Peckish
(Peck"ish), a. Inclined to eat; hungry. [Colloq.] "When shall I feel peckish again?" Beaconsfield.
Peckled
(Pec"kled) a. Speckled; spotted. [Obs.]
Pecopteris
(||Pe*cop"te*ris) n. [NL., fr. Gr. to comb + a kind of fern.] (Paleon.) An extensive genus of
fossil ferns; — so named from the regular comblike arrangement of the leaflets.
Pecora
(||Pec"o*ra) n. pl. [NL., fr. L. pecus. See Pecuniary.] (Zoöl.) An extensive division of ruminants,
including the antelopes, deer, and cattle.
Pectate
(Pec"tate) n. (Chem.) A salt of pectic acid.
Pecten
(Pec"ten) n. [L. pecten, - inis, a comb, a kind of shellfish. See Pectinate.]
1. (Anat.) (a) A vascular pigmented membrane projecting into the vitreous humor within the globe of
the eye in birds, and in many reptiles and fishes; — also called marsupium. (b) The pubic bone.
2. (Zoöl.) Any species of bivalve mollusks of the genus Pecten, and numerous allied genera (family
Pectinidæ); a scallop. See Scallop.
3. (Zoöl.) The comb of a scorpion. See Comb, 4 (b).
Pectic
(Pec"tic) a. (Chem.) Of or pertaining to pectin; specifically, designating an acid obtained from
ordinary vegetable jelly (pectin) as an amorphous substance, tough and horny when dry, but gelatinous
when moist.
Pectin
(Pec"tin) n. [Gr. curdled, congealed, from to make fast or stiff: cf. F. pectine.] (Chem.) One of
a series of carbohydrates, commonly called vegetable jelly, found very widely distributed in the vegetable
kingdom, especially in ripe fleshy fruits, as apples, cranberries, etc. It is extracted as variously colored,
translucent substances, which are soluble in hot water but become viscous on cooling.
