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Protein   Listen
noun
Protein  n.  (Physiol. Chem.) 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.






Collaborative International Dictionary of English 0.48








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"Protein" Quotes from Famous Books



... spray. It ripens earlier than rice and so may sometimes be harvested before a spell of bad weather. It yields well, it will store for some time, its taste is "little inferior to rice and better than that of barley" and it contains more protein than rice. It is cooked after slight polishing and the straw provides fodder. "In the north-east, where millet is most eaten," I was told, "there are people who are 5 ft. 10 ins. to 6 ft. and there are many wrestlers." The seeds in the handsome heavy ears ...
— The Foundations of Japan • J.W. Robertson Scott

... the fluid, and the acrid smell of formaldehyde that filled the room answered the question. "It's no good, Dal," he said, almost gently. "The stuff destroys protein, and that's about all he was. I'm sorry—I was beginning to like the little punk, even if he did get on my nerves. But he picked the one thing to fall into that could kill him. Unless he had some way to set up ...
— Star Surgeon • Alan Nourse

... of an alkaloidal nature formed in protein substances during putrefaction. They are purely chemical bodies and differ from the toxins. There are also what are called leucomaines, formed in living tissues, and when not given off by the body ...
— The Dream Doctor • Arthur B. Reeve

... are all brothers of the earth, being composed of carbon and a few other elements, and grow from it as do the trees; that we are but super-vegetables. He further instructed them as to the constitution of a balanced diet—protein for building, starches or sugar for energy, and fats for heating and also ...
— The Wrong Twin • Harry Leon Wilson

... in many plants, exhibiting certain chemical behaviour, possessing astringent properties and being capable of converting animal hide into leather. This latter property of the tannins, that of converting the easily decomposable protein of animal hide into a permanently conserved substance and imparting to this well-defined and technically valuable properties, has become the criterion of the practical consideration of a tannin. It appears that different substances certainly show the chemical reactions peculiar to the ...
— Synthetic Tannins • Georg Grasser

... solidified dew; for the ladies it's a jewel they can wear on their fingers, necks, and ears that's oblong in shape, glassy in luster, and formed from mother-of-pearl; for chemists it's a mixture of calcium phosphate and calcium carbonate with a little gelatin protein; and finally, for naturalists it's a simple festering secretion from the organ that ...
— 20000 Leagues Under the Seas • Jules Verne

... went on, showed promise of producing enormous amounts of protein quickly and cheaply—enough to increase the world's food supply by a sizable margin. Moreover, he had isolated a vitamin in this protein not found in any ...
— Tom Swift and the Electronic Hydrolung • Victor Appleton

... protein are small. Roughly speaking, the food of these negroes furnished one-third to three-fourths as much protein as are called for in the current physiological standards and as are actually found in the dietaries of well fed whites in the United States and well fed people in Europe. They were, ...
— The Negro Farmer • Carl Kelsey



Words linked to "Protein" :   PSA, amino acid, opsin, C-reactive protein, egg, prostate specific antigen, iodoprotein, conjugated protein, nucleoprotein, simple protein, silver protein, antibody, phosphoprotein, plasma protein, proteome, compound protein, cytokine, aminoalkanoic acid, filaggrin, proteinaceous, fibrin, growth factor, meat, protein folding, high-protein diet, macromolecule, supermolecule, haptoglobin, iodinated protein, capsid, recombinant protein, enzyme, amyloid, actomyosin, eggs, gluten, legume, protein molecule, milk, amyloid protein plaque



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