- protein c,
- protein folding problem,
- protein hydrolysate,
- protein metabolism,
- protein s
Origin of protein
Examples from the Web for proteid
The proteid of meat is more easily and more rapidly digested than the proteid of vegetables.Encyclopedia of Diet|Eugene Christian
From the manner of its production, it cannot contain an appreciable quantity of proteid material.Alcohol: A Dangerous and Unnecessary Medicine, How and Why|Martha M. Allen
For most men, “M.D.'s” proteid standard is not so nauseating as he finds it.
In other words, where the proteid was completely saturated with acid, but with an utter lack of free acid, 79.9 per cent.On Digestive Proteolysis|R. H. Chittenden
I have found a means of capturing the mind-electron and of bringing it in contact with proteid elements.
Word Origin for protein
1844, from French protéine, coined 1838 by Dutch chemist Gerhard Johan Mulder (1802-1880), perhaps on suggestion of Berzelius, from Greek proteios "the first quality," from protos "first" (see proto-) + -ine (2).
Originally a theoretical substance thought to be essential to life, further studies of the substances he was working with overthrew this, but the words protein and proteid continued to be used in international work on the matter and also for other organic compounds; the modern use as a general name for a class of bodies arose in German. The confusion became so great a committee was set up in 1907 to sort out the nomenclature, which it did, giving protein its modern meaning and banishing proteid.
A Closer Look
Proteins are the true workhorses of the body, carrying out most of the chemical processes and making up the majority of cellular structures. Proteins are made up of long chains of amino acids, but they don't resemble linear pieces of spaghetti. The atoms in these long chains have their own attractive and repulsive properties. Some of the amino acids can form bonds with other molecules in the chain, kinking and twisting and folding into complicated, three-dimensional shapes, such as helixes or densely furrowed globular structures. These folded shapes are immensely important because they define the protein's function in the cell. Some protein shapes fit perfectly in cell receptors, turning chemical processes on and off, like a key in a lock, whereas others work to transport molecules throughout the body (hemoglobin's shape is ideal for carrying oxygen). When proteins fail to take on their preordained shapes, there can be serious consequences: misfolded proteins have been implicated in diseases such as Alzheimer's, mad cow, and Parkinson's, among others. Exactly how proteins are able to fold into their required shapes is poorly understood and remains a fundamental question in biochemistry., See more at prion.