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in•u•lin



Pronunciation: (in'yu-lin), [key]
n. Chem.
a polysaccharide, (C6H10O5)n, obtained from the roots of certain plants, esp. elecampane, dahlia, and Jerusalem artichoke, that undergoes hydrolysis to the dextrorotatory form of fructose: used chiefly as an ingredient in diabetic bread and as a reagent in diagnosing kidney function. Also called alant starch.

Random House Unabridged Dictionary, Copyright © 1997, by Random House, Inc., on Infoplease.

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