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seeds of leguminous plants. Its reactions resemble those of alkali albumin. [Written also caseine.]

A substance produced by the action of an alkali upon albumin, and resembling casein in its properties; also, a compound formed by the union of albumin with another substance.

The vegetable casein of almonds.

A soluble product (proteose) formed in the gastric and pancreatic digestion of casein and caseinogen.

Same as Casein.

A variety of vegetable casein, resembling legumin, and found in almonds, rye, wheat, etc.

An insoluble albuminous body formed from casein and other proteid substances by the action of gastric juice. Meissner.

A preparation of casein from milk, used in printing calico.

rbonic and lactic acids, the latter, of which renders the milk sour, and precipitates the casein, thus giving rise to the so- called spontaneous coagulation of milk. -- Lactic fermentation. See under Fermentation.

resent on milk, apparently identical with ordinary serum albumin. It is distinct from the casein of milk.

An albuminous substance resembling casein, found as a characteristic ingredient of the seeds of leguminous and grain- bearing plants.

urishment of their young, consisting of minute globules of fat suspended in a solution of casein, albumin, milk sugar, and inorganic salts. "White as morne milk." Chaucer.

ciples, 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. -- Pro"te*id, a.…

nimals, which has the power of curdling milk. The ferment presumably acts by changing the casein of milk from a soluble to an insoluble form. -- Rennet stomach (Anat.), the fourth stomach, or abomasum, of ruminants.

milk (Physiol. Chem.), the whey, or fluid portion of milk, remaining after removal of the casein and fat.

alcohol, resembling legumin; -- now called vegetable fibrin, vegetable albumin, or gluten casein.