fibrin definition

  • noun:
    • An elastic, insoluble, whitish protein made by the action of thrombin on fibrinogen and developing an interlacing fibrous community when you look at the coagulation of bloodstream.
    • An elastic, insoluble, whitish necessary protein generated by the action of thrombin on fibrinogen and creating an interlacing fibrous community in coagulation of bloodstream.
    • An elastic, insoluble, whitish protein created by the action of thrombin on fibrinogen and forming an interlacing fibrous community into the coagulation of bloodstream.
    • A white, albuminous, fibrous compound, formed when you look at the coagulation of the blood.
    • A white, albuminous, fibrous material, formed in coagulation regarding the bloodstream.
    • An elastic, insoluble, whitish protein made by the activity of thrombin on fibrinogen and developing an interlacing fibrous community into the coagulation of bloodstream.
    • An elastic, insoluble, whitish protein generated by the action of thrombin on fibrinogen and creating an interlacing fibrous community inside coagulation of bloodstream.
    • A white, albuminous, fibrous material, created within the coagulation of the blood either by decomposition of fibrinogen, or from the union of fibrinogen and paraglobulin which occur separately within the blood. It is insoluble in water, but is easily digestible in gastric and pancreatic liquid.
    • A white, albuminous, fibrous material, created in coagulation regarding the bloodstream either by decomposition of fibrinogen, or from union of fibrinogen and paraglobulin which exist separately when you look at the bloodstream. It is insoluble in water, but is easily digestible in gastric and pancreatic liquid.
    • The white, albuminous mass continuing to be after cleansing slim beef or any other animal meat with water until all coloring matter is taken away; the fibrous portion of the muscle mass; flesh fibrin.
    • The white, albuminous mass remaining after washing slim beef or any other beef with water until all coloring matter is taken away; the fibrous part of the muscle tissues; flesh fibrin.
    • A white, albuminous, fibrous material, created when you look at the coagulation of bloodstream.
    • An elastic, insoluble, whitish protein from the action of thrombin on fibrinogen and developing an interlacing fibrous system inside coagulation of bloodstream.
    • An elastic, insoluble, whitish protein from the action of thrombin on fibrinogen and forming an interlacing fibrous network inside coagulation of blood.
    • An albuminous human body, resembling animal fibrin in structure, within cereal grains and comparable seeds; veggie fibrin.
    • An albuminous body, resembling pet fibrin in structure, present cereal grains and comparable seeds; vegetable fibrin.
    • A white, albuminous, fibrous material, formed in coagulation of blood.
    • A complex nitrogenous compound of the class of proteids.
    • A complex nitrogenous substance from the class of proteids.
    • A white, albuminous, fibrous substance, created in coagulation regarding the bloodstream either by decomposition of fibrinogen, or from the union of fibrinogen and paraglobulin which exist independently inside bloodstream. It really is insoluble in water, but is easily digestible in gastric and pancreatic juice.
    • An elastic, insoluble, whitish protein made by the activity of thrombin on fibrinogen and forming an interlacing fibrous community into the coagulation of bloodstream.
    • a white insoluble fibrous necessary protein formed by the action of thrombin on fibrinogen when blood clots; it forms a network that traps red cells and platelets
    • a white insoluble fibrous necessary protein formed because of the activity of thrombin on fibrinogen whenever bloodstream clots; it forms a network that traps red cells and platelets
    • The white, albuminous size continuing to be after cleansing lean meat or any other animal meat with water until all coloring matter is taken away; the fibrous percentage of the muscles; skin fibrin.
    • A white, albuminous, fibrous material, created inside coagulation of the bloodstream either by decomposition of fibrinogen, or from the union of fibrinogen and paraglobulin which exist individually into the blood. Its insoluble in water, but is readily digestible in gastric and pancreatic liquid.
    • An albuminous body, resembling pet fibrin in structure, within cereal grains and comparable seeds; veggie fibrin.
    • The white, albuminous size remaining after washing slim meat or other beef with liquid until all coloring matter is removed; the fibrous part of the muscle tissues; flesh fibrin.
    • A complex nitrogenous substance from the class of proteids.
    • a white insoluble fibrous necessary protein created by the action of thrombin on fibrinogen when bloodstream clots; it types a network that traps red cells and platelets
    • An albuminous human body, resembling animal fibrin in structure, present cereal grains and similar seeds; vegetable fibrin.
    • A complex nitrogenous material belonging to the course of proteids.
    • a white insoluble fibrous protein created because of the activity of thrombin on fibrinogen when blood clots; it types a network that traps purple cells and platelets
    • An elastic, insoluble, whitish necessary protein created by the activity of thrombin on fibrinogen and creating an interlacing fibrous system into the coagulation of blood.
    • An elastic, insoluble, whitish protein generated by the action of thrombin on fibrinogen and developing an interlacing fibrous community when you look at the coagulation of bloodstream.
    • A white, albuminous, fibrous substance, formed in the coagulation of bloodstream.
    • A white, albuminous, fibrous substance, formed into the coagulation associated with the bloodstream.
    • An elastic, insoluble, whitish protein made by the activity of thrombin on fibrinogen and developing an interlacing fibrous network within the coagulation of bloodstream.
    • An elastic, insoluble, whitish protein produced by the activity of thrombin on fibrinogen and forming an interlacing fibrous network into the coagulation of bloodstream.
    • A white, albuminous, fibrous substance, created when you look at the coagulation associated with bloodstream either by decomposition of fibrinogen, or from the union of fibrinogen and paraglobulin which exist independently within the blood. It is insoluble in liquid, it is readily digestible in gastric and pancreatic juice.
    • A white, albuminous, fibrous substance, created when you look at the coagulation associated with the bloodstream either by decomposition of fibrinogen, or from union of fibrinogen and paraglobulin which occur individually in bloodstream. Its insoluble in water, but is easily digestible in gastric and pancreatic liquid.
    • The white, albuminous size continuing to be after cleansing lean beef or any other meat with water until all coloring matter is taken away; the fibrous portion of the muscle mass; skin fibrin.
    • The white, albuminous mass continuing to be after cleansing slim beef or other animal meat with water until all coloring matter is taken away; the fibrous part of the muscle mass; skin fibrin.
    • An albuminous human anatomy, resembling animal fibrin in structure, present in cereal grains and similar seeds; vegetable fibrin.
    • A complex nitrogenous substance from the course of proteids.
    • An albuminous human anatomy, resembling pet fibrin in composition, present in cereal grains and similar seeds; vegetable fibrin.
    • a white insoluble fibrous necessary protein created because of the activity of thrombin on fibrinogen when blood clots; it types a network that traps red cells and platelets
    • A complex nitrogenous substance of the class of proteids.
    • a white insoluble fibrous protein formed by the action of thrombin on fibrinogen whenever bloodstream clots; it types a network that traps red cells and platelets

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