Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun The albumin of egg white.
from The Century Dictionary.
- noun Same as
ovoalbumin .
from the GNU version of the Collaborative International Dictionary of English.
- noun (Physiol. Chem.) The albumin from white of eggs; egg albumin; -- in distinction from
serum albumin . Seealbumin .
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun biochemistry A
glycoprotein which is the primary constituent ofegg white
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun the white part of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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Because influenza and yellow fever vaccines are both made in eggs, egg proteins (primarily ovalbumin) are present in the final products and are in sufficient quantities to cause allergic reactions in susceptible patients.
Vaccine Science 2010
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Because influenza and yellow fever vaccines are both made in eggs, egg proteins (primarily ovalbumin) are present in the final product.
Egg Allergies 2008
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The egg yolk is suspended in the egg white known more formally as albumen or ovalbumin by one or two spiral bands of tissue called the chalazae.
What's the Internet Really Like in Space? | Universe Today 2010
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In the oven, the dissolved sugar hangs onto the water molecules and so delays their evaporation in the high heat until after ovalbumin has had time to coagulate and reinforce the raw foam.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Portions of the major egg-white protein ovalbumin appear to be the usual culprits.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Portions of the major egg-white protein ovalbumin appear to be the usual culprits.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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In the oven, the dissolved sugar hangs onto the water molecules and so delays their evaporation in the high heat until after ovalbumin has had time to coagulate and reinforce the raw foam.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The immune system of sensitive people interprets these parts of ovalbumin to be a threat, and mounts a massive and self-destructive defense that can take the form of fatal shock.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The immune system of sensitive people interprets these parts of ovalbumin to be a threat, and mounts a massive and self-destructive defense that can take the form of fatal shock.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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So when the raw foam is cooked, ovalbumin more than doubles the amount of solid protein reinforcement in the bubble walls.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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