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casein - 6 dictionary results
ca⋅sein
[key-seen, -see-in, key-seen]
–noun
| 1. | Biochemistry. a protein precipitated from milk, as by rennet, and forming the basis of cheese and certain plastics. |
| 2. | Fine Arts.
|
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2009.
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Based on the Random House Dictionary, © Random House, Inc. 2009.
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Link To casein
The American Heritage® Dictionary of the English Language, Fourth Edition
Copyright © 2009 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.
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Copyright © 2009 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.
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Casein
Ca"se*in\, n. [Cf. F. cas['e]ine, fr. L. caseur cheese. Cf. Cheese.] (Physiol. Chem.) A proteid substance present in both the animal and the vegetable kingdom. In the animal kingdom it is chiefly found in milk, and constitutes the main part of the curd separated by rennet; in the vegetable kingdom it is found more or less abundantly in the seeds of leguminous plants. Its reactions resemble those of alkali albumin. [Written also caseine.]
Webster's Revised Unabridged Dictionary, © 1996, 1998 MICRA, Inc.
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Main Entry: ca·sein
Pronunciation: 'kA-"sEn, ka-'sEn
Function: noun
: any of several phosphoproteins of milk: as a : one that occursas a colloidal suspension in milk called also caseinogen b : one that is produced when milk is curdled by rennet, is the chief constituent of cheese, and is used in makingplastics called also paracasein
Merriam-Webster's Medical Dictionary, © 2002 Merriam-Webster, Inc.
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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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| 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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