Chondrin is a bluish-white
gelatin
Gelatin or gelatine (from la, gelatus meaning "stiff" or "frozen") is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also ...
-like substance, being a
protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, respo ...
-
carbohydrate
In organic chemistry, a carbohydrate () is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula (where ''m'' may or ma ...
complex and can be obtained by boiling
cartilage
Cartilage is a resilient and smooth type of connective tissue. In tetrapods, it covers and protects the ends of long bones at the joints as articular cartilage, and is a structural component of many body parts including the rib cage, the neck an ...
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
A chondroitin is a chondrin derivative.
Types include:
* Chondroitin sulfate
* Dermatan sulfate
Chondroitin as a supplement is now commonly used (often in combination with glucosamine) in treating the joint disease of osteoarthritis. In contrast ...
External links
Charles Darwin - Insectivorous Plants Page 56
Animal products
Edible thickening agents
Proteins
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