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. 2000.

Look at other dictionaries:

  • 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

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