Source: The Collaborative International Dictionary of English v.0.48
Inulin \In"u*lin\, n. [From NL. Inula Helenium, the
elecampane: cf. F. inuline.] (Chem.)
A substance of very wide occurrence. It is found dissolved in
the sap of the roots and rhizomes of many composite and other
plants, as Inula, Helianthus, Campanula, etc., and is
extracted by solution as a tasteless, white, semicrystalline
substance, resembling starch, with which it is isomeric,
having fructose units in place of most of the glucose units.
It is intermediate in nature between starch and sugar, and
replaces starch as the reserve food in Compositae. Called
also dahlin, helenin, alantin, alant starch, etc.
[1913 Webster +PJC]
Source: The Collaborative International Dictionary of English v.0.48
Dahlin \Dah"lin\ (d[aum]"l[i^]n), n. [From Dahlia.] (Chem.)
A variety of starch extracted from the dahlia; -- called also
inulin. See Inulin.
[1913 Webster]
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