casein
['kesɪɪn]
n. 酪蛋白

[] 酪蛋白

[医] 酪蛋白

1. The preparation methods of pigment pastes containing no casein are introduced in this paper.
   文绍酪素颜膏验。
2. Ttyptone is a pancreastic digest digest of casein, used in prepairing microbilogical culture media.
   性状：白黄晶性。溶，溶乙醇、油、仿乙醚。品系酪蛋白，胰酶消而，微培养配制。
3. A useful method of preparing~(32) P-casein and determining phosphoprotein phosphatase has been established.
   建简易制备~32)-酪蛋白测核磷蛋白磷酸酶。

casein
[ noun ]

1. a milk protein used in making e.g. plastics and adhesives

<noun.substance>

2. a water-base paint made with a protein precipitated from milk

<noun.artifact>

Casein \Ca"se*in\, n. [Cf. F. cas['e]ine, fr. L. caseur cheese.
Cf. {Cheese}.] (Physiol. Chem.)
A proteid substance present in both the animal and the
vegetable kingdom. In the animal kingdom it is chiefly found
in milk, and constitutes the main part of the curd separated
by rennet; in the vegetable kingdom it is found more or less
abundantly in the seeds of leguminous plants. Its reactions
resemble those of alkali albumin. [Written also {caseine}.]