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proteid
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The Salt of the World?
- 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.
- Proteidea - n. pl. - An order of aquatic amphibians having prominent external gills and four legs. It includes Proteus and Menobranchus (Necturus). Called also Proteoidea, and Proteida.
- Neurine - n. - A poisonous organic base (a ptomaine) formed in the decomposition of protagon with boiling baryta water, and in the putrefraction of proteid matter. It was for a long time considered identical with choline, a crystalline body originally obtained from bile. Chemically, however, choline is oxyethyl-trimethyl-ammonium hydroxide, while neurine is vinyl-trimethyl-ammonium hydroxide.
- Syntonin - n. - A proteid substance (acid albumin) formed from the albuminous matter of muscle by the action of dilute acids; -- formerly called musculin. See Acid albumin, under Albumin.
- Sepsin - n. - A soluble poison (ptomaine) present in putrid blood. It is also formed in the putrefaction of proteid matter in general.
- Hemiprotein - n. - An insoluble, proteid substance, described by Schutzenberger, formed when albumin is heated for some time with dilute sulphuric acid. It is apparently identical with antialbumid and dyspeptone.
- Tyrosin - n. - 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.
- Dyspeptone - n. - An insoluble albuminous body formed from casein and other proteid substances by the action of gastric juice.
- Globulin - n. - An albuminous body, insoluble in water, but soluble in dilute solutions of salt. It is present in the red blood corpuscles united with haematin to form haemoglobin. It is also found in the crystalline lens of the eye, and in blood serum, and is sometimes called crystallin. In the plural the word is applied to a group of proteid substances such as vitellin, myosin, fibrinogen, etc., all insoluble in water, but soluble in dilute salt solutions.
- 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.
- Plasmin - n. - A proteid body, separated by some physiologists from blood plasma. It is probably identical with fibrinogen.
- Xanthoprotein - n. - A yellow acid substance formed by the action of hot nitric acid on albuminous or proteid matter. It is changed to a deep orange-yellow color by the addition of ammonia.
- Proteolysis - n. - The digestion or dissolving of proteid matter by proteolytic ferments.
- Toxine - n. - A poisonous product formed by pathogenic bacteria, as a toxic proteid or poisonous ptomaine.
- Proteolytic - a. - Converting proteid or albuminous matter into soluble and diffusible products, as peptones.