noun. Any of various water-soluble protein derivatives obtained by partial hydrolysis of a protein by an acid or enzyme during digestion and used in culture media in bacteriology.

noun. The general name of a class of albuminoids into which the nitrogenous elements of food (such as albumin, fibrin, casein, etc.) are converted by the action of the gastric or of the pancreatic juice.

noun. The soluble polypeptides produced by hydrolysis of protein; specifically the soluble peptides into which food is transformed by the action of the gastric and pancreatic juices. Peptones are also formed from protein matter by the action of boiling water and boiling dilute acids.

noun. Collectively, in a broader sense, all the products resulting from the solution of proteinaceous matter in either gastric or pancreatic juice. In this case, however, intermediate products (albumose bodies), such as antialbumose, hemialbumose, etc., are mixed with the true peptones. Also termed albuminose.

noun. Any water-soluble product, a mixture of polypeptides and amino acids formed by the partial hydrolysis of protein.

noun. any of various water-soluble compounds that form by hydrolysis in the digestion of proteins to amino acids

"Is it _pepsin_, the active principle of the gastric juice, which converts proteids into peptone, that is wanting, or is there a deficiency of _pancreatin_?"

witte's peptone  

organic compound