peptone

American  

[pep-tohn] / ˈpɛp toʊn /

noun

Biochemistry.

1. any of a class of diffusible, soluble substances into which proteins are converted by partial hydrolysis.

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peptone British  

/ pɛpˈtɒnɪk, ˈpɛptəʊn /

noun

1. biochem any of a group of compounds that form an intermediary group in the digestion of proteins to amino acids See also proteose

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Other Word Forms

• peptonelike adjective
• peptonic adjective
• peptonoid noun

Etymology

Origin of peptone

1855–60; < German Pepton < Greek peptón, neuter of peptós cooked, digested, verbid of péptein

Example Sentences

Luciferin seems to be either a peptone or a proteose.

From Time Magazine Archive

Weigh out peptone, 30 grammes, and emulsify it with 200 c.c. tap water, previously heated to about 60°C. 2.

From The Elements of Bacteriological Technique A Laboratory Guide for Medical, Dental, and Technical Students. Second Edition Rewritten and Enlarged. by Eyre, J. W. H. (John William Henry)

Weigh out peptone, 10 grammes; salt, 5 grammes; emulsify with 100 c.c. double strength meat extract previously heated to 60°C., and add to the contents of the flask.

From The Elements of Bacteriological Technique A Laboratory Guide for Medical, Dental, and Technical Students. Second Edition Rewritten and Enlarged. by Eyre, J. W. H. (John William Henry)

Weigh out Witté's peptone, 10 grammes, and emulsify it with 200 c.c. ammonia-free distilled water previously heated to 60°C. 2.

From The Elements of Bacteriological Technique A Laboratory Guide for Medical, Dental, and Technical Students. Second Edition Rewritten and Enlarged. by Eyre, J. W. H. (John William Henry)

Weigh out Witté's peptone, 10 grammes, and salt, 5 grammes, and emulsify with about 250 c.c. of distilled water previously heated to 60° C. 2.

From The Elements of Bacteriological Technique A Laboratory Guide for Medical, Dental, and Technical Students. Second Edition Rewritten and Enlarged. by Eyre, J. W. H. (John William Henry)