"glucosidal" meaning in English

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "glucoside",
        "3": "al"
      },
      "expansion": "glucoside + -al",
      "name": "suffix"
    }
  ],
  "etymology_text": "glucoside + -al",
  "head_templates": [
    {
      "args": {
        "1": "-"
      },
      "expansion": "glucosidal (not comparable)",
      "name": "en-adj"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "adj",
  "senses": [
    {
      "categories": [
        {
          "kind": "other",
          "name": "English entries with incorrect language header",
          "parents": [
            "Entries with incorrect language header",
            "Entry maintenance"
          ],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "English terms suffixed with -al",
          "parents": [],
          "source": "w"
        }
      ],
      "examples": [
        {
          "ref": "1884, Georg Dragendorff, Plant Analysis: Qualitative and Quantitative, page 154",
          "text": "The determination of the glucosidal or non-glucosidal nature of a tannin is sometimes a matter of considerable difficulty, because, on the one hand, it is not always easily separated from any glucose with which it may be contaminated, and, on the other hand, many tannins readily decompose, yielding bodies resembling their mother substances in possessing a similar action on hide, gelatine, etc.",
          "type": "quotation"
        },
        {
          "ref": "1894, American Druggist and Pharmaceutical Record - Volume 25, page 358",
          "text": "This action is doubtless due to a splitting up and oxidation of the glucosidal constituents and seems to in some way be aided by the action of the ferment of the kola.",
          "type": "quotation"
        },
        {
          "ref": "2014, Muriel Wheldale Onslow, Practical Plant Biochemistry, page 121",
          "text": "Moreover, it seems probable that if the yellow pigments acted upon are in the glucosidal state, and if the reduction takes place in the cold, allocyanin (the glucoside of allocyanidin) is formed and the product is not extracted from solution by amyl alcohol.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "Pertaining to or containing glucosides."
      ],
      "id": "en-glucosidal-en-adj-qg0WeC00",
      "links": [
        [
          "glucoside",
          "glucoside"
        ]
      ],
      "tags": [
        "not-comparable"
      ]
    }
  ],
  "word": "glucosidal"
}

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "glucoside",
        "3": "al"
      },
      "expansion": "glucoside + -al",
      "name": "suffix"
    }
  ],
  "etymology_text": "glucoside + -al",
  "head_templates": [
    {
      "args": {
        "1": "-"
      },
      "expansion": "glucosidal (not comparable)",
      "name": "en-adj"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "adj",
  "senses": [
    {
      "categories": [
        "English adjectives",
        "English entries with incorrect language header",
        "English lemmas",
        "English terms suffixed with -al",
        "English terms with quotations",
        "English uncomparable adjectives"
      ],
      "examples": [
        {
          "ref": "1884, Georg Dragendorff, Plant Analysis: Qualitative and Quantitative, page 154",
          "text": "The determination of the glucosidal or non-glucosidal nature of a tannin is sometimes a matter of considerable difficulty, because, on the one hand, it is not always easily separated from any glucose with which it may be contaminated, and, on the other hand, many tannins readily decompose, yielding bodies resembling their mother substances in possessing a similar action on hide, gelatine, etc.",
          "type": "quotation"
        },
        {
          "ref": "1894, American Druggist and Pharmaceutical Record - Volume 25, page 358",
          "text": "This action is doubtless due to a splitting up and oxidation of the glucosidal constituents and seems to in some way be aided by the action of the ferment of the kola.",
          "type": "quotation"
        },
        {
          "ref": "2014, Muriel Wheldale Onslow, Practical Plant Biochemistry, page 121",
          "text": "Moreover, it seems probable that if the yellow pigments acted upon are in the glucosidal state, and if the reduction takes place in the cold, allocyanin (the glucoside of allocyanidin) is formed and the product is not extracted from solution by amyl alcohol.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "Pertaining to or containing glucosides."
      ],
      "links": [
        [
          "glucoside",
          "glucoside"
        ]
      ],
      "tags": [
        "not-comparable"
      ]
    }
  ],
  "word": "glucosidal"
}