Pectin is a natural gelling agent which is found in fruits. It occurs in higher concentrations in some fruits than others, with those of the citrus family being high in pectin. Crab apples also contain more than average amounts.
Pectin can be extracted from these fruits, refined and then either bottled or powdered to be added as a gelling agent when making low-pectin fruit jams and jellies. Rather than using refined pectin, it is also possible to add lemon juice to a recipe to make the jelly 'set' although this can give a definite lemony taste to the finished jelly, whereas refined pectin is almost tasteless when cooked.
So, a pectic substance could either be a fruit containing high amounts of pectin, such as crab apples or lemons, or it could be a concentrated form of pectin, such as a bottled or powdered gelling agent.
pectic substances
No, they are different.Pectin - A fiber found in the cell walls of plants Pectic - Group of carbohydrates in ripe fruit
Something related to "pectin".
pectic acid
H
Z. I. Kertesz has written: 'The pectic substances'
A substance might be pure with a single compound or impure with impurities along with principal compounds.
Pectin and gelatin are substances that can thicken liquids to form a semisolid gel.
Pectic acid, pictine acid and tannic acid can be found in tea.
Most home-brewing supply stores will sell pectic enzyme.
The value at which a substance starts catching fire.
Sugar is an example of a carbohydrate, which is probably what was meant.