caseate

From Latin cāseus with -ate.

caseate (plural caseates)

1. Synonym of caseinate
2. (obsolete, chemistry) A salt or ester of caseic acid.
   • 1828, John Murray, Elements of Chemistry, 6th edition, volume Second, Edinburgh & London: Adam Black & Longman, Rees, Orme, Brown and Green, page 602:

     Two peculiar principles have been discovered by Proust, in the caseous matter of milk, which he has named Caseic acid, and Caseous oxide. The former is obtained by keeping the curd of milk for several days in water, when acetic, phosphoric and caseic acids are produced, all saturated with ammonia, which is generated at the same time. The washings of the curd on evaporation yield a saline mass, slightly transparent, and tasting strongly of cheese; this is dissolved in alcohol and boiled with carbonate of lead, which removes the phosphoric acid: the caseate and acetate of lead remain in solution and are to be decomposed by sulphuretted hydrogen; lastly, by distillation, the acetic acid being volatile, is separated from the caseic acid. The latter is of the colour and consistence of syrup, red-lens litmus paper, and has a sour and bitter taste, mixed with that of cheese; it soon becomes solid, forming a mass like honey. It precipitates the oxides of silver, gold, and mercury, but scarcely any of the other metallic oxides. With infusion of galls it forms a thick white precipitate; nitric acid converts it into oxalic acid. It exists in cheese in the state of caseate of ammonia, and gives the peculiar flavour. The caseous oxide remains after the action of alcohol on the saline mass before described. It is a bulky white powder; when purified by frequent washing it is tasteless, soft and friable; it is dissolved by hot water and by liquid potash, but not by alcohol or ether. It is often present in cheese in distinct grains, which are hard and gritty. Caseate of ammonia and caseous oxide form from 30 to 50 per cent. of good cheese.

caseate (third-person singular simple present caseates, present participle caseating, simple past and past participle caseated)

1. (intransitive, medicine) To undergo necrotic degeneration into a cheese-like state.
   • 1887, Robert Druitt, Druitt's Surgeon's Vade Mecum: A Manual of Modern Surgery:

     But very commonly the cell-growth degenerates, breaks down into pus, or caseates and perhaps subsequently softens.

   • 2013, Otto Braun-Falco, Dermatology, page 141:

     Extensive lumpy infiltrates with a tendency to caseate and to form fistulas with purulent secretions appear, mainly in the anogenital region.

• casein
• caseation

caseate (not comparable)

1. (biology) Of a cheese-like texture.
   • 1651, Noah Biggs, Matæotechnia medicinæ praxeōs, The vanity of the craft of physick, or, A new dispensatory wherein is dissected the errors, ignorance, impostures and supinities of the schools in their main pillars of purges, blood-letting, fontanels or issues, and diet, &c., and the particular medicines of the shops : with an humble motion for the reformation of the universities and the whole landscap [sic] of physick, and discovering the terra incognita of chymistrie : to the Parliament of England‎, London: Printed for Edward Blackmore, page 95:

     But pearls and Corrall, and whatsoever else hath a saxatile hardnesse of shell-fish, must give place truly to gemmes for hardnesse; and yet they are not therefore digested in the Athanor of our Oeconomy, so well as in the stomack of some birds. But the stones of Bezoar and of Crabs &c. not so hard as pearls, are not of a saxatile nature: but are rather made of a lacteous semi-caseate & semi-petrified juice, and have a neutrall nature of a tophe, between a Cartilage and a stone.