Glut
(Glut), v. i. To eat gluttonously or to satiety.
Like three horses that have broken fence,
And glutted all night long breast-deep in corn.
Tennyson. Glut
(Glut), n.
1. That which is swallowed. Milton
2. 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.
A glut of those talents which raise men to eminence.
Macaulay. 3. Something that fills up an opening; a clog.
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. (Zoöl.) The broad-nosed eel found in Europe, Asia, the West Indies, etc.
Glutaconic
(Glu`ta*con"ic) a. [Glutaric + aconitic.] (Chem.) Pertaining to, or derived from, an acid
intermediate between glutaric and aconitic acids.
Glutæus
(||Glu*tæ"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 glutæus is composed of three distinct parts, which extend and abduct the thigh, and help
support the body in standing.
Glutamic
(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.
Glutaric
(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.
Glutazine
(Glu"ta*zine) n. (Chem.) A nitrogenous substance, forming a heavy, sandy powder, white or
nearly so. It is a derivative of pyridine.
Gluteal
(Glu"te*al) a. [G. rump, pl., the buttocks.] (Anat.) Pertaining to, or in the region of, the glutæus.
Gluten
(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,
