Definitions

from The American Heritage® Dictionary of the English Language, 5th Edition.

  • noun The white of an egg, which consists mainly of albumin dissolved in water.

from The Century Dictionary.

  • noun 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).
  • noun In botany, any form of nutritive matter, whatever its chemical constitution, stored within the seed and about the embryo.

from the GNU version of the Collaborative International Dictionary of English.

  • noun The white of an egg.
  • noun (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.
  • noun (Chem.) Same as Albumin.

from Wiktionary, Creative Commons Attribution/Share-Alike License.

  • noun The white part of an egg; being mostly the protein albumin and water.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • noun a simple water-soluble protein found in many animal tissues and liquids
  • 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

[Latin albūmen, from albus, white; see albho- in Indo-European roots.]

from Wiktionary, Creative Commons Attribution/Share-Alike License

From Latin albūmen ("white of an egg"), from albus ("white"), from Proto-Indo-European *h₂élbʰos (“white”).

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