n. [ Glycocoll + cholic. ] (Physiol. Chem.) A salt of glycocholic acid; as, sodium glycocholate. [ 1913 Webster ]

a. (Physiol. Chem.) Pertaining to, or composed of, glycocoll and cholic acid. [ 1913 Webster ]

Glycocholic acid (Physiol. Chem.), a conjugate acid, composed of glycocoll and cholic acid, present in bile in the form of a sodium salt. The acid commonly forms a resinous mass, but can be crystallized in long, white needles. [ 1913 Webster ]

n. [ Glycocoll + -in. ] (Physiol. Chem.) Same as Glycocoll. [ 1913 Webster ]

n. [ Gr. glyky`s sweet + ko`lla glue. ] (Physiol. Chem.) A crystalline, nitrogenous substance, with a sweet taste, formed from hippuric acid by boiling with hydrochloric acid, and present in bile united with cholic acid. It is also formed from gelatin by decomposition with acids. Chemically, it is amido-acetic acid. Called also glycin, and glycocin. [ 1913 Webster ]

n. [ Gr. &unr_; sweet + -gen: cf. F. glycogène. ] (Physiol. Chem.) A white, amorphous, tasteless substance resembling starch, soluble in water to an opalescent fluid. It is found abundantly in the liver of most animals, and in small quantity in other organs and tissues, particularly in the embryo. It is quickly changed into sugar when boiled with dilute sulphuric or hydrochloric acid, and also by the action of amylolytic ferments. [ 1913 Webster ]

{ } n. (Physiol.) The production or formation of sugar from gycogen, as in the liver. [ 1913 Webster ]

a. Pertaining to, or caused by, glycogen; as, the glycogenic function of the liver.

n. [ Glycerin + -ol. See Glycerin. ] (Chem.) (a) A thick, colorless liquid, C2H4(OH)2, of a sweetish taste, produced artificially from certain ethylene compounds. It is a diacid alcohol, intermediate between ordinary ethyl alcohol and glycerin. (b) Any one of the large class of diacid alcohols, of which glycol proper is the type. [ 1913 Webster ]

a. (Chem.) Pertaining to, or derived from, glycol; as, glycolic ether; glycolic acid. [ 1913 Webster ]

Glycolic acid (Chem.), an organic acid, found naturally in unripe grapes and in the leaves of the wild grape (Ampelopsis quinquefolia), and produced artificially in many ways, as by the oxidation of glycol, -- whence its name. It is a sirupy, or white crystalline, substance, HO.CH2.CO2H, has the properties both of an alcohol and an acid, and is a type of the hydroxy acids; -- called also hydroxyacetic acid. [ 1913 Webster ]

n. [ Glycol + anhydride. ] (Chem.) A white amorphous powder, C4H4O, obtained by heating and dehydrating glycolic acid. [ Written also glycollide. ] [ 1913 Webster ]