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noun
1.
Biochemistry. a protein precipitated from milk, as by rennet, and forming the basis of cheese and certain plastics.
2.
Fine Arts.
a.
an emulsion made from a solution of this precipitated protein, water, and ammonia carbonate.
b.
a paint in which this emulsion is used as a binder.
c.
a picture produced with this paint and emulsion.
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2012.
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Based on the Random House Dictionary, © Random House, Inc. 2012.
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Casein
is always a great word to know.
So is dysprosium. Does it mean:
| Symbol: Pu; atomic weight: 242; atomic number: 94 |
| Symbol: Dy; atomic weight: 162.50; atomic number: 66 |
Collins
Collins English Dictionary - Complete & Unabridged 10th Edition
2009 © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009
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2009 © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009
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Etymonline
Online Etymology Dictionary, © 2010 Douglas Harper
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American Heritage
Medical Dictionary
casein ca·sein (kā'sēn', -sē-ĭn)
n.
A white, tasteless, odorless protein precipitated from cow's milk by rennin that is the basis of cheese and is used to make plastics, adhesives, paints, and foods.
The American Heritage® Stedman's Medical Dictionary
Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
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Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
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American Heritage
Science Dictionary
casein  (kā'sēn', -sē-ĭn) Pronunciation Key
A white, tasteless, odorless mixture of related phosphoproteins precipitated from milk by rennin. Casein is very nutritious, as it contains all of the essential amino acids as well as all of the common nonessential ones. It is the basis of cheese and is used to make plastics, adhesives, paints, and foods. |
The American Heritage® Science Dictionary
Copyright © 2002. Published by Houghton Mifflin. All rights reserved.
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Copyright © 2002. Published by Houghton Mifflin. All rights reserved.
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