Albumin vs. Albumen

Albuminnoun

(protein) Any of a class of monomeric proteins that are soluble in water, and are coagulated by heat; they occur in egg white, milk etc; they function as carrier protein for steroids, fatty acids, and thyroid hormones and play a role in stabilizing extracellular fluid volume.

Albuminnoun

A thick, viscous nitrogenous substance, which is the chief and characteristic constituent of white of eggs and of the serum of blood, and is found in other animal substances, both fluid and solid, also in many plants. It is soluble in water and is coagulated by heat and by certain chemical reagents.

Albuminnoun

a simple water-soluble protein found in many animal tissues and liquids

Albuminnoun

a simple form of protein that is soluble in water and coagulable by heat, such as that found in egg white, milk, and (in particular) blood serum

Albumin

Albumin is a family of globular proteins, the most common of which are the serum albumins. All the proteins of the albumin family are water-soluble, moderately soluble in concentrated salt solutions, and experience heat denaturation.

Albumennoun

The white part of an egg; being mostly the protein albumin and water.

Albumennoun

The white of an egg.

Albumennoun

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.

Albumennoun

Same as Albumin.

Albumennoun

a simple water-soluble protein found in many animal tissues and liquids

Albumennoun

the white of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water