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s 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.

d four legs. It includes Proteus and Menobranchus (Necturus). Called also Proteoidea, and Proteida.

One of a class of organic principles (called also proteids) which form the main part of organized tissues. Brunton.

A proteid substance present in both the animal and the vegetable kingdom. In the animal kindom it is chiefly found in milk, and constitutes the main part of the curd separated by rennet; in the vegetable kingdom it is found more or less abundantly in the seeds of leguminous plants. Its reactions resemble those of alkal…

Changed into, or contained in, a coagulum or a curdlike mass; curdled. Coagulated proteid (Physiol. Chem.), one of a class of bodies formed in the coagulation of a albuminous substance by heat, acids, or other agents.

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

he ferment pepsin. It is the most important digestive fluid in the body, but acts only on proteid foods. -- Gastric remittent fever (Med.), a form of remittent fever with pronounced stomach symptoms.

erum, and is sometimes called crystallin. In the plural the word is applied to a group of proteid substances such as vitellin, myosin, fibrinogen, etc., all insoluble in water, but soluble in dilute salt solutions.

An insoluble, proteid substance, described by Schützenberger, formed when albumin is heated for some time with dilute sulphuric acid. It is apparently identical with antialbumid and dyspeptone.

egral part of, a living unit or of the morphological framework; as, morphotic, or tissue, proteids. Foster.

d in the decomposition of protagon with boiling baryta water, and in the putrefraction of proteid matter. It was for a long time considered identical with choline, a crystalline body originally obtained from bile. Chemically, however, choline is oxyethyl-trimethyl-ammonium hydroxide, while neurine is vinyl-trimethyl-am…

A proteidlike body found in the fluid from ovarian cysts and elsewhere. It is generally associated with a substance related to, if not identical with, glycogen.

An albuminous body formed in small quantity by the peptic digestion of proteids. It can be converted into peptone by pancreatic juice, but not by gastric juice.

e secretion products of the chloroplasts, derived from decomposition of previously formed proteids. The food substances are usually quickly translocated, those that accumulate being changed to starch, which appears in the cells almost simultaneously with the sugars. The chloroplasts perform photosynthesis only in light…

A proteid body, separated by some physiologists from blood plasma. It is probably identical with fibrinogen.

ourlike food preparation made from skim milk, and consisting essentially of the unaltered proteid of milk. It is also used in making biscuits and crackers, for mixing with cocoa, etc. A mixture of this with butter, water, and salt is called Plasmon butter, and resembles clotted cream in appearance.

Of or related to protein; albuminous; proteid.

The digestion or dissolving of proteid matter by proteolytic ferments.

Converting proteid or albuminous matter into soluble and diffusible products, as peptones. " The proteolytic ferment of the pancreas." Foster.

One of a class of soluble products formed in the digestion of proteids with gastric and pancreatic juice, and also by the hydrolytic action of boiling dilute acids on proteids. Proteoses are divided into the two groups, the primary and secondary proteoses.