Chondrin is a substance derived from cartilage by boiling them and turning into jelly upon cooling. Chondrin does not dissolve, but only swells in water. It differs from mucin by less swelling in water and other chemical reactions, from glutin by a weak coagulation effect of tannin on it. Khondrin deflects to the left the plane of polarization. When rotting, it gives leucine in the number of decomposition products, but it does not give glycocol and tyrosine . When boiled in water for a long time, chondrin splits, according to Landwer, into gelatin and animal glue . Morokhovets believes that chondrin is a mixture of gelatin and mucin, Landver also thinks that gelatin, animal glue and some third substance that he has not yet managed to isolate are part of chondrin. In any case, this would easily explain the fact that chondrin was converted into gelatin during the process of ossification. Chondrigenous substance is in permanent cartilage, in ossified cartilage, in the cornea and in some pathological neoplasms, for example. in enchondromas .
Sources
- Tarkhanov I.R. Khondrin // Encyclopedic dictionary of Brockhaus and Efron : in 86 tons (82 tons and 4 extras). - SPb. , 1890-1907.
Literature
- Benedek, TG (2006). A history of understanding cartilage. Osteoarthritis and сartilage 14 (3): 203–209. DOI : 10.1016 / j.joca.2005.08.014