albumen
[ al-byoo-muh n ]
/ ælˈbyu mən /
noun
the white of an egg.
Botany.
the nutritive matter around the embryo in a seed.
Biochemistry.
albumin.
Origin of albumen
1590–1600; < Late Latin, equivalent to
alb(us) white, with stem in
-ū- +
-men noun suffix
WORDS THAT MAY BE CONFUSED WITH albumen
albumen albuminWords nearby albumen
albronze,
albuginea,
album,
album-oriented,
albumblatt,
albumen,
albumen paper,
albumen plate,
albumenize,
albumin,
albumin color
Definition for albumen (2 of 2)
albumin
or al·bu·men
[ al-byoo-muh n ]
/ ælˈbyu mən /
noun Biochemistry.
any of a class 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.
WORDS THAT MAY BE CONFUSED WITH albumin
albumen albuminBritish Dictionary definitions for albumen (1 of 2)
albumen
/ (ˈælbjʊmɪn, -mɛn) /
noun
Word Origin for albumen
C16: from Latin: white of an egg, from
albus white
British Dictionary definitions for albumen (2 of 2)
albumin
albumen
/ (ˈælbjʊmɪn) /
noun
any of a group of simple water-soluble proteins that are coagulated by heat and are found in blood plasma, egg white, etc
Word Origin for albumin
C19: from
albumen +
-in
Medical definitions for albumen (1 of 2)
albumen
[ ăl-byōō′mən ]
n.
The white of an egg, which consists mainly of albumin dissolved in water.
Albumin.
Medical definitions for albumen (2 of 2)
albumin
[ ăl-byōō′mĭn ]
n.
A class 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.
Scientific definitions for albumen (1 of 2)
albumen
[ ăl-byōō′mən ]
The white of the egg of certain animals, especially birds and reptiles, consisting mostly of the protein albumin. The albumen supplies water to the growing embryo and also cushions it. Albumen is used commercially in making wine, vinegars, lithographs, dyes, and pharmaceuticals.
Scientific definitions for albumen (2 of 2)
albumin
[ ăl-byōō′mĭn ]
A class of proteins found in egg white, milk, blood, and various other plant and animal tissues. Albumins dissolve in water and form solid or semisolid masses when heated, such as cooked egg white.