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 — 1630s, any sticky substance, from M.Fr. gluten (16c.) or directly from L. gluten glue (see GLUE (Cf. glue)). Used 16c. 19c. for the part of animal tissue now called FIBRIN (Cf. fibrin); used since 1803 of the nitrogenous part of the flour of… … Etymology dictionary
fibrin — fibrinous, adj. /fuy brin/, n. 1. the insoluble protein end product of blood coagulation, formed from fibrinogen by the action of thrombin in the presence of calcium ions. 2. Bot. a fibrinlike substance found in some plants; gluten. [1790 1800;… … Universalium
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
fibrin — fi•brin [[t]ˈfaɪ brɪn[/t]] n. 1) biochem. the insoluble protein end product of blood coagulation, formed from fibrinogen by the action of thrombin 2) bot gluten • Etymology: 1790–1800; fib(e)r+ in I fi′brin•ous, adj … From formal English to slang
fibrin — /ˈfaɪbrən/ (say fuybruhn) noun 1. Biochemistry, Physiology a white, rough, fibrous protein, formed in the clotting of blood. 2. Botany a similar substance found in some plants; gluten. {fibr + in2} …
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
Aphthous ulcer — Infobox Disease Name = Aphthous ulcer Caption = Mouth ulcer on the lower lip DiseasesDB = ICD10 = ICD10|K|12|0|k|00 ICD9 = ICD9|528.2 ICDO = OMIM = MedlinePlus = 000998 eMedicineSubj = ent eMedicineTopic = 700 eMedicine mult = eMedicine2|derm|486 … Wikipedia
