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1. Resembling mucilage; that is, adhesive, viscid, sticky.
2. Synonym(s): muciparous
Farlex Partner Medical Dictionary © Farlex 2012


Resembling mucilage; i.e., adhesive, viscid, sticky.
Medical Dictionary for the Health Professions and Nursing © Farlex 2012


(mū′sĭ-lĭj) [L. mucilago, moldy juice]
Thick, viscid, adhesive liquid, containing gum or mucilaginous principles dissolved in water, usually employed to suspend insoluble substances in aqueous liquids or as a demulcent.
mucilaginous (mū-sĭl-ăj′ĭn-ŭs), adjective
Medical Dictionary, © 2009 Farlex and Partners
References in periodicals archive ?
The possibility exists that a mucilaginous mericarp might adhere to a fallen leaf, which might then function like a wing for wind dispersal, but this mode of dispersal seems highly unlikely and certainly not typical of a species (van Rheede van Oudtshoorn & van Rooyen, 1999).
The leaves contain the yellow sap called juice and a thick colorless mucilaginous material called gel.
muscarium is an entomopathogenic fungi which produce mucilaginous matrix enables to attach with host surface.
Diatoms are characterized by various growth forms described in terms of motility, colony, and extracellular mucilaginous matrix [18, 19].
The colorless mucilaginous gel of Aloe vera, consisting of approximately 99-99.5% water and 0.5-1% solid materials, includes compounds such as polysaccharides, vitamins, minerals, enzymes, phenolic compounds, and organic acids [10].
[16] found also the rise of total phenols and antioxidativity during fruit ripening with the highest levels in peels, compared to pulp and mucilaginous tissue around the seeds.
Tanthanuch [46] applied group analysis method for nonhomogeneous mucilaginous Burgers equation with proportional delay.
The seed coat is completely enveloped in a sweet, white, mucilaginous pulp that comprises approximately 40% of seed fresh weight [10].
Tragacanth gum was added to demineralized water in a ratio 1: 30 (w/w) and left to swell in a mucilaginous suspension.
They are also used in coffee fermentation to remove mucilaginous coat from coffee beans [7, 8].
Microorganisms were identified as Rhodotorula mucilaginous, Galactomyces pseudocandidum, Escherichia coli, and Rhodotorula sp., which have been previously reported in the literature as dye degrading.
Additionally, Camargo and Guerra (2005) state that the cultivar bunches are small, cylindrical and compact, its berries are black in color, round (spherical), and has a mucilaginous pulp, with a lot of pigments and foxy taste, besides having a high quantity of dyestuff.