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Possible definitions for glumes

blues
Secular musical form incorporating a repeating harmonic structure with melodic emphasis on the flatted or "blue" third and seventh notes of the scale. The specific origins of the blues are not known, but elements of the music of former slaves include the call-and-response pattern and syncopated rhythms of spirituals and work songs. The codification of the structure of the blues occurred in the early 20th cent., most commonly as a 12-bar phrase using the chords of the first, fourth, and fifth degrees of the major scale. Its origins as a primarily vocal form induced instrumental performers to imitate the human voice with "bent" notes. Lyric stanzas are usually in three lines, the words of the second generally repeating those of the first. The elaboration of the rural blues from Texas and the Mississippi delta established both lyric and instrumental traditions, often featuring speech-like inflection and guitar accompaniment. W. C. Handy's compositions brought blues elements to the popular music of the first decades of the century. The first blues recordings featured singers Ma Rainey and B. Smith in the early 1920s using jazz accompanists, performing a style which would become known as classic blues. The highly personal interpretations and improvisation of the blues, combined with elements of its structure and inflection, served as the foundation for jazz, rhythm and blues, and rock music.


glucose
Organic compound, a simple sugar (monosaccharide), chemical formula C6H12O6. The product of photosynthesis in plants, it is found in fruits and honey. As the major circulating free sugar in blood, it is the source of energy in cell function and a major participant in metabolism. Control of its level and metabolism is of great importance (see insulin). Glucose and fructose make up sucrose. Glucose units in long chains make up polysaccharides (e.g., cellulose, glycogen, starch). Glucose is used in foods, medicine, brewing, and wine making and as the source of various other organic chemicals.


glue
Adhesive substance resembling gelatin, extracted from animal tissue, particularly hides and bones, or from fish, casein (milk protein), or vegetables. Glue was used as early as 3000 BC in wooden-furniture construction in Egypt. Synthetic resin adhesives such as the epoxies are replacing glue for many uses, but glue is still widely used as an adhesive in woodworking and in certain manufacturing and other industrial processes.


gluten
Mixture of proteins not readily soluble in water that occurs in wheat and most other cereal grains. Its presence in flour makes production of leavened baked goods (see baking) possible because the chainlike gluten molecules form an elastic network that traps carbon dioxide gas and expands with it. The properties of gluten vary with its composition, which differs according to the source. Thus, doughs range from soft and extensible to tough and elastic, ...

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