thiamin

noun Biochemistry.

1. a white, crystalline, water-soluble compound of the vitamin-B complex, containing a thiazole and a pyrimidine group, C12H17ClN4OS, essential for normal functioning of the nervous system, a deficiency of which results chiefly in beriberi and other nerve disorders: occurring in many natural sources, as green peas, liver, and especially the seed coats of cereal grains, the commercial product of which is chiefly synthesized in the form of its chloride (thiamine chloride or thiamine hydrochloride) for therapeutic administration, or in nitrate form (thiamine mononitrate) for enriching flour mixes.

noun

1. biochem a soluble white crystalline vitamin that occurs in the outer coat of rice and other grains. It forms part of the vitamin B complex and is essential for carbohydrate metabolism: deficiency leads to nervous disorders and to the disease beriberi. Formula: C 12 H 17 ON 4 SCl.H 2 OAlso: vitamin B 1, aneurin

n.also thiamine, alternative name for vitamin B1, 1937, coined by U.S. chemist Dr. Robert R. Williams (1886-1965) from thio-, indicating the presence of sulfur, comb. form of Greek theion “sulfur,” + amine, indicating the amino group. Or the second element might be from vitamin. n.

1. A vitamin of the vitamin B complex, found in meat, yeast, and the bran coat of grains, and necessary for carbohydrate metabolism and normal neural activity.vitamin B1

1. A water-soluble pyrimidine derivative belonging to the vitamin B complex that is important in carbohydrate metabolism and normal activity of the nervous system. It is found in pork, organ meats, whole grain cereals, legumes, and nuts. Deficiency of thiamine in the diet results in beriberi. Also called vitamin B1. Chemical formula: C12H17ClN4OS.