noun Biochemistry.

  1. a colorless, viscous, toxic ptomaine, C5H14N2, having an offensive odor, formed by the action of bacilli on meat, fish, and other protein: used in polymerization and biological research.


  1. a toxic diamine with an unpleasant smell, produced by protein hydrolysis during putrefaction of animal tissue. Formula: NH 2 (CH 2) 5 NH 2


  1. A syrupy, colorless, fuming ptomaine formed by the carboxylation of lysine by bacteria in decaying animal flesh.
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