• Webster's Revised Unabridged Dictionary
    • n Proteid (Physiol. Chem) an older, imprecise term replaced by protein .Defined in the 1913 Webster as “One of a class of amorphous nitrogenous principles, containing, as a rule, a small amount of sulphur; an albuminoid, as blood fibrin, casein of milk, etc. Proteids are present in nearly all animal fluids and make up the greater part of animal tissues and organs. They are also important constituents of vegetable tissues. See 2d Note under Food.”
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Century Dictionary and Cyclopedia
    • n proteid A substance formerly supposed to contain protein as an essential ingredient. The term is now applied to a considerable number of nitrogenous bodies which make up the substance of the soft tissues of the body and of the blood, and are also widely distributed in the vegetable kingdom. They are amorphous solids, having certain general features in common, but differing widely in solubility and in their decomposition products. The gluten of flour, egg, albumin, the fibrin of the blood, syntonin and casein are examples of proteids. Gelatin and chondrin Huxley calls outlying members of the same group. Also called albuminoid.
    • n proteid In zoöl, an amphibian of the family Proteidæ.
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Chambers's Twentieth Century Dictionary
    • n Proteid a body containing protein: one of several bodies which go to make up the soft tissues of animals and vegetables
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Webster's Revised Unabridged Dictionary
Gr. prw^tos first
Chambers's Twentieth Century Dictionary
Gr. prōtos, first, suffix -in.


In literature:

In 10-per-cent milk the fat is just three times the proteids.
"The Care and Feeding of Children" by L. Emmett Holt
They thus produce starches, oils, proteids, woods, etc., and these stores of energy now may be used by artificial machines.
"The Story of the Living Machine" by H. W. Conn
N characteristic of the proteids.
"Researches on Cellulose" by C. F. Cross
The moral atmosphere suggested nut-foods and proteid values.
"Nights in London" by Thomas Burke
Just outside the endosperm and within the epidermis lies a layer of cells containing much proteid substance.
"A Handbook of Some South Indian Grasses" by Rai Bahadur K. Ranga Achariyar
The nourishment is supplied by the albumin and proteid of the vesicular and prostatic secretions.
"The Biology, Physiology and Sociology of Reproduction" by Winfield S. Hall
The objections to condensed milk are: It is very rich in sugar and very deficient in proteids and fat.
"The Eugenic Marriage, Vol 2 (of 4)" by W. Grant Hague
Hugounencq found that all wines, without exception, prevent the action of pepsin upon proteids.
"Alcohol: A Dangerous and Unnecessary Medicine, How and Why" by Martha M. Allen
This gives the total nitrogen due to both the proteids and the caffein.
"All About Coffee" by William H. Ukers
Attempts have been made to manufacture proteids, but these have as yet eluded the efforts of the chemist.
"The Meaning of Evolution" by Samuel Christian Schmucker
The effect of the gastric juice is to act upon that portion of food known as proteids.
"Rural Hygiene" by Henry N. Ogden
I have found a means of capturing the mind-electron and of bringing it in contact with proteid elements.
"Astounding Stories of Super-Science, December 1930" by Various
Some digestion of proteids goes on in the stomach, and a little absorption through the walls.
"American Red Cross Text-Book on Home Hygiene and Care of the Sick" by Jane A. Delano
Arrowroot contains about 82% of starch, and about 1% of proteid and mineral matter.
"Encyclopaedia Britannica, 11th Edition, Volume 2, Slice 6" by Various
The part used for food is the large root, which is stored with proteid and starchy matter.
"Prairie Smoke (Second Edition, Revised)" by Melvin Randolph Gilmore
Fat, proteid, and carbohydrates are found in concentrated form in those delicious meats.
"Trees Worth Knowing" by Julia Ellen Rogers
Proteids, 132, 138, 272, 277, 286.
"Disease in Plants" by H. Marshall Ward
Wheat is the most valuable bread plant which exists, both on account of its proteid content and on account of its digestibility.
"Modern Geography" by Marion I. Newbigin
The proteids in this dish, made with rice cooked in milk, are equal to those of nearly 1-3/4 pounds of average beef.
"The Book of Cheese" by Charles Thom and Walter Warner Fisk
The sulphur content of keratins is often greater than the average for proteids.
"Animal Proteins" by Hugh Garner Bennett