Century Dictionary and Cyclopedia
- n. A simplified spelling of xanthine.
- n. One of several substances, so named with reference to their color. ( Especially— That part of the yellow coloring matter of flowers which is insoluble in water.
- n. alternative spelling of xanthine.
GNU Webster's 1913
- n. same as xanthine.
- n. (Chem.) A yellow insoluble coloring matter extracted from yellow flowers; specifically, the coloring matter of madder.
- n. (Chem.), obsolete One of the gaseous or volatile decomposition products of the xanthates, and probably identical with carbon disulphide.
- From German Xanthin ("xanthine") (Wiktionary)
“Pasteurized process cheese spread: A pasteurized process cheese food that may contain a sweetener plus stabilizing and thickening gums such as xanthin or carrageenan.”
“Others, however, are of the opinion that the amount of xanthin present in the bran is so small as not to be considered, especially when, by the removal of the xanthin, valuable mineral matter is also removed.”
“But in opposition to these views Dr. Haig thinks that as the outer brown husk of all cereals contains some xanthin, it should on this account be removed.”
“With regard to the pulse foods, Dr. Haig, in his works on uric acid, states that, containing as they do considerable xanthin, an exceedingly harmful poison, they are not to be commended as healthful articles of diet.”
“He states that he has found the pulses to contain even more xanthin than many kinds of flesh-meat, and as it is this poison in flesh that causes him to so strongly condemn the eating of meat, he naturally condemns the eating of any foods in which this poison exists in any considerable quantity.”
“Leucin, tyrosin, lithic acid, lithates, xanthin, cystin, keratin, sulphureted hydrogen, etc., are deposits in the urine and are signs of the derangement of the intestinal canal and liver.”
“Most of the nitrogenous material of the broth is in the form of creatin, sarkin, and xanthin, nitrogenous extractives or amid substances having a much lower food value than proteids.”
“The similarity between caffein and theobromin (the chief alkaloid of cocoa), xanthin (one of the constituents of meat), and uric acid, is shown by the accompanying structural formulæ.”
“The xanthin group is almost without any excitatory action, and its metabolic end products are constant.”
“The spinal and muscular hyperic excitability produced by caffein is, in his opinion, due to the methyl groups attached to the xanthin nucleus.”
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