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, respon ...
-
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 ...
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
External links
Charles Darwin - Insectivorous Plants Page 56
Animal products
Edible thickening agents
Proteins
{{protein-stub