Of multiple origins. Partly a borrowing from Latin. Partly a borrowing from Italian.
Etymons:Latinzymōma; Italianzimoma.
<modern Latinzymōma, Italianzimoma (Taddei), <Greekζύμωμα fermented mixture, <ζυμοῦν: see zymosisn.
Meaning & use
Chemistry. Obsolete.
1820–31
A name for that constituent of gluten which is insoluble in alcohol. Also called † zymominnounObsolete
[1820
D. Taddei..having under~taken researches in fermentation,..in various cases has ascertained that the gluten of wheat is composed of two substances, perfectly distinct from each other, one of which he has named gloiodina, and the other zimoma.
Quarterly Journal of Science & Arts January 377]
1820
M. Taddey..has lately ascertained that the gluten of wheat may be decomposed into two principles, which he has distinguished by the names, gliadine..and zimome.
T. Thomson in Annals of Philosophy May 390
1823
Zimome is obtained pure by boiling gluten in alcohol.
W. Henry, Elements of Experimental Chemistry (ed. 9) vol. II. x. 252
1830
Zimomin is of a dirty white colour, hard, and without any of the elasticity which gluten possesses.
M. Donovan, Domestic Economyvol. I. x. 345
1831
Zymome.
T. P. Jones, New Conversations on Chemistry xxix. 292