Proteid

(pro’-te-id) [ttp , first]. Any one of the important and e ential nitrogenous constituents of animal (animal P.) and vegetable (vegetable P.) ti ues. They are colloid, non crystallizable, and levorotary, are precipitated from solutions by alcohol and various metallic salts, and coagulated by heat and mineral acids. Proteids are divided by Landois into: (a) native albumins: serum album in, egg-albumin, met album in, and par album in(b); derived ’albumins, or albuminates: acid-albumin, syntonin, alkali-albumin, and casein; (c) globulins: crystal lin, vitellin, para globulin, or serum-globulin, fibrinogen, myosin, globin; (d) fibrins; (e) coagulated proteids; (f ) albumoses and peptones; (g) lardacein. P., Bacterial, one formed by the action of a microorganism. P., Bacterial Cellular, any proteid found in the bodies of bacteria. P., Defensive, one of the proteids existing in the blood and rendering the system immune to infectious diseases. 528