noun. The white of an egg, which consists mainly of albumin dissolved in water.

noun. undefined

noun. The white of an egg; hence, an animal and vegetable principle which occurs in its purest natural form in the white of an egg: in the latter sense more correctly called albumin (which see).

noun. In botany, any form of nutritive matter, whatever its chemical constitution, stored within the seed and about the embryo.

noun. The white of an egg.

noun. Nourishing matter stored up within the integuments of the seed in many plants, but not incorporated in the embryo. It is the floury part in corn, wheat, and like grains, the oily part in poppy seeds, the fleshy part in the cocoanut, etc.

noun. Same as Albumin.

noun. The white part of an egg; being mostly the protein albumin and water.

noun. a simple water-soluble protein found in many animal tissues and liquids

noun. the white part of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water

"Protein-secreting cells in the oviduct lining add a thickening layer to its membrane, and then coat it with about half the final volume of the egg white, or albumen from the Latin albus, meaning “white”."

albumen glue  yolk  

fixings  ingredient  

batter  bonnyclabber  butter  caviar  clabber  

albumin