A thick viscous nitrogenous compound which is the chief and characteristic constituent of white of eggs as well as the serum of bloodstream and it is within various other animal substances both fluid and solid in addition in lots of flowers It is soluble in liquid and it is coagulated by heat by particular substance reagents
- an easy water-soluble protein present numerous animal cells and fluids
- A thick, viscous nitrogenous material, which is the chief and characteristic constituent of white of eggs and of the serum of blood, and is present other animal substances, both substance and solid, also in a lot of flowers. Its soluble in water and it is coagulated by temperature by certain chemical reagents.
the key protein in real human blood and key to controlling the osmotic force of blood. Chemically, albumin is dissolvable in water, precipitated by acid, and coagulated by temperature.
A type of necessary protein which can be dissolved in liquid; within milk, egg white, particular muscle, blood, and some urine.
(n.) A thick, viscous nitrogenous compound, which is the chief and characteristic constituent of white of eggs and of the serum of blood, and is within various other pet substances, both substance and solid, also in lots of plants. It really is soluble in water and is coagulated by heat and by certain chemical reagents.
Its chemical composition - containing, as it invariably does, one or more forms of a complex compound of carbon, hydrogen, pro- oxygen and nitrogen, the so-called protein or albumin The perties of (which has never yet been obtained except as a pro living duct of living bodies), united with a large proportion matter.