Albumen

the white of an egg.
botany. the nutritive matter around the embryo in a seed.
biochemistry, .
any of a cl-ss of simple, sulfur-containing, water-soluble proteins that coagulate when heated, occurring in egg white, milk, blood, and other animal and vegetable tissues and secretions.
noun
the white of an egg; the nutritive and protective gelatinous substance, mostly an alb-min, that surrounds the yolk
a rare name for endosperm
a variant spelling of alb-min
noun
any of a group of simple water-soluble proteins that are coagulated by heat and are found in blood plasma, egg white, etc
n.

1590s, “white of an egg,” from latin alb-men “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 alb-min (1869, from french alb-mine).

see alb-men.

alb-men al·bu·men (āl-byōō’mən)
n.

the white of an egg, which consists mainly of alb-min dissolved in water.

alb-min.

alb-min al·bu·min (āl-byōō’mĭn)
n.
a cl-ss of simple, water-soluble proteins that can be coagulated by heat and precipitated by strong acids and are found in egg white, blood serum, milk, and many other animal and plant juices and tissues.
alb-men
(āl-by’mən)
the white of the egg of certain animals, especially birds and reptiles, consisting mostly of the protein alb-min. the alb-men supplies water to the growing embryo and also cushions it. alb-men is used commercially in making wine, vinegars, lithographs, dyes, and pharmaceuticals.
alb-min
(āl-by’mĭn)
a cl-ss of proteins found in egg white, milk, blood, and various other plant and animal tissues. alb-mins dissolve in water and form solid or semisolid m-sses when heated, such as cooked egg white.