FIBRIN
Fi"brin, n. Etym: [Cf. F. fibrine. See Fiber.] (Physiol. Chem.)
1. A white, albuminous, fibrous substance, formed in the coagulation of the blood either by decomposition of fibrinogen, or from the union of fibrinogen and paraglobulin which exist separately in the blood. It is insoluble in water, but is readily digestible in gastric and pancreatic juice.
2. The white, albuminous mass remaining after washing lean beef or other meat with water until all coloring matter is removed; the fibrous portion of the muscle tissue; flesh fibrin.
3. An albuminous body, resembling animal fibrin in composition, found in cereal grains and similar seeds; vegetable fibrin. Fibrin factors (Physiol.), the albuminous bodies, paraglobulin and fibrinigen in the blood, which, by the action of the fibrin ferment, are changed into fibrin, in coagulation. — Fibrin ferment (Physiol. Chem.), a ferment which makes its appearance in the blood shortly after it is shed, and is supposed to be the active agent in causing coagulation of the blood, with formation of fibrin.
FIBRINATION
Fi`bri*na"tion, n. (Med.)
Defn: The state of acquiring or having an excess of fibrin.
FIBRINE
Fi"brine, a.
Defn: Belonging to the fibers of plants.
FIBRINOGEN
Fi*brin"o*gen, n. Etym: [Fibrin + -gen.] (Physiol. Chem.)
Defn: An albuminous substance existing in the blood, and in other animal fluids, which either alone or with fibrinoplastin or paraglobulin forms fibrin, and thus causes coagulation.