蛋白

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Chinese[edit]

egg; oval shaped
 
white; empty; blank; bright; clear; plain; pure; gratuitous
simp. and trad.
(蛋白)

Pronunciation[edit]


Noun[edit]

蛋白

  1. egg white; albumen
  2. Short for 蛋白質蛋白质 (dànbáizhì, “protein”).

Derived terms[edit]


Japanese[edit]

Kanji in this term
たん
Hyōgaiji
はく > ぱく
Grade: 1
on'yomi

Etymology[edit]

From Middle Chinese compound 蛋白 (tan? bæk, literally egg + white). The kanʻon reading, so likely a later borrowing.

The protein sense is more recent, and developed out of the egg white sense.

Pronunciation[edit]

Noun[edit]

蛋白 (hiragana たんぱく, katakana タンパク, rōmaji tanpaku)

  1. egg white, albumen
  2. Short for 蛋白質 (tanpakushitsu): protein (more common sense in modern Japanese)

Usage notes[edit]

Synonyms[edit]

Derived terms[edit]

References[edit]

  1. ^ 2006, 大辞林 (Daijirin), Third Edition (in Japanese), Tōkyō: Sanseidō, ISBN 4-385-13905-9