ga lac tin, ga lac tine

[Gr. gala (gen it. galaktos )=milk; Eng. suff. -in; -ine ( Chem.).] Chem.: A nitrogenous substance obtained from milk by first precipitating the casein with acetic acid; coagulating the albumen by boiling, removing the fat by ether, concentration, filtration from earthy phosphates, allowing the milk-sugar to crystallize out, and finally precipitating the galactin by alcohol. Thirty-five parts of dried milk yield one part of galactin, which is soluble in water, insoluble in alcohol and ether. It is precipitated by tannin, but differs from gelatine in redi olving at 60°. 1. A charge made for cattle or sheep taken in to Galactin emulsifies fat. It is found in the blood, pasture; agistment. 2. A sheaf of grain tied up. of corn on end. gāit-ěd, a. [Eng. gait (2); -ed.] 1. Having a particular gait or mode of walking; used in composition; as, slow- gaited , heavy- gaited , . 2. Accustomed to the road. ( Scotch .) gāit-er (1), 8. [Fr.guêtre; O. Fr. guestre.] 1. A covering for the ankle, fitting down upon the shoe. It is usually buttoned or buckled upon the outer side, and has a strap pa ing under the sole of the shoe. 2. A half-boot with a cloth top. Now gaiter is also used colloquially for all half-boots.