vitellinn.
/vᵻˈtɛlɪn/, /vʌɪˈtɛlɪn/, U.S. /vəˈtɛlən/, /vaɪˈtɛlən/ Chemistry.
1. The albuminoidal substance in the yolk of egg, a mixture of albumin and casein.
ΘΚΠ
the world > life > biology > biological processes > procreation or reproduction > reproductive substances or cells > [noun] > ovum or ootid > yolk
yolkeOE
spring1600
vitellary1650
vitellus1728
food-yolk1850
vitellin1857
trophoblast1886
vitelline1891
ovovitellin1906
1857 W. A. Miller Elements Chem. III. 647 These bodies of minor importance, such as globulin and vitellin.
1867 C. L. Bloxam Chemistry 614 Yolk of egg contains a modification of albumen termed vitelline.
1886 A. H. Buck Ref. Handbk. Med. Sci. II. 640/1 The yolk..is a bright yellow mixture of about sixteen per cent. of vitellin, a substance resembling albumen.
2. A related substance found in the seeds of plants. Also attributive.
ΘΚΠ
the world > plants > part of plant > reproductive part(s) > seed > [noun] > parts of > albumen
albumen1682
yolk1795
perisperm1800
vitellus1807
vitellin1882
phytalbumose1885
phytalbumin1899
1882 R. Bentley Man. Bot. (ed. 4) i. ii. 35 The proteids exist in these grains as globulins, which hitherto have been known only to occur in animals, that is, as myosin-globulin and vitellin-globulin.
1885 G. L. Goodale in A. Gray & G. L. Goodale Bot. Text-bk. (ed. 6) II. ii. xi. 364 Weyl..holds that legumin is a mixture of vegetable vitellin and casein.
This entry has not yet been fully updated (first published 1920; most recently modified version published online December 2021).
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n.1857