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Usage examples for myosin

  1. Both myosin and albumin coagulate by heating. – School and Home Cooking by Carlotta C. Greer
  2. Even though the meat has been cooked so as to extract its juices, there still remains practically all of the myosin and this is a valuable constituent. – School and Home Cooking by Carlotta C. Greer
  3. In animal foods myosin in meat and vitellin, found in the yolk of the egg, and some of the proteids of the blood, are examples of globulins. – Human Foods and Their Nutritive Value by Harry Snyder
  4. The proteids, frequently spoken of as the nitrogenous foods, are rich in one or more of the following organic substances: albumen, casein, fibrin, gelatine, myosin gluten, and legumin. – A Practical Physiology by Albert F. Blaisdell
  5. The jelly- like or pulp- like myosin in meat is held together by strings or threads of tough, fibrous stuff; and the more there is of this fibrous material in a particular piece or " cut," of meat, the tougher and less juicy it is. – A Handbook of Health by Woods Hutchinson
  6. One of the chief constituents of muscular fiber is myosin – A Practical Physiology by Albert F. Blaisdell
  7. Myosin is practically insoluble in both hot and cold water, though somewhat soluble in a salt solution. – School and Home Cooking by Carlotta C. Greer
  8. A well- known variety, called albumin, is found in the white of eggs and in the plasma of the blood, while the muscles contain an abundance of another variety, known as myosin – Physiology and Hygiene for Secondary Schools by Francis M. Walters, A.M.
  9. As not much myosin is extracted from meat in soup making, the solid part of meat must be eaten in order to obtain the greatest nourishment. – School and Home Cooking by Carlotta C. Greer