greedy.

Gluttonized (imp. & p. p.) of Gluttonize

Gluttonizing (p. pr. & vb. n.) of Gluttonize

Gluttonize (v. i.) To eat to excess; to eat voraciously; to gormandize.

Gluttonous (a.) Given to gluttony; eating to excess; indulging the appetite; voracious; as, a gluttonous age.

Gluttonies (pl. ) of Gluttony

Gluttony (n.) Excess in eating; extravagant indulgence of the appetite for food; voracity.

Glycerate (n.) A salt of glyceric acid.

Glyceric (a.) Pertaining to, or derived from, glycerin.

Glyceride (n.) A compound ether (formed from glycerin). Some glycerides exist ready formed as natural fats, others are produced artificially.

Glycerin (n.) Alt. of Glycerine

Glycerine (n.) An oily, viscous liquid, C3H5(OH)3, colorless and odorless, and with a hot, sweetish taste, existing in the natural fats and oils as the base, combined with various acids, as oleic, margaric, stearic, and palmitic. It is a triatomic alcohol, and hence is also called glycerol. See Note under Gelatin.

Glycerite (n.) A medicinal preparation made by mixing or dissolving a substance in glycerin.

Glycerol (n.) Same as Glycerin.

Clycerole (n.) Same as Glycerite.

Glyceryl (n.) A compound radical, C3H5, regarded as the essential radical of glycerin. It is metameric with allyl. Called also propenyl.

Glycide (n.) A colorless liquid, obtained from certain derivatives of glycerin, and regarded as a partially dehydrated glycerin; -- called also glycidic alcohol.

Glycidic (a.) Pertaining to, or derived from, glycide; as, glycidic acid.

Glycin (n.) Same as Glycocoll.

Glycocholate (n.) A salt of glycocholic acid; as, sodium glycocholate.

Glycocholic (a.) Pertaining to, or composed of, glycocoll and cholic acid.

Glycocin (n.) Same as Glycocoll.

Glycocoll (n.) A crystalline, nitrogenous substance, with a sweet taste, formed from hippuric acid by boiling with hydrochloric acid, and present in bile united with cholic acid. It is also formed from gelatin by decomposition with acids. Chemically, it is amido-acetic acid. Called also glycin, and glycocin.

Glycogen (n.) A white, amorphous, tasteless substance resembling starch, soluble in water to an opalescent fluid. It is found abundantly in the liver of most animals, and in small quantity in other organs and tissues, particularly in the embryo. It is quickly changed into sugar when boiled with dilute sulphuric or hydrochloric acid, and also by the action of amylolytic ferments.

Glycogenic (a.) Pertaining to, or caused by, glycogen; as, the glycogenic function of the liver.

Glycogeny (n.) Alt. of Glycogenesis

Glycogenesis (n.) The production or formation of sugar from gycogen, as in the liver.

Glycol (n.) A thick, colorless liquid, C2H4(OH)2, of a sweetish taste, produced artificially from certain ethylene compounds. It is a diacid alcohol, intermediate between ordinary ethyl alcohol and glycerin.

Glycol (n.) Any one of the large class of diacid alcohols, of which glycol proper is the type.

Glycolic (a.) Pertaining to, or derived from, glycol; as, glycolic ether; glycolic acid.

Glycolide (n.) A white amorphous powder, C4H4O, obtained by heating and dehydrating glycolic acid.

Glycoluric (a.) Pertaining to, derived from, glycol and urea; as, glycoluric acid, which is called also hydantoic acid.

Glycoluril (n.) A white, crystalline, nitrogenous substance, obtained by the reduction of allantoin.

Glycolyl (n.) A divalent, compound radical, CO.CH2, regarded as the essential radical of glycolic acid, and a large series of related compounds.

Glyconian (a. & n.) Glyconic.

Glyconic (a.) Consisting of a spondee, a choriamb, and a pyrrhic; -- applied to a kind of verse in Greek and Latin poetry.

Glyconic (n.) A glyconic verse.

Glyconin (n.) An emulsion of glycerin and the yolk of eggs, used as an ointment, as a vehicle for medicines, etc.

Glycosine (n.) An organic base, C6H6N4, produced artificially as a white, crystalline powder, by the action of ammonia on glyoxal.

Glycosuria (n.) Same as Glucosuria.

Glycyrrhiza (n.) A genus of papilionaceous herbaceous plants, one species of which (G. glabra), is the licorice plant, the roots of which have a bittersweet mucilaginous taste.

Glycyrrhiza (n.) The root of Glycyrrhiza glabra (liquorice root), used as a demulcent, etc.

Glycyrrhizimic (a.) From, or pertaining to, glycyrrhizin; as, glycyrrhizimic acid.

Glycyrrhizin (n.) A glucoside found in licorice root (Glycyrrhiza), in monesia bark (Chrysophyllum), in the root of the walnut, etc., and extracted as a yellow, amorphous powder, of a bittersweet taste.

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