Albumen

n. white of an egg; albumin, water-soluble protein (Biochemistry)

Albumen redirects here. This should not be confused with albumin, a kind of protein. In botany, the term albumen refers to the endosperm inside a plant seed.Egg white is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg. It is the cytoplasm of the egg, which until fertilization is a single cell (including the yolk). It consists mainly of about 15% proteins dissolved in water. Its primary natural purpose is to protect the egg yolk and provide additional nutrition for the growth of the embryo, as it is rich in proteins and is of high nutritional value. Unlike the egg yolk, it contains a negligible amount of fat. Egg whites have also come to have many culinary and non-culinary uses for humans.
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Noun
1. a simple water-soluble protein found in many animal tissues and liquids
(synonym) albumin
(hypernym) simple protein
(hyponym) ricin, ricin toxin
2. the white of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water
(synonym) egg white, ovalbumin
(hypernym) ingredient, fixings
(part-holonym) egg, eggs

n. albumin, water-soluble protein found in blood and egg-whites (Biochemistry)

n. albumen