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

The by-products of koumiss yeast appear to favour the growth of the koumiss bacterium, as this organism, like the other Lactobacilli, is favourably influenced by the presence of small quantities of peptone, alcohol, and acid.

From The Bacillus of Long Life a manual of the preparation and souring of milk for dietary purposes, together with and historical account of the use of fermente by Douglas, Loudon

Number ten tubes of peptone water consecutively from 1 to 10.

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, 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 Chassaing's peptone, 10 grammes, and emulsify it with 200 c.c. 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)