arabic

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See also: Arabic

English[edit]

Etymology[edit]

See gum arabic.

Noun[edit]

arabic

  1. (rare) Short for gum arabic.
    • 2008 February 28, Dolf De Rovira, Sr., Dictionary of Flavors, John Wiley & Sons, →ISBN, page 115:
      Gum arabic is known as a lower viscosity gum, with high emulsification properties. [] these alternatives are still not totally as effective as gum arabic and when pricing and availability of arabic comes back in line, many switch back, []
    • 2019 July 17, Martin Glicksman, Food Hydrocolloids, CRC Press, →ISBN, pages 24-25:
      Gum arabic has been an effective substitute but less expensive replacements comprising a spray-dried blend of modified [] Ranganna and Ranghuramaiah described the use of arabic as a cloud stabilizer in orange squash beverages, [] The arabic coating protected the fumaric acid and improved its solubility. Similar granulated condiments containing extruded meat flavoring ingredients were protected by coating them with non-hygroscopic gum arabic. []

Adjective[edit]

arabic (not comparable)

  1. Only used in arabic acid
    • 1928, Harry Athol Murray, A Physico-chemical Study of Gum Arabic ...:
      There is very little in recent literature concerning the chemistry of gum arabic other than [] . The "arabic acid" is of variable composition.
    • 2010 January 2, NIIR Board, Gums, Adhesives & Sealants Technology (with Formulae & their Applications) 2nd Edition, ASIA PACIFIC BUSINESS PRESS Inc., →ISBN, page 524:
      When solutions of arabic acid are warmed in water, a unique polysaccharide gum called degraded gum arabic is produced. The arabic acid undergoes autohydrolysis and spilts off L-arabinose, L-rhamnose, []

Romanian[edit]

Etymology[edit]

Borrowed from French arabique.

Pronunciation[edit]

Adjective[edit]

arabic m or n (feminine singular arabică, masculine plural arabici, feminine and neuter plural arabice)

  1. Arabic, Arab

Declension[edit]

Synonyms[edit]