DEXTRIN or DEXTRINE is a generic and rather indefinite term applied to certain starch derivatives, intermediate in com plexity between starch and sugars. They are usually yellowish or brownish powders, but are white when !mire. When starch is acted upon by diastase, it gives ultimately maltose or malt sugar, Cl2H22011; prolonged action of acids, however, converts starch into glucose or grape sugar, C6H1206. By the controlled action of ferments or acids, or by roasting at 22o°-25o° C, the breakdown of the starch molecule can be arrested at some earlier stage to produce dextrin. Their physical and chemical properties depend upon the stage attained; thus, at one stage erythro-dextrin is produced which gives a red colour with iodine, and at a later stage achroodextrin, which gives no colour with iodine. All dextrins dis solve in water to give sticky solutions, and hence their chief use is as glues; they are also used to give glossy surfaces to cardboard, etc., and to produce a "head" on aerated liquids (See CARBO-. HYDRATES.)