ˈlüˌsēn, -üs ə n noun
( -s )
Etymology: International Scientific Vocabulary leuc- + -ine
: a white crystalline amino acid (CH 3 ) 2 CHCH 2 CH(NH 2 )COOH that is obtained by the hydrolysis of most dietary proteins (as casein or zein) and is also made synthetically and that in its levorotatory l -form is essential in the nutrition of animals and man; α-amino-γ-methyl-valeric acid