The white part of an egg is often referred to as the "albumin" or "Glair". Albumen is actually the major protein constituent of the egg white. The albumin surrounds the yolk. The egg white makes up approximately 2/3 of the total weight of the whole egg and is made up of water, proteins (albumin), trace minerals, vitamins and glucose.
The scientific name for egg white is albumen. It is a transparent, colorless liquid composed mostly of water and protein.
The process of the egg white turning opaque and firm during cooking is known as denaturation of proteins. This occurs due to the heat causing the proteins in the egg white to unfold and bond with each other, changing its structure from transparent to opaque.
It is possible to be allergic to just egg white, but it is more common to be allergic to the whole egg.
The egg white is called the albumen.
Individuals with an egg allergy should avoid consuming foods containing egg yolk or egg white to prevent allergic reactions.
The other name for egg white solution is Albumin.
Another name for albumin is serum albumin.
Albumen is the white part of an egg :)
the white of an egg its pretty simple:)
Another name for ovum would be egg cell.
Another name for a female egg is the ovum.
A synonym for 'goose egg' is zero.
I don't believe so. I can normally tell what chicken layed what egg by what color it is.
White Gold is another name for Platinum.
You can add another egg white and beat it with the others. However, this will not always work. If your egg white deflated because you left it out, I advise you add some baking soda to the egg white and mixing it. I did that once and it worked. Hope you find this useful.
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