חלבון

Hebrew

חלבון

Root
ח־ל־ב (kh-l-b)
3 terms

Etymology

חָלָב (khaláv, “milk”) +‎ ־וֹן (ón). The "protein" sense in Modern Hebrew is a semantic loan from German Eiweiß, paralleling many other languages.

Noun

חֶלְבּוֹן • (khelbón) m (plural indefinite חֶלְבּוֹנִים) [pattern: קִטְלוֹן]

1. albumen (the white part of an egg; being mostly the protein albumin and water)
2. (biochemistry, countable) protein (any of numerous large, complex naturally-produced molecules composed of one or more long chains of amino acids, in which the amino acid groups are held together by peptide bonds)
3. (nutrition, uncountable) protein (one of three major classes of food or source of food energy (4 kcal/gram) abundant in animal-derived foods (meat) and some vegetables, such as legumes)
4. sclera (the white of the eye)

   Synonym: לֹבֶן הָעַיִן (lóven ha-'áyin)

Coordinate terms

• (albumen): חֶלְמוֹן (khelmón, “yolk, egg yolk”)

References

• “חלבון” in the Hebrew Terms Database of the Academy of Hebrew Language

Further reading

• חלבון on the Hebrew Wikipedia.Wikipedia ^he