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Related to ptomaine: ptomaine poisoning
A basic nitrogenous organic compound produced by bacterial putrefaction of protein.
[Italian ptomaina, from Greek ptōma, corpse, from piptein, ptō-, to fall; see pet- in Indo-European roots.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
(Biochemistry) any of a group of amines, such as cadaverine or putrescine, formed by decaying organic matter
[C19: from Italian ptomaina, from Greek ptoma corpse, from piptein to fall]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
pto•maine(ˈtoʊ meɪn, toʊˈmeɪn)
any of a class of foul-smelling nitrogenous substances produced by bacteria during putrefaction of animal or plant protein: formerly thought to cause food poisoning.
[< Italian ptomaina (1878) < Greek ptôma corpse + Italian -ina -ine2]
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|Noun||1.||ptomaine - any of various amines (such as putrescine or cadaverine) formed by the action of putrefactive bacteria|
amine, aminoalkane - a compound derived from ammonia by replacing hydrogen atoms by univalent hydrocarbon radicals
putrescine - a colorless crystalline ptomaine with a foul odor that is produced in decaying animal matter
cadaverine - a colorless toxic ptomaine with an unpleasant odor formed during the putrefaction of animal tissue
|2.||ptomaine - a term for food poisoning that is no longer in scientific use; food poisoning was once thought to be caused by ingesting ptomaines|
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