Protein \Pro"te*in\, n. (Physiol. Chem.)
In chemical analysis, the total nitrogenous material in
vegetable or animal substances, obtained by multiplying the
total nitrogen found by a factor, usually 6.25, assuming most
proteids to contain approximately 16 per cent of nitrogen.
Source: Webster's Revised Unabridged Dictionary (1913)
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Protein \Pro"te*in\, n. [Gr. prw^tos first: cf. prwtei^on the
first place.]
(Physiol. Chem.)
A body now known as alkali albumin, but originally considered
to be the basis of all albuminous substances, whence its
name.
Source: Webster's Revised Unabridged Dictionary (1913)
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