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casein

[key-seen, -see-in, key-seen] /ˈkeɪ sin, -si ɪn, keɪˈsin/
noun
1.
Biochemistry. a protein precipitated from milk, as by rennet, and forming the basis of cheese and certain plastics.
2.
Fine Arts.
  1. an emulsion made from a solution of this precipitated protein, water, and ammonia carbonate.
  2. a paint in which this emulsion is used as a binder.
  3. a picture produced with this paint and emulsion.
Origin of casein
1835-1845
1835-45; < Latin cāse(us) cheese1 + -in2
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2015.
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Examples from the Web for casein
Contemporary Examples
Historical Examples
  • There are other tests for casein but they are very complicated.

    The Book of Cheese Charles Thom and Walter Warner Fisk
  • Control of casein or lactose, on the contrary, is not nearly so practicable.

    The Book of Cheese Charles Thom and Walter Warner Fisk
  • Approximately 90 per cent of the nitrogenous portion (casein) was retained in the body.

    The Book of Cheese Charles Thom and Walter Warner Fisk
  • It also contains gum and sugar, fat, acids, casein and wood fibre.

    Six Cups of Coffee Maria Parloa
  • Two animals, seventy-two hours fast followed by a meal of casein and sodium glycerophosphate in water.

  • The fat and the casein are fine particles held in suspension.

    Encyclopedia of Diet Eugene Christian
  • The process when applied to the casein of milk is usually called digestion, also when coagulated blood serum is acted on.

    The Fundamentals of Bacteriology Charles Bradfield Morrey
  • A mixture of casein and celluloid has something of the merits of both.

    Creative Chemistry Edwin E. Slosson
  • Lactic acid precipitates the casein (clabbers the milk) but does not affect the fats and salts.

    The Laurel Health Cookery Evora Bucknum Perkins
British Dictionary definitions for casein

casein

/ˈkeɪsɪɪn; -siːn/
noun
1.
a phosphoprotein, precipitated from milk by the action of rennin, forming the basis of cheese: used in the manufacture of plastics and adhesives Also called (US) paracasein
Word Origin
C19: from Latin cāseus cheese + -in
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Word Origin and History for casein
n.

principal protein-constituent of milk, forming the basis of cheese, 1841, from French caséine, from Latin caseus "cheese" (see cheese (n.1)) + chemical suffix -ine (2).

Online Etymology Dictionary, © 2010 Douglas Harper
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casein in Medicine

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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casein in Science
casein
  (kā'sēn', -sē-ĭn)   
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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