conalbuminn.

/kɒˈnalbjuːmɪn/

Etymology: con- prefix.

Biochemistry.

An iron-binding albumin present in egg white and similar to transferrin.

ΚΠ

1900 Osborne & Campbell in Jrnl. Amer. Chem. Soc. XXII. 432 An albumin coagulating at 55°–57° forms nearly 50 per cent of the products obtained from [preparation] D.3... Since it so closely resembles ovalbumin, and is so closely associated with it, the writer suggests that it be called conalbumin.

1900 Osborne & Campbell in Jrnl. Amer. Chem. Soc. XXII. 447 The body coagulating at the lower temperature we designate conalbumin, on account of its close relation in properties and composition to ovalbumin.

1911 J. A. Mandel tr. O. Hammarsten Text-bk. Physiol. Chem. 602 The ovalbumin, like the conalbumin, has the properties of the albumins in general.

1925 A. P. Matthews Physiol. Chem. (ed. 4) 326

1956 Nature 14 Jan. 94/1 Schaible and Bandemer showed that the pink discoloration was caused by iron diffusing from the yolk and chelating with the conalbumin of the white.

This entry has not yet been fully updated (first published 1933; most recently modified version published online June 2018).

单词	conalbumin
释义	conalbuminn. /kɒˈnalbjuːmɪn/ Etymology: con- prefix. Biochemistry. An iron-binding albumin present in egg white and similar to transferrin. ΚΠ 1900 Osborne & Campbell in Jrnl. Amer. Chem. Soc. XXII. 432 An albumin coagulating at 55°–57° forms nearly 50 per cent of the products obtained from [preparation] D.3... Since it so closely resembles ovalbumin, and is so closely associated with it, the writer suggests that it be called conalbumin. 1900 Osborne & Campbell in Jrnl. Amer. Chem. Soc. XXII. 447 The body coagulating at the lower temperature we designate conalbumin, on account of its close relation in properties and composition to ovalbumin. 1911 J. A. Mandel tr. O. Hammarsten Text-bk. Physiol. Chem. 602 The ovalbumin, like the conalbumin, has the properties of the albumins in general. 1925 A. P. Matthews Physiol. Chem. (ed. 4) 326 1956 Nature 14 Jan. 94/1 Schaible and Bandemer showed that the pink discoloration was caused by iron diffusing from the yolk and chelating with the conalbumin of the white. This entry has not yet been fully updated (first published 1933; most recently modified version published online June 2018). < n.1900
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