| slovo | definícia |
Gluten casein
(gcide) | Gluten \Glu"ten\, n. [L., glue: cf. F. gluten. See Glue.]
(Chem.)
The viscid, tenacious substance which gives adhesiveness to
dough.
[1913 Webster]
Note: Gluten is a complex and variable mixture of glutin or
gliadin, vegetable fibrin, vegetable casein, oily
material, etc., and is a very nutritious element of
food. It may be separated from the flour of grain by
subjecting this to a current of water, the starch and
other soluble matters being thus washed out.
[1913 Webster]
Gluten bread, bread containing a large proportion of
gluten; -- used in cases of diabetes.
Gluten casein (Chem.), a vegetable proteid found in the
seeds of grasses, and extracted as a dark, amorphous,
earthy mass.
Gluten fibrin (Chem.), a vegetable proteid found in the
cereal grains, and extracted as an amorphous, brownish
yellow substance.
[1913 Webster] |
gluten casein
(gcide) | Zymome \Zy"mome\, n. [Gr. ? a fermented mixture.] (Old Chem.)
A glutinous substance, insoluble in alcohol, resembling
legumin; -- now called vegetable fibrin, {vegetable
albumin}, or gluten casein.
[1913 Webster] Zymometer |
| | podobné slovo | definícia |
Gluten casein
(gcide) | Gluten \Glu"ten\, n. [L., glue: cf. F. gluten. See Glue.]
(Chem.)
The viscid, tenacious substance which gives adhesiveness to
dough.
[1913 Webster]
Note: Gluten is a complex and variable mixture of glutin or
gliadin, vegetable fibrin, vegetable casein, oily
material, etc., and is a very nutritious element of
food. It may be separated from the flour of grain by
subjecting this to a current of water, the starch and
other soluble matters being thus washed out.
[1913 Webster]
Gluten bread, bread containing a large proportion of
gluten; -- used in cases of diabetes.
Gluten casein (Chem.), a vegetable proteid found in the
seeds of grasses, and extracted as a dark, amorphous,
earthy mass.
Gluten fibrin (Chem.), a vegetable proteid found in the
cereal grains, and extracted as an amorphous, brownish
yellow substance.
[1913 Webster]Zymome \Zy"mome\, n. [Gr. ? a fermented mixture.] (Old Chem.)
A glutinous substance, insoluble in alcohol, resembling
legumin; -- now called vegetable fibrin, {vegetable
albumin}, or gluten casein.
[1913 Webster] Zymometer |
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