The Collaborative International Dictionary
Chondrin \Chon"drin\, n. [Gr. ? cartilage.] (Physiol. Chem.) A colorless, amorphous, nitrogenous substance, tasteless and odorless, formed from cartilaginous tissue by long-continued action of boiling water. It is similar to gelatin, and is a large ingredient of commercial gelatin.
Wiktionary
n. (context organic compound English) A colourless, amorphous, nitrogenous substance resembling gelatin, formed from cartilaginous tissue by long-continued action of boiling water.
WordNet
n. a substance that resembles gelatin and is obtained by boiling cartilage in water
Wikipedia
Chondrin is a bluish-white gelatin-like substance, being a protein- carbohydrate complex and can be obtained by boiling cartilage in water. The cartilage is a connective tissue that contains cells embedded in a matrix of chondrin.
Usage examples of "chondrin".
The secretion, as we have seen, completely dissolves albumen, muscle, fibrin, areolar tissue, cartilage, the fibrous basis of bone, gelatine, chondrin, casein in the state in which it exists in milk, and gluten which has been subjected to weak hydrochloric acid.
Dionaea, 301, 310, 313 , on Drosera filiformis, 281 Caraway, oil of, action on Drosera, 211 Carbonic acid, action on Drosera, 221 , delays aggregation in Drosera, 59 Cartilage, its digestion by Drosera, 103 Casein, its digestion by Drosera, 114 Cellulose, not digested by Drosera, 125 Chalk, precipitated, causing inflection of Drosera, 32 Cheese, its digestion by Drosera, 116 Chitine, not digested by Drosera, 124 Chloroform, effects of, on Drosera, 217 , , on Dionaea, 304 Chlorophyll, grains of, in living plants, digested by Drosera, 126 , pure, not digested by Drosera, 125 Chondrin, its digestion by Drosera, 112 Chromic acid, action on Drosera, 185 Cloves, oil of, action on Drosera, 212 Cobalt chloride, action on Drosera, 186 Cobra poison, action on Drosera, 206 Cohn, Prof.
I am assured by good authorities that it is most difficult, or impossible, to know whether chondrin is pure, and if it contained any albuminous compound, this would have produced the above effects.
The chondrin which I used acted more powerfully than gelatine, but then I do not know that it was pure.
One part of chondrin jelly was dissolved in 218 parts of boiling water, and halfminim drops were given to four leaves.
Hence a solution of chondrin seems to act far more quickly and energetically than pure gelatine or isinglass.