lignin — definition (Food Biotechnology)

Food Biotechnology

A group of high-molecular-weight amorphous polymers of phenylpropanoid compounds, giving strength to certain tissues. A major component of wood.

UN Food and Agriculture Organization — Glossary of Biotechnology for Food and Agriculture

Science› Energy

Renewable Energy

An amorphous polymer that, together with cellulose, forms the cell walls of woody plants. Lignin acts as the bonding agent between cells.

Oregon Dept of Energy — ODOE Glossary of Energy Terms retrieved 2014-06-15

Science› Energy› Renewable Energy

The major non-carbohydrate, polypenolic structural constituent of wood and other native plant material that encrusts the cell walls and cements the cells together. It is a highly polymeric substance, with a complex, cross-linked, highly aromatic structure of molecular weight about 10,000 derived principally from coniferyl alcohol (C₁₀H₁₂O₃) by extensive condensation polymerization. Higher heating value (oven dry basis): HHV=9111 BTU/LB (5062 CAL/G, 21178 J/G). (Source: Domalski, E.S.; Milne T.A., ed. Thermodynamic Data for Biomass Materials and Waste Components. The ASME Research Committee on Industrial and Municipal Wastes, New York: The American Society of Mechanical Engineers, 1987)

National Renewable Energy Laboratory (NREL) — Glossary of Biomass Terms retrieved 2014-06-15