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In Italian the albumen is albume or chiaro (` clear ').— VERBATIM: The Language Quarterly Vol XVIII No 3
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
When a piece of meat is plunged into boiling water, the albumen which is near the surface immediately coagulates, forming an envelope, which prevents the escape of the internal juice, and most effectually excludes the water, which, by mixing with this juice, would render the meat insipid.— The Book of Household Management
Over the wound is placed a bit of linen moistened with egg-albumen, then a dressing of lint, and the whole is maintained in place by a suitable bandage.— Gilbertus Anglicus Medicine of the Thirteenth Century
One example is albumen, which is a development process involving egg whites.
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Albumen has been looked up 158 times, favorited once, listed 12 times, and commented on once.
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