1911 Encyclopædia Britannica/Inulin
|←Intuition||1911 Encyclopædia Britannica, Volume 14
|See also Inulin on Wikipedia, and our 1911 Encyclopædia Britannica disclaimer.|
INULIN (C6H10O5)x in chemistry, a starch-like carbohydrate, known also as alantin, menyanthin, dahlin, synanthrin and sinistrin. It occurs in many plants of the large genus Compositae, to which the elicampane (Lat. inula) belongs; and forms a white tasteless powder, sparingly soluble in cold water, very soluble in hot water and insoluble in alcohol. It is not coloured blue by iodine; and it reduces ammoniacal silver and gold solutions, but not Fehling's solution. Heated with water or dilute acids, it is converted into laevulose.