Tyrosin \Tyr"o*sin\, n. [Gr. ? cheese.]
(Physiol. Chem.)
A white crystalline nitrogenous substance present in small
amount in the pancreas and spleen, and formed in large
quantity from the decomposition of proteid matter by various
means, -- as by pancreatic digestion, by putrefaction as of
cheese, by the action of boiling acids, etc. Chemically, it
consists of oxyphenol and amidopropionic acid, and by
decomposition yields oxybenzoic acid, or some other benzol
derivative. [Written also tyrosine.]
[1913 Webster]
Source: The Collaborative International Dictionary of English v.0.48
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present in small amount in the pancreas and spleen, and formed
in large quantity from the decomposition of proteid matter by
various means, -- as by pancreatic digestion, by putrefaction as
of cheese, by the action of boiling acids, etc. Chemically, it
consists of oxyphenol and amidopropionic acid, and by
decomposition yields oxybenzoic acid, or some other benzol
derivative. [Written also tyrosine.]
Source: Webster's Revised Unabridged Dictionary (1913)
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