Dictionary.net

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.

A body now known as alkali albumin, but originally considered to be the basis of all albuminous substances, whence its name.

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.

An essential or necessary element in food; the muscle-making quality of food; proteid.

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.

The supposed common radical of the group of bodies which form the most essential articles of food, albumen, fibrine, etc.

Albuminous substance ; a nitrogenous compound of cell protoplasm ; the sum-total of nitrogen present in protoplasm ; a term of variable application.

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.

An old name for the supposed essential constituent of all proteids; it is probably identical with alkali-albumin.

A substance or principle formerly supposed to be the base of the proteids and an essential constituent of foods.

A peculiar body, closely allied to alkali albumin and fibrin, and analogous to if not identical with casein, to which Mulder assigns the formula C18H26N4O15.