A protein or gelatinous substance obtained from cartilage, historically extracted through boiling cartilage tissue.
From Greek 'chondros' (cartilage) plus the protein suffix '-in'; named for its origin in cartilage material and its gel-like properties.
Chondrin was historically boiled from animal cartilage to make gelatin for food and medicine—it's essentially what makes meat jelly wobble, and Victorian cooks prided themselves on extracting pure chondrin.
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