Formerly also fibrine, and in L. form fibrina. [f. FIBRE + -IN.] An albuminoid or protein compound substance found in animal matter; coagulable lymph.
1800. Phil. Trans., XC. 375. The substance called fibrin by the chemists.
1801. Med. Jrnl., VIII. 297. A disposition to the formation of Fibrina.
1813. Sir H. Davy, Agric. Chem., vi (1814), 275. Fibrine constitutes the basis of the muscular fibre of animals, and a similar substance may be obtained from recent fluid blood; by stirring it with a stick the fibrine will adhere to the stick.
1842. A. Combe, Physiol. Digestion (ed. 4), 292. Fibrin is that whitish and tenacious mass which constitutes the solid part of coagulated blood.
1869. Roscoe, Elem. Chem., 434. The fibrin of flesh appears to differ from that of blood.
b. A similar substance in vegetable matter.
1819. J. E. Children, Chem. Anal., 293. Vegetable fibrin was obtained by Vauquelin from the juice of the papaw tree.
1856. Farmer’s Mag., IX. Jan., 3/1. We give him beans, which abound in fibrine.
If, then, we want an animal to lay on meat, we give him beans, which abound in fibrine, and chopped straw for fuel; just as we ourselves eat beefsteak and potatoes.
1858. Carpenter, Veg. Phys., § 32. These compounds, which, under the name of gluten, fibrin, albumen, caseine, &c., form the basis of all vegetable and animal tissues, are always found to possess minute quantities of either sulphur or phosphorus, or both; so that they are as widely diffused as the organic elements themselves.
2. Comb., as fibrin-peptone (see quot.).
1884. Syd. Soc. Lex., Fibrin-peptone, the peptone resulting from the digestion in gastric juice of fibrine.
