American Heritage® Dictionary of the English Language, Fourth Edition
- n. A protein found in egg yolk.
Century Dictionary and Cyclopedia
- n. The chief proteid constituent of the yolk of eggs. It is a white granular body insoluble in water, soluble in dilute salt solutions, and not precipitated by saturation with salt. It is associated with lecithin, and probably combined with it in the yolk of the egg.
GNU Webster's 1913
- 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.
- vitell(us) + -in. (American Heritage® Dictionary of the English Language, Fourth Edition)
“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.”
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