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Vitellin   Listen
noun
Vitellin  n.  (Physiol. Chem.) An albuminous body, belonging to the class of globulins, obtained from yolk of egg, of which it is the chief proteid constituent, and from the seeds of many plants. From the latter it can be separated in crystalline form.






Collaborative International Dictionary of English 0.48








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"Vitellin" Quotes from Famous Books



... mercury. The globulins are proteids extracted from food materials by dilute salt solution after the removal of the albumins. Globulins also are coagulated by heat and precipitated by chemicals. The amount of globulins in vegetable foods is small. In animal foods myosin in meat and vitellin, found in the yolk of the egg, and some of the proteids of the blood, are examples of globulins. Albuminates are casein-like proteids found in both animal and vegetable foods. They are supposed to be proteins that are in ...
— Human Foods and Their Nutritive Value • Harry Snyder

... all the fatty matter, and this, with a modified form of albumen called vitellin, forms a kind of yellow emulsion. It is inclosed in a thin membrane, which separates it ...
— Science in the Kitchen. • Mrs. E. E. Kellogg



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