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Fibrin   Listen
noun
Fibrin  n.  (Physiol. Chem.)
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 factors (Physiol.), the albuminous bodies, paraglobulin and fibrinigen in the blood, which, by the action of the fibrin ferment, are changed into fibrin, in coagulation.
Fibrin ferment (Physiol. Chem.), a ferment which makes its appearance in the blood shortly after it is shed, and is supposed to be the active agent in causing coagulation of the blood, with formation of fibrin.





Collaborative International Dictionary of English 0.48


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"Fibrin" Quotes from Famous Books



... alone with him, I pricked one of his fingers: pressure forced out a drop of blood. To place it under a microscope between two plates of glass was the work of a minute. Oh, joy! The fibrin was not coagulated. The red globules appeared cleanly circular, flattened, biconcave, and without notches, indentations or spheroidal swellings. The white globules changed their shape, taking at intervals the spherical form, and varying their shapes again by delicate expansions. I was not ...
— The Man With The Broken Ear • Edmond About
... they must be applied over all the affected joints. Experience, if not science, has decided conclusively in their favor. They do effect a cessation of the local symptoms, render the urine alkaline, and diminish the amount of fibrin in ...
— Scientific American Suppl. No. 299 • Various
... carbon predominates in fats, while in vegetable food it shows itself in sugar, starch, and vegetable oils. Nitrogen is found in animal food in the albumen, fibrin, and caseine; while in vegetables it is ...
— The American Woman's Home • Catherine E. Beecher and Harriet Beecher Stowe
... two principal methods. One is to stir or whip the fresh blood rapidly with a bundle of fine twigs. When this is done, the fibrin—the part of the blood that causes solidification—adheres to the twigs, and the blood that remains, though it is unchanged in appearance, will remain liquid for an indefinite time. The other method is to dissolve a certain proportion of some alkaline ...
— The Red Thumb Mark • R. Austin Freeman
... increased in quantity and slightly altered in its composition. The water, fibrin and white corpuscles are increased; the red cells are at first relatively diminished, but later ...
— Mother's Remedies - Over One Thousand Tried and Tested Remedies from Mothers - of the United States and Canada • T. J. Ritter


Words linked to "Fibrin" :   fibrinous


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