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from the GNU version of the Collaborative International Dictionary of English

  • n. the viscous pellucid fluid which surrounds the yolk in an egg, particularly in the egg of a fowl. In a hen's egg it is alkaline, and contains about 86 per cent of water and 14 per cent of solid matter, the greater portion of which is egg albumin. It likewise contains a small amount of globulin, and traces of fats and sugar, with some inorganic matter. Heated above 60° C. it coagulates to a solid mass, owing to the albumin which it contains.

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