any one of numerous water-soluble protein derivatives acquired by partial hydrolysis of a protein by an acid or enzyme during digestion and found in culture media in bacteriology.
Any water-soluble product, an assortment of polypeptides and proteins created by the partial hydrolysis of protein.
The dissolvable polypeptides generated by hydrolysis of necessary protein; specifically the dissolvable peptides into which food is transformed by the action of this gastric and pancreatic juices. Peptones are created from protein matter because of the action of boiling-water and boiling dilute acids.
Collectively, in a broader sense, all the products resulting from the answer of proteinaceous matter either in gastric or pancreatic liquid. In cases like this, however, advanced items (albumose figures), including antialbumose, hemialbumose, etc., tend to be blended with the actual peptones. Also termed albuminose.
the typical name of a course of albuminoids into that your nitrogenous aspects of meals (including albumin, fibrin, casein, etc.) tend to be converted because of the action associated with gastric or associated with the pancreatic juice.
any of different water-soluble compounds that form by hydrolysis within the food digestion of proteins to amino acids