from The American Heritage® Dictionary of the English Language, 4th Edition
- n. The albumin of egg white.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A glycoprotein which is the primary constituent of egg white
from the GNU version of the Collaborative International Dictionary of English
- n. The albumin from white of eggs; egg albumin; -- in distinction from
serum albumin. See albumin.
from The Century Dictionary and Cyclopedia
- n. Same as ovoalbumin.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. the white part of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water
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.
Because influenza and yellow fever vaccines are both made in eggs, egg proteins (primarily ovalbumin) are present in the final product.
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.
Portions of the major egg-white protein ovalbumin appear to be the usual culprits.
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.
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.
So when the raw foam is cooked, ovalbumin more than doubles the amount of solid protein reinforcement in the bubble walls.
As examples may be quoted, myosin the chief protein of ordinary meat or muscle, ovalbumin one of the proteins of egg-white, casein belonging to milk and cheese, and gluten a protein-mixture in flour.
A mix of several proteins, half of which is ovalbumin, it's likely used to make a sticky, meringue-like foam.
Baby mice were given ovalbumin immediately after birth to induce asthma.