4. (a) A wooden wedge used in splitting blocks. [Prov. Eng.] (b)
(Mining) A piece of wood used to fill up behind cribbing or tubbing.
Raymond. (c) (Bricklaying) A bat, or small piece of brick, used to fill
out a course. Knight. (d) (Arch.) An arched opening to the ashpit of a
kiln. (e) A block used for a fulcrum.
5. (Zoˆl.) The broad-nosed eel (Anguilla latirostris), found in Europe,
Asia, the West Indies, etc.
Glu`ta*con"ic (?), a. [Glutaric + aconitic.] (Chem.) Pertaining to, or
derived from, an acid intermediate between glutaric and aconitic acids.
||Glu*tÊ"us (?), n. [NL. See Gluteal.] (Anat.) The great muscle of the
||buttock in man and most mammals, and the corresponding muscle in many
||lower animals.
In man, the glutÊus is composed of three distinct parts, which extend
and abduct the thigh, and help support the body in standing.
Glu*tam"ic (?), a. [Gluten + -amic.] (Chem.) Of or pertaining to
gluten.
Glutamic acid, a nitrogenous organic acid obtained from certain
albuminoids, as gluten; -- called also amido-glutaric acid.
Glu*tar"ic (?), a. [Glutamic + tartaric.] (Chem.) Of, pertaining to, or
designating, an acid so called; as, glutaric ethers.
Glutaric acid, an organic acid obtained as a white crystalline
substance, isomeric with pyrotartaric acid; -- called also normal
pyrotartaric acid.
Glu"ta*zine (?), n. (Chem.) A nitrogenous substance, forming a heavy,
sandy powder, white or nearly so. It is a derivative of pyridine.
Glu"te*al (?), a. [G. &?; rump, pl., the buttocks.] (Anat.) Pertaining
to, or in the region of, the glutÊus.
Glu"ten (?), n. [L., glue: cf. F. gluten. See Glue.] (Chem.) The
viscid, tenacious substance which gives adhesiveness to dough.
Gluten is a complex and variable mixture of glutin or gliadin,
vegetable fibrin, vegetable casein, oily material, etc., and is a very
nutritious element of food. It may be separated from the flour of grain
by subjecting this to a current of water, the starch and other soluble
matters being thus washed out.
Gluten bread, bread containing a large proportion of gluten; -- used in
cases of diabetes. -- Gluten casein (Chem.), a vegetable proteid found
in the seeds of grasses, and extracted as a dark, amorphous, earthy
mass. -- Gluten fibrin (Chem.), a vegetable proteid found in the cereal
grains, and extracted as an amorphous, brownish yellow substance.
||Glu*te"us (?), n. [NL.] (Anat.) Same as GlutÊus.