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casein
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The Salt of the World?
- Casein - n. - A proteid substance present in both the animal and the vegetable kingdom. In the animal kingdom it is chiefly found in milk, and constitutes the main part of the curd separated by rennet; in the vegetable kingdom it is found more or less abundantly in the seeds of leguminous plants. Its reactions resemble those of alkali albumin.
- Amandine - n. - The vegetable casein of almonds.
- Proteid - n. - One of a class of amorphous nitrogenous principles, containing, as a rule, a small amount of sulphur; an albuminoid, as blood fibrin, casein of milk, etc. Proteids are present in nearly all animal fluids and make up the greater part of animal tissues and organs. They are also important constituents of vegetable tissues. See 2d Note under Food.
- Dyspeptone - n. - An insoluble albuminous body formed from casein and other proteid substances by the action of gastric juice.
- Albuminate - n. - A substance produced by the action of an alkali upon albumin, and resembling casein in its properties; also, a compound formed by the union of albumin with another substance.
- Lactoabumin - n. - The albumin present on milk, apparently identical with ordinary serum albumin. It is distinct from the casein of milk.
- Lactarene - n. - A preparation of casein from milk, used in printing calico.