from The American Heritage® Dictionary of the English Language, 4th Edition
- n. Any of various water-soluble protein derivatives obtained by partial hydrolysis of a protein by an acid or enzyme during digestion and used in culture media in bacteriology.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Any water-soluble product, a mixture of polypeptides and amino acids formed by the partial hydrolysis of protein.
from the GNU version of the Collaborative International Dictionary of English
- n. The soluble polypeptides produced by hydrolysis of protein; specifically the soluble peptides into which food is transformed by the action of the gastric and pancreatic juices. Peptones are also formed from protein matter by the action of boiling water and boiling dilute acids.
- n. Collectively, in a broader sense, all the products resulting from the solution of proteinaceous matter in either gastric or pancreatic juice. In this case, however, intermediate products (albumose bodies), such as antialbumose, hemialbumose, etc., are mixed with the true peptones. Also termed albuminose.
from The Century Dictionary and Cyclopedia
- n. The general name of a class of albuminoids into which the nitrogenous elements of food (such as albumin, fibrin, casein, etc.) are converted by the action of the gastric or of the pancreatic juice.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. any of various water-soluble compounds that form by hydrolysis in the digestion of proteins to amino acids
Is it _pepsin_, the active principle of the gastric juice, which converts proteids into peptone, that is wanting, or is there a deficiency of _pancreatin_?
With weaker doses of antigen and with antigens that are harmless or practically so, such as peptone, the anaphylactic leucocytosis does not last as long but is nevertheless pronounced.
This is because the pancreatic ferment (trypsin) has digested the casein into "peptone," which does not curdle.
To mention examples, blood serum solidified at a suitable temperature is a highly suitable medium, and various media are made with extract of meat as a basis, with the addition of gelatine or agar as solidifying agents and of non-coagulable proteids (commercial "peptone") to make up for proteids lost by coagulation in the preparation.
Two hours later, Neil Noakes scraped a heavily inoculated 4 day culture plate of Helicobacter and dispersed the bacteria in alkaline peptone water a kind of meat broth used to keep bacteria alive.
I won't say a word until I get some peptone into my arteries.
He began his investigations into the constitution of the cell nucleus at the end of the seventies, and in the nineties he turned more and more to the study of the proteins, the alterations in proteins during transformation into peptone, the effects of a phenetol diet on the urine, the peptonic components of the cells, the simplest proteins, etc.
A quantity of peptone equal to 0.005 per kilo live weight will still give leucocytosis and bring about either immunity or anaphylaxis.
The proteids of flesh, like those of vegetables, are converted into peptone by the digestive juices -- taking the form of a perfectly diffusible liquid -- otherwise they could not be absorbed and utilised by the body.
It helps digest fatty matters by its emulsive powers; it has been more recently supposed to form a sort of _peptone_ with nitrogenized articles also; but, what is more to our purpose, it turns starch into sugar even more quickly than the saliva itself.