Definition of Thiamin

1. Noun. A B vitamin that prevents beriberi; maintains appetite and growth.




Definition of Thiamin

1. Noun. (alternative spelling of thiamine) ¹

¹ Source: wiktionary.com

Definition of Thiamin

1. thiamine [n -S] - See also: thiamine

Medical Definition of Thiamin

1. A member of the water-soluble B vitamin group, necessary for energy production and carbohydrate metabolism. Deficiency is known as beriberi. (27 Sep 1997)

Thiamin Pictures

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Lexicographical Neighbors of Thiamin

thiadiazoline
thiadiazolines
thiaemia
thiahelicene
thial
thialbarbital
thialdine
thialol
thials
thiam
thiamazole
thiambutene
thiambutenes
thiambutosine
thiamethoxan
thiamin (current term)
thiamin-triphosphatase
thiamin deficiency
thiamin hydrochloride
thiamin hydrochloride unit
thiamin mononitrate
thiamin oxidase
thiamin pyridinylase
thiamin pyrophosphate
thiamin pyrophosphokinase
thiaminase
thiaminase I
thiaminase II
thiaminases
thiamine

Literary usage of Thiamin

Below you will find example usage of this term as found in modern and/or classical literature:

1. Nutrient Composition of Rations for Short-term, High-intensity Combat Operations by Fnb, Institute of Medicine (U. S.), High-stress Situations, Committee on Military Nutrition Research, National Academy of Sciences (2005)
"There are no metabolic feeding studies examining the amount of thiamin ... The EAR for thiamin is based on the need for 0.3 mg thiamin/1000 kcal (IOM, ..."

2. Composition of Foods: Breakfast Cereals: Raw, Processed, Prepared by Judith S. Douglass, Ruth H. Matthews, Frank N. Hepburn (1995)
"Allowance for the thermal destruction of thiamin and folacin in cooked cereals was estimated by applying the following general retention factors developed ..."

3. American Standards of Living, 1918-1988 by Clair Brown (1994)
"... and it was eventually mandated by the majority of states.21 The importance of the enrichment of flour for providing sufficient thiamin, ..."

4. WIC Food Packages: Time for a Change by Institute Of Medicine (2006)
"Zinc, thiamin, and niacin appear to be inadequate in the diets of a substantial proportion of pregnant and lactating women. ..."

5. Composition of Foods: Baked Products: Raw, Processed, Prepared (1994)
"thiamin, riboflavin, and niacin values reflect enrichment levels unless otherwise noted. Pantothenic acid and vitamin B-6 were determined microbiologically. ..."

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