Definition of Legumins
1. legumin [n] - See also: legumin
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Lexicographical Neighbors of Legumins
Literary usage of Legumins
Below you will find example usage of this term as found in modern and/or classical literature:
1. Elements of the Comparative Anatomy of Vertebrates by Gustav Mann, Walther Löb, Henry William Frederic Lorenz, Robert Wiedersheim, William Newton Parker, Thomas Jeffery Parker, Harry Clary Jones, Sunao Tawara, Leverett White Brownell, Max Julius Louis Le Blanc, Willis Rodney Whitney, John Wesley Brown, Wi (1906)
"... found albumins in oats, buckwheat, and especially in the different forms of pulse : peas, vetches, beans, lentils, etc. The albumins called legumins by ..."
2. Chemistry of the Proteids by Gustav Mann (1906)
"Similar substances have also been found in rye,3 maize,4 spelt,5 and barley." They constitute nearly 50 per cent of the total albumin. (c) legumins-from ..."
3. The Chemical Constitution of the Proteins by Robert Henry Aders Plimmer (1917)
"The legumins of the pea and vetch show no real difference in their physical properties and elementary composition, but the analysis shows that differences ..."
4. Practical Nursing: A Text-book for Nurses by Anna Caroline Maxwell, Amy Elizabeth Pope (1914)
"The legumins contain the most protein of any of the vegetables. They also contain a fair amount of starch and are richer in salt than cereals, ..."
5. Diet and Dietetics by Armand Gautier, Alfred James Rice-Oxley (1906)
"The albuminoid matters of green vegetables are : — Albumins, non-precipitable by dilute acetic acid and coagulable by heat ; caseins and vegetable legumins, ..."