A seed is the fertilised ovule in flowering plants. In addition to the embryo, the seed usually contains a certain amount of albumin for its early nourishment. Research Seed
Albumin is one of the three main components of plasma. The other two proteins are globulins and fibrinogen. All three proteins are manufactured by the liver. These three proteins circulate in plasma and act as carriers for small molecules. Albumin, the most plentiful, is similar in texture to egg whites and gives blood its gummy texture. It is soluble in water and coagulable by heat. The globulins, three in number: alpha, beta, and gamma. They are divided on the basis of electrophoretic mobility. The globulins transport certain proteins. They number half the albumin proteins found in plasma. The globulin proteins are insoluble in water, soluble in saline solutions, and coagulable by heat. Globulins are also found in cerebrospinal fluid. Gamma globulins are the antibodies of the blood, giving immunity to disease. Only 3% of plasma is made up of fibrinogen. It is an important link in the chain of reactions that leads to blood clotting (coagulation). It uses the enzyme thrombin to form a web of fine protein fibres, called fibrin, that bindblood cells together, creating a bridge over which injured tissue can rebuild itself while blood continues to flow underneath. As an important factor to coagulation, it is often referred to as factorI. Research Albumin
An astringent is a substance which contracts tissues, chiefly by coagulating albumin. When applied in the form of lotions or ointments, they reduce the congestion of mucous membranes and thus assist in the healing of wounds and ulcers. The chief natural astringents are the mineral acids, alum, lime-water, chalk, salts of copper, zinc, iron, lead, silver; and among vegetables catechu, kino, oak-bark, and galls. Research Astringent
Fibrinogen is one of the three main components of plasma. The other two being globulins and albumin. Only 3% of plasma is made up of fibrinogen. It is an important link in the chain of reactions that leads to blood clotting. It uses the enzyme thrombin to form a web of fine protein fibres, called fibrin, that bindblood cells together, creating a bridge over which injured tissue can rebuild itself while blood continues to flow underneath. As an important factor to coagulation, it is often referred to as factorI. Research Fibrinogen
Plasma, made of about 92% water, is the blood's solvent. It is the liquid part of the blood, or blood minus cells, containing proteins, minerals, and salts. Its main components are the three proteins: albumin, globulins, and fibrinogen, all of which are manufactured by the liver. These three proteins circulate in plasma and act as carriers for small molecules. Salts, minerals, sugars, fats, and proteins, all important nutrients, are transported through plasma. All of the chemicals needed by cells to stay alive are brought to them by the blood. At the same time, bicarbonates in the plasma act as a filter to remove poisonous waste to the kidneys. Albumin, the most plentiful, is similar to egg whites and gives blood its gummy texture. The globulins, three in number: alpha, beta, and gamma, transport certain proteins. They number half the albumin proteins found in plasma. Gamma globulins are the antibodies of the blood, giving immunity to disease. Only 3% of plasma is made up of fibrinogen. It is an important link in the chain of reactions that leads to blood clotting. It forms a web of fine protein fibres that bindblood cells together, creating a bridge over which injured tissue can rebuild itself while blood continues to flow underneath. Research Plasma
Syntonin or acid albumin is an intermediate product of the gastric digestion of albuminates, or proteids, which are eventually transformed into peptones. Syntonin may be produced outside the body by the prolonged action of dilute hydrochloric acid upon minced muscle. It is precipitated by sodium chloride and many other salts, as well as by neutralisation with alkalis, but not by heat. Research Syntonin
Albumen or albumin is a substance, or rather group of substances, so named from the Latin for the white of an egg (albus) , which is one of its most abundant known forms. It may be taken as the type of the protein compounds or the nitrogenous class of food stuffs. One variety enters largely into the composition of the animal fluids and solids, is coagulable by heat at and above 160 degrees, and is composed of carbon, hydrogen, nitrogen, and oxygen, with a little sulphur. It abounds in the serum of the blood, the vitreous and crystalline humours of the eye, the fluid of dropsy, the substance called coagulable lymph, in nutritive matters, the juice of flesh, etc. The blood contains about seven percent of albumen. Another variety called vegetable albumen exists in most vegetable juices and many seeds, and has nearly the same composition and properties as egg albumen. When albumen coagulates in any fluid it readily encloses any substances that may be suspended in the fluid. Hence it is used to clarify syrupy liquors. In cookery white of eggs is employed for clarifying, but in large operations like sugar-refining the serum of blood is used. From its being coagulable by various salts, and especially by corrosive sublimate, with which it forms an insoluble compound, white of egg is a convenient antidote in cases of poisoning by that substance. With lime it forms a cement to mend broken ware.
In botany the name albumen is given to the farinaceous matter which surrounds the embryo, the term in this case having no reference to chemical composition. It constitutes the meat of the cocoa-nut, the flour or meal of cereals, the roasted part of coffee, etc. Research Albumen
The albumins are simple proteins consisting largely of glutamic and aspertic acids, leucine and isoleucine and relatively large amounts of cysteine and methionine. Albumins are readily soluble in water and crystallise well. Research Albumin
Algin (Alginic Acid) is an insoluble polymeric, polysaccharide substance resembling albumin, but not coagulated by heat. It is obtained from seaweed, chiefly the genera Fucus and Laminaria, as a precipitate after boiling with sodium carbonate and adding hydrochloric acid. It is used as a dressing for fabrics and paper and as a thickening for soups and jellies, and as an emulsifier in ice-cream and other foods. In an insoluble form it can be cut, turned, and polished, like horn or vulcanite. Research Algin
The Probert Encyclopaedia was designed, edited and programed by
Matt and Leela Probert
Abbreviations
Research Seed
