albumen

n.

1. The white of an egg, which consists mainly of albumin dissolved in water.
2. See albumin.

[Latin albūmen, from albus, white.]

[al-BYOO-mehn] The old-fashioned word for egg white.

The white of the egg; typically comprising 60% of a bird egg. It consists of a middle dense layer surrounded by an inner liquid layer and an outer liquid layer. It surrounds the yolk and is surrounded by the egg membrane and shell.

IN BRIEF: n. - The white part of an egg; A simple water-soluble protein found in many animal tissues and liquids.

Tutor's tip: The "albumen" (egg white) contains "albumin" (a plant and animal protein).

Dansk (Danish)
n. - albumen, æggehvide

Nederlands (Dutch)
eiwit

Français (French)
n. - blanc de l'¯uf, (Bot) albumen, (Méd) albumine

Deutsch (German)
n. - Eiweiß

Ελληνική (Greek)
n. - ασπράδι, λεύκωμα, (βιολ.) λευκωματίνη, (φυτ.) ενδοσπέρμιο

Italiano (Italian)
albume

Português (Portuguese)
n. - albume (m) (Biol.) (Bot.)

Русский (Russian)
яичный белок

Español (Spanish)
n. - clara de huevo, albumen

Svenska (Swedish)
n. - äggvita

中文（简体）(Chinese (Simplified))
蛋白, 胚乳

中文（繁體）(Chinese (Traditional))
n. - 蛋白, 胚乳

한국어 (Korean)
n. - 알의 흰자위

日本語 (Japanese)
n. - 白身, 卵白, 胚乳

العربيه (Arabic)
‏(الاسم) زلال, بياض ألبيض‏

עברית (Hebrew)
n. - ‮חלבון של ביצה, אלבומין, אנדוספרם (הרקמה המזינה בצמחים) - החומר האכיל בד"כ של זרע‬

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