/glooh tam"ik/ , Biochem.
an amino acid, HOOCCH 2 CH 2 CH(NH 2 )COOH, obtained by hydrolysis from wheat gluten and sugar-beet residues, used commercially chiefly in the form of its sodium salt to intensify the flavor of meat or other food. Abbr.: Glu; Symbol: E
Also, glutaminic acid /glooh"teuh min"ik, glooh'-/ .
[ 1870-75; GLUT(EN) + AMIC ACID ]