| 释义 |
peptone|ˈpɛptəʊn|
[ad. Ger. pepton (C. G. Lehmann, 1849, in Ber. Sächs. Gesellsch. f. Wissensch., Math.-Phys., Cl. I. 12), ad. Gr. πεπτόν, neut. of Gr. πεπτ-ός cooked, digested; spelt -one in Fr. and Eng.]
The general name for a class of albuminoid substances into which proteids (the nitrogenous constituents of food) are converted by the action of pepsin or trypsin (the digestive ferments of the gastric and pancreatic juices); differing from proteids in not being coagulable by heat, and in being easily soluble and diffusible through membranes, and thus capable of absorption into the system.
1860N. Syd. Soc. Year Bk. Med. 76 Peptone has a very much higher endosmotic equivalent than simple albumen. 1872Huxley Phys. vi. 147. 1881 Darwin Veg. Mould 43 In such plants as Drosera and Dionæa;..animal matter is digested and converted into peptone not within a stomach, but on the surface of the leaves.
attrib.1878Kingzett Anim. Chem. 40 The peptone⁓substance is synthetically changed into solid albumin again. 1899J. Cagney tr. Jaksch's Clin. Diagn. vii. 311 The peptone precipitate is dissolved by the addition of water [etc.]. |