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Protein   Listen
Protein  n.  (Physiol. Chem.) Any polymer of an amino acid joined by peptide (amide) bonds. Most natural proteins have alpha-amino acids as the monomeric constituents. All classical enzymes are composed of protein, and control most of the biochemical transformations carrie dout in living cells. They may be soluble, as casein, albumins, and other globular proteins, or insoluble (e. g. "structural proteins"), as collagen or keratin. "albumin", an older term for protein, is now used primarily to refer to certain specific soluble globular proteins found in eggs or blood serum, e.g. bovine serum albumin, the main soluble protein in teh serum of cattle, used as an enzymatically inert protein in biochemical research. Note: In the 1913 dictionary, protein was defined as: "A body now known as alkali albumin, but originally considered to be the basis of all albuminous substances, whence its name."
Protein crystal. (Bot.) See Crystalloid, n., 2.

Collaborative International Dictionary of English 0.48

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"Protein" Quotes from Famous Books

... Germans, this element was the essence of life itself, for by the influence of its emanations, they had achieved the synthesis of protein capable of completely nourishing the human body—a thing that could be accomplished in the outside world only through the aid of natural protein derived from ...
— City of Endless Night • Milo Hastings

... The quantities of 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 ...
— The Negro Farmer • Carl Kelsey

... elements, carbon, hydrogen, oxygen, and nitrogen, in very complex union, and that they behave similarly towards several reagents. To this complex combination, the nature of which has never been determined with exactness, the name of Protein has been applied. And if we use this term with such caution as may properly arise out of our comparative ignorance of the things for which it stands, it may be truly said, that all protoplasm is proteinaceous, ...
— Lectures and Essays • Thomas Henry Huxley

... and his good friend, Mapfarity, the Ssassaror Giant, became taboo-breakers when they were children and played together on the beach where they first ate seafood out of curiosity, then continued because they liked it. And due to their protein diet the Terran had grown well over six feet in height and the Ssassaror seemed to have touched off a rocket of expansion in his body with his protein-eating. Those Ssassarors who shared his guilt—became meat-eaters—became ostracized and eventually moved off to live by themselves. ...
— Rastignac the Devil • Philip Jose Farmer

... what it is expected to do. To aid in the selection of food, therefore, it is extremely necessary to become familiar with the five substances, constituents, or principles of which foods are made up; namely, water, mineral matter, or ash, protein, fat, and carbohydrate. A knowledge of these will help also in determining the cooking methods to adopt, for this depends on the effect that heat has on the various substances present in a food. Of course, so far as flavor is concerned, it ...
— Woman's Institute Library of Cookery, Vol. 1 - Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads • Woman's Institute of Domestic Arts and Sciences

... inorganic matter; and ammonia, another inorganic matter, found in the air; and then, by some wonderful chemical process, the details of which chemists do not yet understand, though they are near foreshadowing them, it combines them into one substance, which is known to us as 'Protein,' a complex compound of carbon, hydrogen, oxygen, and nitrogen, which alone possesses the property of manifesting vitality and of permanently supporting animal life. So that, you see, the waste products of the animal economy, the effete materials which are continually ...
— The Present Condition of Organic Nature • Thomas H. Huxley

Words linked to "Protein" :   iodinated protein, enzyme, polypeptide, amino acid, capsid, conjugated protein, aleurone, simple protein, phosphoprotein, protein folding, gluten, macromolecule, cytokine, apoenzyme, meat, compound protein, filaggrin, amyloid protein plaque, supermolecule, proteome, legume, iodoprotein, proteinaceous, growth factor, amyloid, high-protein diet, actomyosin, silver protein, ferritin, eggs, haptoglobin, antibody, recombinant protein, C-reactive protein

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