a. [ G. &unr_; rump, pl., the buttocks. ] (Anat.) Pertaining to, or in the region of, the glutæus. [ 1913 Webster ]

n. [ L., glue: cf. F. gluten. See Glue. ] (Chem.) The viscid, tenacious substance which gives adhesiveness to dough. [ 1913 Webster ]

☞ Gluten is a complex and variable mixture of glutin or gliadin, vegetable fibrin, vegetable casein, oily material, etc., and is a very nutritious element of food. It may be separated from the flour of grain by subjecting this to a current of water, the starch and other soluble matters being thus washed out. [ 1913 Webster ]

Gluten bread, bread containing a large proportion of gluten; -- used in cases of diabetes. --
Gluten casein (Chem.), a vegetable proteid found in the seeds of grasses, and extracted as a dark, amorphous, earthy mass. --
Gluten fibrin (Chem.), a vegetable proteid found in the cereal grains, and extracted as an amorphous, brownish yellow substance. [ 1913 Webster ]

‖n. [ NL. ] (Anat.) Same as Glutæus. [ 1913 Webster ]