Vi‐tel″lin (?), n. [See Vitellus.] (Physiol. Chem.) An albuminous body, belonging to the class of globulins, obtained from yolk of egg, of which it is the chief proteid constituent, and from the seeds of many plants. From the latter it can be separated in crystalline form.
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Webster's Dictionary 1913
Webster's Revised Unabridged Dictionary, C. & G. Merriam Co., 1913.