leucosinn.

1894 Osborne & Voorhees in Jrnl. Amer. Chem. Soc. 16 528 Leucosin, an albumin,..was found to form between 0.3 and 0.4 per cent of the wheat kernel.

1907 T. B. Osborne Proteins of Wheat Kernel 114 Leucosin resembles the animal proteins in ultimate composition.

1963 E. G. Young in M. Florkin & E. H. Stotz Comprehensive Biochem. VII. i. i. 6 The albumins which have been most carefully characterized are ovalbumin and conalbumin of egg white..leucosin of cereals, myoalbumin and the myogens of muscle.

1914 Archiv f. Protistenkunde 32 251 In solutions containing sugar the leukosin body is conspicuously large... Owing to its ready solubility leukosin is often not present in fixed and stained material. It seems possible that it is a form of sugar.

1928 Funk & Wagnalls New Standard Dict. Eng. Lang. Leucosin.

1955 G. M. Smith Cryptogamic Bot. (ed. 2) v. 168 Oil is the chief food reserve accumulated in protoplasts of Xanthophyceae, but leucosin, an insoluble white substance, is also a rather widely distributed food reserve.

1965 Jrnl. Chem. Soc. 7036 The food reserve polysaccharide of the Chrysophyta..has been given different names in the different classes, but it appears that leucosin, volutin, and chromatin are the same substance.

1983 Plant Physiol. 73 418 Leucosin is a polysaccharide composed of β-(1→3)-linked d-glucose residues.