Helpful Hints
  • (1) You can search the entire content of Dean’s by phrase or by individual words. Just type your keywords into the search box and then pull down the search icon on the right and choose the option you need: search by word or by phrase or reset the content.
  • (2) Double click on a word in the content of a definition, and if the word is listed as a keyword in Dean’s, it will look that word up.
  • (3) You can use the search function to help jump the scrolling function. Simply type the first 2-3 letters into the search box then hit enter on your keyboard and the scroll will go to those Keywords that begin with those letters and allow you to scroll from there.

n. (Physiol. Chem.) 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. 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. 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.

Register or login to access full content



Professors
Professionals
Students