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White of egg

   Also found in: Wikipedia 0.01 sec.
the viscous pellucid fluid which surrounds the yolk in an egg, particularly in the egg of a fowl. In a hen's egg it is alkaline, and contains about 86 per cent of water and 14 per cent of solid matter, the greater portion of which is egg albumin. It likewise contains a small amount of globulin, and traces of fats and sugar, with some inorganic matter. Heated above 60° C. it coagulates to a solid mass, owing to the albumin which it contains.

See also: White



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Take care to avoid an excess of protein; that is, the albuminous element which is represented by lean meat, the white of eggs, and the curd of milk.
 
 
 
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