A peculiar organic compound substance found in animals and vegetables. It is a soft solid, of a greasy appearance, which softens in air, becoming viscid, brown and semitransparent, but is insoluble in water. It is the chief constituent of muscular flesh.
Word of the Day: Catachrestical
1. A white, albuminous, fibrous substance, formed in the coagulation of the blood either by decomposition of fibrinogen, or from the union of fibrinogen and paraglobulin which exist separately in the blood. It is insoluble in water, but is readily digestible in gastric and pancreatic juice.
2. The white, albuminous mass remaining after washing lean beef or other meat with water until all coloring matter is removed; the fibrous portion of the muscle tissue; flesh fibrin.
3. An albuminous body, resembling animal fibrin in composition, found in cereal grains and similar seeds; vegetable fibrin.
Fibrin
Encyclopedia Britannica
FIBRIN, or Fibrine, is a member of the important group of albuminoid or proteinous substances which, embracing albumen, casein, gluten, and other allied compounds, con-gtitute essential principles of animal and of the higher vegetable organisms. The substances are distinguished among themselves more by physical peculiarities and properties than by distinctions of chemical constitution, which, indeed, is so variable as to point to the conclusion that the various principles are not to be regarded as definite chemical compounds. In a physiological sense fibrin results from the union of two albuminoids which exist separately in the blood, fibrinogen and the fibrinoplastic substance. The body is most readily obtained by lashing blood-clot with a loose bundle of twigs, when the substance will attach itself to the twigs in a filamentous condition. On being purified by washing with water, it forms a soft elastic transparent or whitish mass of filaments, which have no tendency to cohere. When permitted to dry in the air it becomes a hard homy mass, with a yellowish or greenish tinge. Fibrin is quite insoluble in water, but boiled under pressure, or with long continued boiling, it dissolves with a change of its structure. It is unaffected by alcohol or ether, but in presence of dilute acids and weak alkalies it is gradually dissolved. Its average percentage composition is thus stated :—Carbon 52 ’ 6, hydrogen 7*6, nitrogen 17 ’ 4, oxygen 21‘8, sulphur 1 ’ 2. The analogous product obtained from muscular tissue is termed syntonin. Vegetable fibrin is that portion of the nitrogenous constituents of cereal grains and similar seeds which is insoluble in alcohol. Fibrin, although a substance of the highest physiological interest, and of the utmost importance as a constituent ...of food, has hitherto, unlike albumen, casein, and gluten, found no special application as a separate industrial product.
9th ed. Encyclopædia Britannica, vol. 9, p. 133
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[303 words — estimated reading time: 2 minutes]
The state of acquiring or having an excess of fibrin.
Belonging to the fibers of plants.
An albuminous substance existing in the blood, and in other animal fluids, which either alone or with fibrinoplastin or paraglobulin forms fibrin, and thus causes coagulation.
Possessed of properties similar to fibrinogen; capable of forming fibrin.
An albuminous substance, existing in the blood, which in combination with fibrinogen forms fibrin; -- called also paraglobulin.
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