| 释义 |
† ˈzymome Chem. Obs.
Also zimome.
[ad. mod.L. zymōma, It. zimoma (Taddei), ad. Gr. ζύµωµα fermented mixture, f. ζυµοῦν: see zymosis.]
A name for that constituent of gluten which is insoluble in alcohol. Also called † zymomin.
[1820Q. Jrnl. Sci. VIII. 377 D. Taddei..having under⁓taken researches in fermentation,..in various cases has ascertained that the gluten of wheat is composed of two substances, perfectly distinct from each other, one of which he has named gloiodina, and the other zimoma.] 1820T. Thomson in Ann. Phil. May 390 M. Taddey..has lately ascertained that the gluten of wheat may be decomposed into two principles, which he has distinguished by the names, gliadine..and zimome. 1826Henry Elem. Chem. II. 268 Zimome is obtained pure by boiling gluten in alcohol. 1830Donovan Dom. Econ. I. 345 Zimomin is of a dirty white colour, hard, and without any of the elasticity which gluten possesses. 1831Jones New Convers. Chem. xxix. 292 Zymome. |