vegetable albumin
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vegetable albumin — any albumin of vegetable origin … Medical dictionary
vegetable fibrin — Zymome y mome, n. [Gr. ? a fermented mixture.] (Old Chem.) A glutinous substance, insoluble in alcohol, resembling legumin; now called {vegetable fibrin}, {vegetable albumin}, or {gluten casein}. [1913 Webster] … The Collaborative International Dictionary of English
albumin — [al byo͞o′min] n. [ ALBUM(EN) + IN1] any of a group of water soluble proteins found in milk, egg, muscle, blood, and in many vegetable tissues and fluids: albumins are coagulated by heat and are hydrolyzed to a number of amino acids: see GLOBULIN … English World dictionary
albumin — /al byooh meuhn/, n. Biochem. any of a class of simple, sulfur containing, water soluble proteins that coagulate when heated, occurring in egg white, milk, blood, and other animal and vegetable tissues and secretions. Also, albumen. [ALBUM(EN) +… … Universalium
albumin — /ˈælbjəmən / (say albyuhmuhn) noun albumen, any of a class of water soluble proteins occurring in animal and vegetable fluids and tissues. In animal plasma albumin is involved in osmotic regulation and transport, as of lipids. {Latin albūmen} …
albumin — One of a group of heat coagulable, water soluble proteins occurring in egg white, blood serum, milk, and many animal and vegetable tissues … Forensic science glossary
albumin — al•bu•min or albumen [[t]ælˈbyu mən[/t]] n. biochem. any of a class of simple, sulfur containing, water soluble proteins that coagulate when heated, occurring in egg white, milk, blood, and other animal and vegetable tissues and secretions •… … From formal English to slang
phytalbumin — phy·tal·bu·min (fi″tal buґmin) [phyto + albumin] vegetable albumin … Medical dictionary
gluten casein — Zymome y mome, n. [Gr. ? a fermented mixture.] (Old Chem.) A glutinous substance, insoluble in alcohol, resembling legumin; now called {vegetable fibrin}, {vegetable albumin}, or {gluten casein}. [1913 Webster] … The Collaborative International Dictionary of English
Zymome — y mome, n. [Gr. ? a fermented mixture.] (Old Chem.) A glutinous substance, insoluble in alcohol, resembling legumin; now called {vegetable fibrin}, {vegetable albumin}, or {gluten casein}. [1913 Webster] … The Collaborative International Dictionary of English
