Webster 1913 Edition
A white, albuminous, fibrous substance, formed in the coagulation of the blood either by decomposition of fibrinogen, or from the union of fibrinogen and paraglobulin which exist separately in the blood. It is insoluble in water, but is readily digestible in gastric and pancreatic juice.
The white, albuminous mass remaining after washing lean beef or other meat with water until all coloring matter is removed; the fibrous portion of the muscle tissue; flesh fibrin.
An albuminous body, resembling animal fibrin in composition, found in cereal grains and similar seeds; vegetable fibrin.
the albuminous bodies, paraglobulin and fibrinigen in the blood, which, by the action of the fibrin ferment, are changed into fibrin, in coagulation.–
a ferment which makes its appearance in the blood shortly after it is shed, and is supposed to be the active agent in causing coagulation of the blood, with formation of fibrin.
Webster 1828 Edition