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Definition of Legumin
1. n. An albuminous substance resembling casein, found as a characteristic ingredient of the seeds of leguminous and grain-bearing plants.
Definition of Legumin
1. Noun. (protein) Any globular protein, resembling casein, found mostly in legumes or grains ¹
¹ Source: wiktionary.com
Definition of Legumin
1. a plant protein [n -S]
Medical Definition of Legumin
1.
Lexicographical Neighbors of Legumin
Literary usage of Legumin
Below you will find example usage of this term as found in modern and/or classical literature:
1. Journal of the American Chemical Society by American Chemical Society (1896)
"In recent literature legumin is most commonly referred to as a substance extracted
from seeds by caustic alkalies, and more or less altered by the action of ..."
2. A Dictionary of Chemistry and the Allied Branches of Other Sciences by Henry Watts (1871)
"240) also found in legumin prepared from peas, sweet almonds, ... When legumin
is subjected to dry distillation, it swells, yields a yellowish distillate ..."
3. Elements of Chemistry: Theoretical and Practical by William Allen Miller (1867)
"legumin is usually extracted from peas or from almonds, by digesting the pulp of the
... According to Dumas and Cahours, legumin is precipitated from its ..."
4. Hand-book of Chemistry by Leopold Gmelin, Henry Watts (1871)
"legumin precipitated by sulphuric acid, and suspended in water so as to form a milk
... legumin suspended in water, coagulates when boiled with gypsum-water ..."
5. The Chemist: A Monthly Journal of Chemical and Physical Science (1844)
"Pure legumin docs not acquire a grey color, hut a yellow color, ... The solution
of pure legumin in potassa is altered by long exposure to the air, ..."
6. Wöhler's Outlines of Organic Chemistry by Friedrich Wöhler, Ira Remsen, Rudolph Fittig (1873)
"legumin. In leguminous and many other seeds, a protein compound, ... legumin, in
a state of solution, is contained in the liquid that passes through the ..."
7. The Chemistry of Vegetable & Animal Physiology by Gerrit Jan Mulder (1849)
"But for legumin from beans they found— C 50.53 50.46 H 6.91 6.65 N 18.15 18.19
0 24.41 24.70 When bruised almonds are digested with cold water, ..."
8. Lectures on the Applications of Chemistry and Geology to Agriculture by James Finlay Weir Johnston (1849)
"The addition of an excès of arid will re-dissolve the coagulated legumin, ...
The legumin of the pea and bean, therefore, differs from the gluten of wheat, ..."
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