myelin

[Eng., ., myel(on); -in.] Chem.: A name applied by Kirchow and Beneke to a peculiar fatty substance extracted from the yolk of hard-boiled eggs by means of alcohol. It is also said to be present in young chlorophyll, in flower stalks, and certain seeds, especially peas, always accompanied by cholesterin. It is charac terized by shooting out into spiral threads or loops when immersed in water or in a solution of sugar.