Crossword clues for albumen
albumen
- Nutritive matter around a seed's embryo
- Egg white
- The white of an egg
- The nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water
- A simple water-soluble protein found in many animal tissues and liquids
- Egg part
- Meringue ingredient
- Collection of recordings by English naturalists, primarily White
Longman Dictionary of Contemporary English
The Collaborative International Dictionary
Albumen \Al*bu"men\, n. [L., fr. albus white.]
The white of an egg.
(Bot.) 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.
(Chem.) Same as Albumin.
Douglas Harper's Etymology Dictionary
1590s, "white of an egg," from Latin albumen "white of an egg," literally "whiteness," from albus "white" (see alb). The organic substance (which exists nearly pure in egg whites) so called from 1800, also known as albumin (1869, from French albumine).
Wiktionary
n. The white part of an egg; being mostly the protein albumin and water.
WordNet
Wikipedia
Albumen is the white of an egg. It contains albumin proteins.
Albumin is a class of several hundred proteins.
Albumen or Albumin may also refer to:
- Serum albumin, a protein, encoded by the ALB gene in humans
- Operation Albumen, a series of sabotages against airfields on occupied Crete in 1942
- Albumen (album), by The Egg
Albumen is the first studio album by British electronic funk band The Egg and was released in 1996.
Usage examples of "albumen".
We are also aided by chemistry in determining the exact abnormal condition of the kidneys by the detection of albumen, sugar, etc.
The secretion, as we have seen, completely dissolves albumen, muscle, fibrin, areolar tissue, cartilage, the fibrous basis of bone, gelatine, chondrin, casein in the state in which it exists in milk, and gluten which has been subjected to weak hydrochloric acid.
We see the influence of the nature of different substances in bits of meat, albumen, and fresh gluten acting very differently from equalsized bits of gelatine, areolar tissue, and the fibrous basis of bone.
It contains, chemically, citric acid, pectose, gum, sugar, cellulose, albumen, mineral matter, and water.
Chemically, they contain also albumen, sugar, pectose, dextrin, fat, cellulose, mineral matters, and water, but less sugar than turnips or carrots.
The secretion in this state has the power of quickly dissolving, that is of digesting, the muscles of insects, meat, cartilage, albumen, fibrin, gelatine, and casein as it exists in the curds of milk.
Since the bladders have no power of digesting albumen, cartilage, or roast meat, I was surprised that matter was absorbed, at least in one case, from a fresh infusion of raw meat.
Albumen, with disintegrated epithelia, hyaline, and large granular casts, as well as waxy casts, are peculiar to, and characteristic of, this disease.
The destruction of the ferment during the process of digestion, or its absorption after the albumen had been converted into a peptone, will also account for only one out of the three latter sets of experiments having been successful.
After three days the margins of both leaves with the albumen were still as much inflected as ever, and the glands were still secreting copiously.
The bit of albumen, which was now surrounded by much secretion, was gently removed, and although no filament was touched, the lobes closed.
From the foregoing cases it is certain that bits of meat and albumen, if at all damp, excite not only the glands to secrete, but the lobes to close.
Nevertheless, in order to test their power of digestion, minute fragments of roast meat, three small cubes of albumen, and three of cartilage, were pushed through the orifice into the bladders of vigorous plants.
It appears, however, according to Schiff, and contrary to the opinion of some physiologists, that weak hydrochloric dissolves, though slowly, a very minute quantity of coagulated albumen.
The secretion, as we have seen, completely dissolves albumen, muscle, fibrin, areolar tissue, cartilage, the fibrous basis of bone, gelatine, chondrin, casein in the state in which it exists in milk, and gluten which has been subjected to weak hydrochloric acid.