Definition of Protein

1. Noun. Any of a large group of nitrogenous organic compounds that are essential constituents of living cells; consist of polymers of amino acids; essential in the diet of animals for growth and for repair of tissues; can be obtained from meat and eggs and milk and legumes. "A diet high in protein"

Definition of Protein

1. n. A body now known as alkali albumin, but originally considered to be the basis of all albuminous substances, whence its name.

2. n. In chemical analysis, the total nitrogenous material in vegetable or animal substances, obtained by multiplying the total nitrogen found by a factor, usually 6.25, assuming most proteids to contain approximately 16 per cent of nitrogen.

Definition of Protein

1. Noun. (biochemistry) Any of numerous large, complex naturally-produced molecules composed of one or more long chains of amino acids, in which the amino acid groups are held together by peptide bonds. ¹

2. Noun. (context: nutrition) One of three major classes of food or source of food energy (4 kcal/gram) abundant in animal-derived foods (qualifier ie: meat) and some vegetables, such as legumes. ''see carbohydrate and fat for the other two major classes'' ¹

¹ Source:

Definition of Protein

1. a nitrogenous organic compound [n -S]

Lexicographical Neighbors of Protein

protein (current term)
protein complex
protein complexes
protein domain
protein domains
protein folding
protein kinase
protein kinases
protein molecule
protein phosphorylation
protein shake
protein shakes
protein subunit
protein subunits

Literary usage of Protein

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

1. Monographic Medicine by William Robie Patten Emerson, Guido Guerrini, William Brown, Wendell Christopher Phillips, John Whitridge Williams, John Appleton Swett, Hans Günther, Mario Mariotti, Hugh Grant Rowell (1916)
"protein metabolism adapts itself to the protein intake, so that protein equilibrium exists, or, in other words, the body exactly maintains tho amount of its ..."

2. A Text-book of Physiology for Medical Students and Physicians by William Henry Howell (1911)
"The digestive changes undergone by protein and its subsequent absorption have bean ... It will be remembered that the products of protein digestion are ..."

3. A Text-book of Physiology for Medical Students and Physicians by William Henry Howell (1911)
"For the first, function protein (or its split-products) is absolutely needed, and perhaps is alone needed. In any event, if the supply of non-protein is ..."

4. Chemistry of Food and Nutrition by Henry Clapp Sherman (1918)
"accomplished by adding any reasonable combination of food materials, we may feel sure that these will supply plenty of protein to meet any possible increase ..."

5. Science by American Association for the Advancement of Science (1883)
"Comparison of LDL protein with LDL cholesterol concentration in normal subjects and ... 80 О « 60 ; "О 5 го О _j О 20 40 60 80 100 120 140 ISO LDL protein ..."

6. Diet in Health and Disease by Julius Friedenwald, John Ruhräh (1907)
"THE METABOLISM OF protein. Since the classical researches of the school of Voit first showed that the adipose depots of the body, as well as the fats ..."

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