ALBUMINOSE Meaning and
Definition
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Albuminose is a term used in biochemistry to refer to a group of simple sugars or monosaccharides that are derived from the hydrolysis of albumin, a protein found in the blood plasma and other bodily fluids. These sugars form an essential component of the body's metabolic processes and are involved in energy production and biosynthesis.
Albuminose can be further classified into different types based on their chemical structure and properties. Common types of albuminose include glucose, fructose, and galactose. These sugars are present in varying amounts in different food sources and can be absorbed by the body to provide energy.
Albuminose plays a crucial role in various physiological processes. They serve as a primary source of fuel for cellular activities and are converted into ATP (adenosine triphosphate) during cellular respiration. In addition, albuminose also serves as the building blocks for the synthesis of essential biomolecules such as nucleic acids, lipids, and glycoproteins.
Deficiencies or abnormalities in the metabolism of albuminose can lead to various health issues. For example, individuals with lactose intolerance lack the necessary enzyme to digest lactose, a type of albuminose found in dairy products, leading to digestive discomfort and other symptoms.
Overall, albuminose is a pivotal component of the body's biochemistry, playing a vital role in energy production and biological synthesis. Its diverse functions make it an essential nutrient for maintaining overall health and well-being.
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1. Albuminous. 2. Albumose.
A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
Common Misspellings for ALBUMINOSE
- zlbuminose
- slbuminose
- wlbuminose
- qlbuminose
- akbuminose
- apbuminose
- aobuminose
- alvuminose
- alnuminose
- alhuminose
- alguminose
- albyminose
- albhminose
- albjminose
- albiminose
- alb8minose
- alb7minose
- albuninose
- albukinose
- Albumanose
Etymology of ALBUMINOSE
The word "Albuminose" was coined in the mid-19th century by German chemist Hermann Emil Fischer. It is derived from the Latin word "albumen", which means "white of an egg" or "albumin", a protein commonly found in egg whites. The suffix "-ose" is often used in chemistry to denote a sugar or carbohydrate. Fischer used this term to describe a substance that he believed to be a sugar-like compound derived from the hydrolysis of proteins, particularly from egg albumin. However, it was later discovered that Fischer's proposed "albuminose" was not a separate class of compounds, but rather a mixture of amino acids produced by protein hydrolysis. Today, the term "albuminose" is obsolete in scientific literature, and the field now utilizes more modern terminology to refer to specific amino acids or protein hydrolysates.
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