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ChineseEdit

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

PronunciationEdit


NounEdit

蛋白

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

Derived termsEdit


JapaneseEdit

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

EtymologyEdit

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.

PronunciationEdit

NounEdit

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 notesEdit

SynonymsEdit

Derived termsEdit

ReferencesEdit

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