albumen

“Protein-secreting cells in the oviduct lining add a thickening layer to its membrane, and then coat it with about half the final volume of the egg white, or albumen from the Latin albus, meaning “white”.”

Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen

“In regard to the soluble nitrogenous matter usually called albumen, from its resemblance to the animal substance of the same name, I have to remark that in my trials the proportion has been found to be considerably less than that often given in tables of the composition of wheat.”

The Commercial Products of the Vegetable Kingdom Considered in Their Various Uses to Man and in Their Relation to the Arts and Manufactures; Forming a Practical Treatise & Handbook of Reference for the Colonist, Manufacturer, Merchant, and Consumer, on the Cultivation, Preparation for Shipment, and Commercial Value, &c. of the Various Substances Obtained From Trees and Plants, Entering into the Husbandry of Tropical and Sub-tropical Regions, &c.

“Then, with this two-edged sword of disaster, the urea, which becomes a poisonous element, and should be removed, is retained in the system, while the albumen, which is essential to healthy blood, is filtered away through the diseased kidney.”

A Practical Physiology

“The substance in meat called albumen becomes tougher and more indigestible, the higher the temperature to which it is subjected reaches beyond a certain point.”

The Story of Crisco

“The seed of Pinus contains an embryo, with the cotyledons clearly defined, embedded in albumen, which is protected by a bony testa with an external membranous spermoderm, produced, in most species, into an effective wing.”

The Genus Pinus

“By the application of heat, or the addition of a few drops of nitric acid, the albumen, which is invariably present in Bright's disease of the kidneys, is coagulated.”

The People's Common Sense Medical Adviser in Plain English or, Medicine Simplified, 54th ed., One Million, Six Hundred and Fifty Thousand

“This albumen, which is also the chief component of the white of eggs, possesses the peculiarity of coagulating or hardening at a certain temperature, like the white of a boiled egg, into a soft, white fluid, no longer soluble, or capable of being dissolved in water.”

The Book of Household Management

“This conclusion has lately been beautifully confirmed by a distinguished physiologist (Denis), who has succeeded in converting fibrine into albumen, that is, in giving it the solubility, and coagulability by heat, which characterise the white of egg.”

Familiar Letters on Chemistry

“The yolk is than coated with a protein containing substance called albumen or egg white.”

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