from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A colourless, amorphous, nitrogenous substance resembling gelatin, formed from cartilaginous tissue by long-continued action of boiling water.
from the GNU version of the Collaborative International Dictionary of English
- n. A colorless, amorphous, nitrogenous substance, tasteless and odorless, formed from cartilaginous tissue by long-continued action of boiling water. It is similar to gelatin, and is a large ingredient of commercial gelatin.
from The Century Dictionary and Cyclopedia
- n. The proper substance of cartilage, which is procured by boiling the tissue of cartilage as it occurs in the ribs, trachea, nose, etc., and of the cornea, in water.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a substance that resembles gelatin and is obtained by boiling cartilage in water
The distinguishing feature of cartilage chemically is that it yields on boiling a substance called chondrin, very similar to gelatin, but differing from it in several of its reactions.
It is now believed that chondrin is not a simple body, but a mixture of gelatin with mucinoid substances, chief among which, perhaps, is a compound termed chondro-mucoid.
Among the other subjects to which Müller devoted careful and successful research may be mentioned: reflex action, the chemical composition of blood plasma, the presence of chondrin in cartilage, hermaphroditism in human beings, the minute structure and origin of glands in man and animals, the lymph hearts of amphibia, and those ducts of the preliminary kidney in the foetus which have since been called by his name.
All the liquefied chondrin was by this time absorbed.
One part of chondrin jelly was dissolved in 218 parts of boiling water, and half-minim drops were given to four leaves; so that each received about 1/480 of a grain (.135 mg.) of the jelly; and, of course, much less of dry chondrin.
The chondrin which I used acted more powerfully than gelatine, but then I do not know that it was pure.
Hence a solution of chondrin seems to act far more quickly and energetically than pure gelatine or isinglass; but I am assured by good authorities that it is most difficult, or impossible, to know whether chondrin is pure, and if it contained any albuminous compound, this would have produced the above effects.
Nevertheless, I have thought these facts worth giving, as there is so much doubt on the nutritious value of gelatine; and Dr. Lauder Brunton does not know of any experiments with respect to animals on the relative value of gelatine and chondrin.
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