chondrin
Sign in to saveChondrin is a bluish-white gelatin-like substance, being a protein-carbohydrate complex and can be obtained by boiling cartilage in water. The cartilage is a connective tissue that contains cells embedded in a matrix of chondrin. Chondrin is made up of two proteins chondroalbunoid and chondromucoid.
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Within Vinony's link graph, chondrin is referenced by 2 other articles, and connects out to cell, protein and carbohydrate.
Vinony files it under Animal products, Edible thickening agents and Proteins.
Its subject is documented across 7 Wikipedia language editions.
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Chondrin is a bluish-white gelatin-like substance, being a protein-carbohydrate complex and can be obtained by boiling cartilage in water. The cartilage is a connective tissue that contains cells embedded in a matrix of chondrin. Chondrin is made up of two proteins chondroalbunoid and chondromucoid.
==See also== Chondroitin
Excerpted from Wikipedia’s “chondrin” article, available under the CC BY-SA 4.0 licence.