\pɹˈə͡ʊtiːn], \pɹˈəʊtiːn], \p_ɹ_ˈəʊ_t_iː_n]\
Definitions of PROTEIN
- 2010 - New Age Dictionary Database
- 1913 - Webster's Revised Unabridged Dictionary
- 1919 - The Winston Simplified Dictionary
- 1920 - A practical medical dictionary.
- 1899 - The american dictionary of the english language.
- 1920 - A dictionary of scientific terms.
- 1846 - Medical lexicon: a dictionary of medical science
- 1898 - American pocket medical dictionary
- 1916 - Appleton's medical dictionary
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By Oddity Software
By Noah Webster.
By William Dodge Lewis, Edgar Arthur Singer
One of a group of substances constituting the greater part of animal and vegetable tissues; they are formed chiefly by plants. They are of very complex constitution, all containing carbon, hydrogen, nitrogen, and oxygen, and some containing in addition iron, phosphorus, or sulphur; chemically they are regarded as peptides (polypeptides) or combinations of aminoacids and their derivatives. They are colorless, odorless, in general tasteless, and of varying degrees of solubility; they are putrefiable and readily undergo chemical change, hydrolysis, under the influence of ferments and on boiling with dilute acids or alkalies.
By Stedman, Thomas Lathrop
By Daniel Lyons
By Henderson, I. F.; Henderson, W. D.
A product of the decomposition of albumen, &c., by potassa. When animal albumen, fibrin or casein is dissolved in a moderately strong solution of caustic potassa, and the solution is exposed for some time to a high temperature, these substances are decomposed. The addition of acetic acid causes, in all three, the separation of a gelatinous translucent precipitate which has exactly the same characters and composition. This is protein. - Mulder. Protein is the basis of animal and vegetable fibrin, albumen, and casein, and of gluten, which have been, consequently, classed under the "proteinaceous aliment. Try principle," by Dr. Pereira.
By Robley Dunglison
By Willam Alexander Newman Dorland
By Smith Ely Jelliffe