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Definitions

American Heritage® Dictionary of the English Language, Fourth Edition

  1. n. The white of an egg, which consists mainly of albumin dissolved in water.
  2. n. See albumin.

Century Dictionary and Cyclopedia

  1. n. The white of an egg; hence, an animal and vegetable principle which occurs in its purest natural form in the white of an egg: in the latter sense more correctly called albumin (which see).
  2. n. In botany, any form of nutritive matter, whatever its chemical constitution, stored within the seed and about the embryo. It may be farinaceous, as in the cereals; oily and fleshy, as in many nuts; horny, as in the coffee-berry; or bony, as in the vegetable ivory. Also called endosperm.

Wiktionary

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

GNU Webster's 1913

  1. n. The white of an egg.
  2. n. (Bot.) 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.
  3. n. (Chem.) Same as Albumin.

WordNet 3.0

  1. n. a simple water-soluble protein found in many animal tissues and liquids
  2. n. the white part of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water

Etymologies

  1. From Latin albūmen ("white of an egg"), from albus ("white"), from Proto-Indo-European *h₂élbʰos (“white”). (Wiktionary)
  2. Latin albūmen, from albus, white; see albho- in Indo-European roots. (American Heritage® Dictionary of the English Language, Fourth Edition)

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‘albumen’ has been looked up 1526 times, loved by 2 people, added to 19 lists, and has a Scrabble score of 11.