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From The Collaborative International Dictionary of English v.0.48:
Vitellin \Vi*tel"lin\, n. [See Vitellus.] (Physiol. Chem.) An albuminous body, belonging to the class of globulins, obtained from yolk of egg, of which it is the chief proteid constituent, and from the seeds of many plants. From the latter it can be separated in crystalline form. [1913 Webster] [1913 Webster]