casein

(ka’se-in) (L. ca’seus cheese]. The principal protein of milk and the basis of cheese. It is a white substance, soluble in dilute acids and alkalis, and resembles alkali-albumin, but contains more nitrogen. c.-dyspepton, a substance formed when milk is digested with pepsin and hydrochloric acid. gluten-c., a form of casein from the seeds of various cereal plants; glut in. c.-mercury, a preparation of casein and mercuric chlorid, soluble in water: antiseptic. c. saccharid, a preparation of casein and sugar: used in making emulsions. c.-sodium, a nutrient seta ration of casein and sodium hydroxid. le c., a protein contained in gluten and Tesembling casein. easeinhydrol (ka-se-in-hi’drol). A mixture of equal parts of magnesium perhydrol and case in calcium: used in diabetes.