cadaverine

(= 1,5-pentanediamine) Substance formed by microbial action in decaying meat and fish by decarboxylation of lysine. The smell can be imagined. Like many of the other diamines (eg. putrescine) has effects on cell proliferation and differentiation.

cadaverine

[n] - a colorless toxic ptomaine with an unpleasant odor formed during the putrefaction of animal tissue
Found on http://www.webdictionary.co.uk/definition.php?query=cadaverine

Cadaverine

Ca·dav'er·ine noun Also - in [ From Cadaver .] (Chemistry) A sirupy, nontoxic ptomaine, C 5 H 14 N 2 (chemically pentamethylene diamine), formed in putrefaction of flesh, etc.
Found on http://www.encyclo.co.uk/webster/C/3

cadaverine

<chemical> 1,5-pentanediamine. A foul-smelling diamine formed by bacterial decarboxylation of lysine. ... Chemical name: 1,5-Pentanediamine ... (12 Dec 1998) ...
Found on http://www.encyclo.co.uk/local/20973

cadaverine

noun a colorless toxic ptomaine with an unpleasant odor formed during the putrefaction of animal tissue
Found on https://www.encyclo.co.uk/local/20974

cadaverine

(kә-dav´әr-in) a relatively nontoxic ptomaine, C5H14N2, formed by decarboxylation of lysine; it is sometimes one of the products of Vibrio proteus and of V. cholerae, and occasionally found in the urine in cystinuria, where it causes an unpleasant odor.
Found on http://www.encyclo.co.uk/local/21001

Cadaverine

• Alt. of -in
Found on http://thinkexist.com/dictionary/meaning/cadaverine/

Cadaverine

NH2(CH2)5NH2 Molar mass: 102.17806
Found on http://www.convertunits.com/molarmass/Cadaverine

cadaverine

Type: Term Pronunciation: kă-dav′er-in Definitions: 1. a foul-smelling diamine formed by bacterial decarboxylation of lysine; poisonous and irritating to the skin; found in decaying meat and fish.
Found on http://www.medilexicon.com/medicaldictionary.php?t=13198

cadaverine

cadaverine: see decay of organic matter.
Found on http://www.infoplease.com/ce6/sci/A0911319.html

cadaverine

Unpleasant smelling biogenic amine from the eponymous amino acid Lysine. It arises (as well as putrescine ) at the decay of proteins (lat. cadaver = carrion, corpse). Cadaverine can also occur in wine, and this often together with histamine the case is. In higher amounts, this indicates bad hygiene due to, for example, rotten or rotten berries. See...
Found on https://glossary.wein-plus.eu/cadaverine
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