The white of an egg
- an easy water-soluble protein within numerous pet tissues and liquids
- the white element of an egg; the nutritive and protective gelatinous compound surrounding the yolk consisting mainly of albumin mixed in liquid
- The white of an egg.
- Nourishing matter kept up within the integuments associated with seed in several flowers, but not incorporated in the embryo. It is the floury component in corn, wheat, and like grains, the oily component in poppy seeds, the fleshy part into the cocoanut, etc.
- just like Albumin.
The white of an egg, the part of the egg that meringues manufactured. Albus in Latin is white.
1590s, "white of an egg," from Latin albumen "white of an egg," virtually "whiteness," from albus "white" (see alb). The natural substance (which is out there nearly pure in egg whites) so named from 1800, also called albumin (1869, from French albumine).
1. Egg white. 2. An essential kind of protein within egg whites, rare meat, milk plus some vegetables. It really is an important element of real human bloodstream serum.
- the protein of egg whites.
(letter.) The white of an egg.
- (n.) Nourishing matter stored up in the integuments of this seed in many flowers, not included in embryo. This is the floury component in corn, wheat, and like grains, the greasy component in poppy seeds, the fleshy part inside cocoanut, etc.
- (letter.) Same as Albumin.
All these salts are mild astringents when applied externally, as they coagulate the albumen of the tissues and of any discharge which may be present.