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Fibrin (also called Factor Ia) is a fibrous, non-globular protein involved in the clotting of blood. It is formed by the action of the protease thrombin on fibrinogen which causes it to polymerize. The polymerized fibrin together with platelets forms a hemostatic plug or clot over a wound site.
When the lining of a blood vessel is broken, platelets are attracted forming a platelet plug. These platelets have thrombin receptors on their surfaces that bind serum thrombin molecules which in turn convert soluble fibrinogen in the serum into fibrin at the wound site. Fibrin forms long strands of tough insoluble protein that are bound to the platelets. Factor XIII completes the cross-linking of fibrin so that it hardens and contracts. The cross-linked fibrin forms a mesh atop the platelet plug that completes the clot.
It probably does not exist as such, but there are present in the blood certain substances known as _paraglobulin_ and _fibrinogen_, which by the action of a third substance, _fibrin ferment_ under certain circumstances, form fibrin and so cause coagulation.
During the coagulation a fine-meshed network of fibrin is precipitated.
Blood clots form when platelets, usually smooth, produce tiny threads called fibrin, which is due to inflammation, according to the University of Pennsylvania School of Medicine.
In the vegetable kingdom, we have glutin, or vegetable fibrin, which is the nourishing constituent of wheat, barley, oats, etc.; and legumin, or vegetable casein, which is the peculiar substance found in peas and beans.
The flesh, on the other hand, will contain albumin, and some other substances which are very similar to albumin, termed fibrin and syntonin.
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