vegetable fibrin
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Fibrin — Fi brin, n. [Cf. F. fibrine. See {Fiber}.] (Physiol. Chem.) 1. A white, albuminous, fibrous substance, formed in the coagulation of the blood either by decomposition of fibrinogen, or from the union of fibrinogen and paraglobulin which exist… … The Collaborative International Dictionary of English
Fibrin factors — Fibrin Fi brin, n. [Cf. F. fibrine. See {Fiber}.] (Physiol. Chem.) 1. A white, albuminous, fibrous substance, formed in the coagulation of the blood either by decomposition of fibrinogen, or from the union of fibrinogen and paraglobulin which… … The Collaborative International Dictionary of English
Fibrin ferment — Fibrin Fi brin, n. [Cf. F. fibrine. See {Fiber}.] (Physiol. Chem.) 1. A white, albuminous, fibrous substance, formed in the coagulation of the blood either by decomposition of fibrinogen, or from the union of fibrinogen and paraglobulin which… … The Collaborative International Dictionary of English
vegetable albumin — 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
Gluten fibrin — Gluten Glu ten, n. [L., glue: cf. F. gluten. See {Glue}.] (Chem.) The viscid, tenacious substance which gives adhesiveness to dough. [1913 Webster] Note: Gluten is a complex and variable mixture of glutin or gliadin, vegetable fibrin, vegetable… … The Collaborative International Dictionary of English
Gluten — Glu ten, n. [L., glue: cf. F. gluten. See {Glue}.] (Chem.) The viscid, tenacious substance which gives adhesiveness to dough. [1913 Webster] Note: Gluten is a complex and variable mixture of glutin or gliadin, vegetable fibrin, vegetable casein,… … The Collaborative International Dictionary of English
Gluten bread — Gluten Glu ten, n. [L., glue: cf. F. gluten. See {Glue}.] (Chem.) The viscid, tenacious substance which gives adhesiveness to dough. [1913 Webster] Note: Gluten is a complex and variable mixture of glutin or gliadin, vegetable fibrin, vegetable… … The Collaborative International Dictionary of English
Gluten casein — Gluten Glu ten, n. [L., glue: cf. F. gluten. See {Glue}.] (Chem.) The viscid, tenacious substance which gives adhesiveness to dough. [1913 Webster] Note: Gluten is a complex and variable mixture of glutin or gliadin, vegetable fibrin, vegetable… … The Collaborative International Dictionary of English
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
