Chem. Obs. Also zimome. [ad. mod.L. zymōma, It. zimoma (Taddei), ad. Gr. ζύμωμα fermented mixture, f. ζυμοῦν: see ZYMOSIS.] A name for that constituent of gluten which is insoluble in alcohol. Also called † Zymomin.
[1820. Q. Jrnl. Sci., VIII. 377. D. Taddei … having undertaken researches in fermentation,… in various cases has ascertained that the gluten of wheat is composed of two substances, perfectly distinct from each other, one of which he has named gloiodina, and the other zimoma.]
1820. T. Thomson, in Ann. Phil., May, 390. M. Taddey … has lately ascertained that the gluten of wheat may be decomposed into two principles, which he has distinguished by the names, gliadine … and zimome.
1826. Henry, Elem. Chem., II. 268. Zimome is obtained pure by boiling gluten in alcohol.
1830. Donovan, Dom. Econ., I. 345. Zimomin is of a dirty white colour, hard, and without any of the elasticity which gluten possesses.
1831. Jones, New Convers. Chem., xxix. 292. Zymome.
