See also:

• FIBRIN, or FIBRINE

FIBRIN, or FIBRINE  , a protein formed by the See also:

• ACTION

action of the so-called See also:

• FIBRIN, or FIBRINE

fibrin-ferment on fibrinogen, a constituent of the See also:

• BLOOD

blood-plasma of all vertebrates . This See also:

• CHANGE (derived through the Fr. from the Late Lat. cambium, cambiare, to barter; the ultimate derivation is probably from the root which appears in the Gr. «a urmu', to bend)

change takes See also:

• PLACE (through Fr. from Lat. platea, street; Gr. IrAar6s, wide)

place when blood leaves the See also:

• ARTERIES (Gr. ap-rnpia, probably from a"spew, to raise, but popularly connected by the ancients with ai7P, air)

arteries, and the fibrin thus formed occasions the clotting which ensues (see BLOOD) . To obtain pure coagulated fibrin it is best to See also:

• HEAT (0. E. haktu, which like " hot," Old Eng. hat, is from the Teutonic type haita, hit, to be hot; cf. Ger. hitze, heiss; Dutch, hitte, heet, &c.)

heat blood-plasma (preferably that of the See also:

• HORSE (a word common to Teutonic languages in such forms as hors, hros, ros; cf. the Ger. ross)

horse) to 56° C . The usual method of beating a blood-See also:

• CLOT, ANTOINE

clot with twigs and removing the filamentous fibrin which attaches itself to them yields a very impure product containing haemoglobin and much globulin; moreover, it is very difficult to purify . Fibrin is a very voluminous, tough, strongly elastic, jelly-like substance; when denaturalized by heat, See also:

• ALCOHOL

alcohol or salts, it behaves as any other coagulated See also:

• ALBUMIN, or ALBUMEN (Lat. albus, white)

albumin .