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Any of various water-soluble compounds that form by hydrolysis in the digestion of proteins to amino acids
Answer for the clue "Any of various water-soluble compounds that form by hydrolysis in the digestion of proteins to amino acids ", 7 letters:
peptone
Word definitions for peptone in dictionaries
WordNet
Word definitions in WordNet
n. any of various water-soluble compounds that form by hydrolysis in the digestion of proteins to amino acids
The Collaborative International Dictionary
Word definitions in The Collaborative International Dictionary
Peptone \Pep"tone\, n. [Gr. ? cooked.] (Physiol. Chem.) The soluble and diffusible substance or substances into which albuminous portions of the food are transformed by the action of the gastric and pancreatic juices. Peptones are also formed from albuminous ...
Wiktionary
Word definitions in Wiktionary
n. (context biochemistry English) Any water-soluble mixture of polypeptides and amino acids formed by the partial hydrolysis of protein.
Douglas Harper's Etymology Dictionary
Word definitions in Douglas Harper's Etymology Dictionary
1860, from German Pepton , from Greek pepton , neuter of peptos "cooked, digested" (see peptic ).\n
Usage examples of peptone.
Seven was dismayed to discover shipping manifests for large quantities of peptone, a substance used to cultivate bacteria.
Offenhouse had arranged for over two thousand liters of peptone to be shipped to India in nearly two hundred large metal drums.
Empty steel vats, waiting for the vast quantities of peptone that had just arrived from America, rested between aisles of sterile white tiles and plastic tubing.
I believe that a good dose of peptone in the arteries early in the day is essential for the efficient operation of the vigorous, human machine.
The destruction of the ferment during the process of digestion, or its absorption after the albumen had been converted into a peptone, will also account for only one out of the three latter sets of experiments having been successful.
Mixed with the hydrochloric acid it converts the proteids into peptones and proteoses.
It changes proteids into peptones and proteoses, completing the work begun by the gastric juice.
There are present in the blood, however, substances closely related to the peptones, maltose, glycerine, etc.
Furthermore the action on the proteids does not stop with the production of peptones and proteoses, but these in turn are still further reduced.