• Webster's Revised Unabridged Dictionary
    • n Albumose (Chem) A compound or class of compounds formed from albumin by dilute acids or by an acid solution of pepsin. Used also in combination, as antialbumose, hemialbumose.
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Century Dictionary and Cyclopedia
    • n albumose A name of derived albumins (see albumin) which result from the albumins proper, as also from the albuminoids and the albuminous radicals of the nucleo-albumins and -proteids, through the action of proteolytic ferments, or on decomposition by means of acids or alkalis. Their formation is preceded by the denaturization of the albuminous molecule and, in the case of the use of acids or alkalis, by the formation of acid albumins and alkaline albuminates respectively. During the process of digestion primary albumoses first result, which are subsequently transformed into secondary or deuteroalbumoses, and these in turn into peptones and simpler bodies. In their quantitative composition the albumoses do not differ materially from the original albumins, but their molecular weight is lower. As a result, no doubt they are more readily soluble, and as a class not altogether indiffusible through animal membrane or vegetable parchment. They can be separated from one another by fractional precipitation by means of certain neutral salts, notably ammonium sulphate. The albumoses which are derived from the albumins proper, in contradistinction to those resulting from the albuminoids, are also called proteases. The majority of the commercial peptone preparations are essentially mixtures of albumoses.
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Webster's Revised Unabridged Dictionary
From albumin,


In literature:

The intermediate bodies, the albumoses, are not nearly so readily obtained from pancreatic as from gastric digests.
"A Practical Physiology" by Albert F. Blaisdell
There is also some evidence that the presence of albumoses assists in producing the foaming properties of beer.
"Encyclopaedia Britannica, 11th Edition, Volume 4, Part 3" by Various
Emulsify Naehrstoff-Heyden (albumose) 7.5 grammes in 200 c.c.
"The Elements of Bacteriological Technique" by John William Henry Eyre
In this digestive action, only albumoses and higher peptones are produced.
"Outlines of Dairy Bacteriology, 8th edition" by H. L. Russell