NONGLUTINOUS Meaning and
Definition
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Nonglutinous is an adjective that refers to something that is free or lacking in stickiness, viscosity, or gumminess. It describes a substance or texture that does not possess the characteristic of being adhesive or having the tendency to become sticky when chewed or handled.
In the culinary context, nonglutinous is often used to describe foods, particularly grains or cereals, that do not contain gluten or have a low gluten content. Gluten is a protein found in wheat and related grains that gives dough its elastic and cohesive properties. Therefore, nonglutinous can indicate a food product or dish that is suitable for individuals with gluten sensitivity, intolerance, or celiac disease.
Outside of the culinary domain, nonglutinous can be used to describe various other substances or materials. For instance, it may refer to a non-sticky adhesive or glue that does not leave residue when used or to a non-viscous liquid that flows easily without being overly thick or syrupy. It can also be employed to describe a non-gummy substance or texture in general, such as nonglutinous slime, paste, or gel.
Overall, nonglutinous is an adjective that signifies the absence of stickiness or gumminess in a substance, whether in terms of food, adhesives, or other materials.
Common Misspellings for NONGLUTINOUS
- bonglutinous
- monglutinous
- jonglutinous
- honglutinous
- ninglutinous
- nknglutinous
- nlnglutinous
- npnglutinous
- n0nglutinous
- n9nglutinous
- nobglutinous
- nomglutinous
- nojglutinous
- nohglutinous
- nonflutinous
- nonvlutinous
- nonblutinous
- nonhlutinous
- nonylutinous
Etymology of NONGLUTINOUS
The word "nonglutinous" is derived from two main components: "non-" and "glutinous".
1. "Non-": This is a prefix meaning "not" or "without". It comes from the Latin word "non", which has the same meaning.
2. "Glutinous": This adjective is formed from the noun "glue" (or "gluten") and the suffix "-ous", which means "full of" or "characterized by". "Glue" comes from Old French "gleu" and Latin "glus", both meaning "glue" or "birdlime". The term "glue" specifically refers to the sticky substance made from animal collagen, while "gluten" is the sticky protein found in grains like wheat.
