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n. An elastic, insoluble, whitish protein produced by the action of thrombin on fibrinogen and forming an interlacing fibrous network in the coagulation of blood.

n. A white, albuminous, fibrous substance, formed in the coagulation of the blood.

n. An elastic, insoluble, whitish protein produced by the action of thrombin on fibrinogen and forming an interlacing fibrous network in the coagulation of blood.

n. 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.

n. 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.

n. An albuminous body, resembling animal fibrin in composition, found in cereal grains and similar seeds; vegetable fibrin.

n. A complex nitrogenous substance belonging to the class of proteids.

n. a white insoluble fibrous protein formed by the action of thrombin on fibrinogen when blood clots; it forms a network that traps red cells and platelets

"During the coagulation a fine-meshed network of fibrin is precipitated."

protein   

fibrin ferment   

fibrination    fibrinogen    fibrinlike   

fibrine    ring-opening    dextran    hemolysis    coagulopathy    agarose    globulins    microvascular    nucleotide    fast-dying