Definition of leucin

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Leucin (n.) A white, crystalline, nitrogenous substance formed in the decomposition of albuminous matter by pancreatic digestion, by the action of boiling dilute sulphuric acid, and by putrefaction. It is also found as a constituent of various tissues and organs, as the spleen, pancreas, etc., and likewise in the vegetable kingdom. Chemically it is to be considered as amido-caproic acid..

Lern More About Leucin

Neurokeratin :: Neurokeratin (n.) A substance, resembling keratin, present in nerve tissue, as in the sheath of the axis cylinder of medullated nerve fibers. Like keratin it resists the action of most chemical agents, and by decomposition with sulphuric acid yields leucin and tyrosin..
Leucin :: Leucin (n.) A white, crystalline, nitrogenous substance formed in the decomposition of albuminous matter by pancreatic digestion, by the action of boiling dilute sulphuric acid, and by putrefaction. It is also found as a constituent of various tissues and organs, as the spleen, pancreas, etc., and likewise in the vegetable kingdom. Chemically it is to be considered as amido-caproic acid..
Leucinic :: Leucinic (a.) Pertaining to, or designating, an acid obtained from leucin, and called also oxycaproic acid..
Keratin :: Keratin (n.) A nitrogenous substance, or mixture of substances, containing sulphur in a loose state of combination, and forming the chemical basis of epidermal tissues, such as horn, hair, feathers, and the like. It is an insoluble substance, and, unlike elastin, is not dissolved even by gastric or pancreatic juice. By decomposition with sulphuric acid it yields leucin and tyrosin, as does albumin. Called also epidermose..
Leucic :: Leucic (a.) Alt. of Leucini.
Sponginess :: Spongin (n.) The chemical basis of sponge tissue, a nitrogenous, hornlike substance which on decomposition with sulphuric acid yields leucin and glycocoll..
Trypsin :: Trypsin (n.) A proteolytic ferment, or enzyme, present in the pancreatic juice. Unlike the pepsin of the gastric juice, it acts in a neutral or alkaline fluid, and not only converts the albuminous matter of the food into soluble peptones, but also, in part, into leucin and tyrosin..
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