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Egg white is the common name for the clear liquid (also called albumin/albumen or glair(e)) contained within an egg. It is the cytoplasm of the egg, which until fertilization is a single cell. It consists mainly of about 10% proteins dissolved in water. Its primary purpose is to protect the egg yolk and also to provide additional nutrition for the growth of the embryo, as it is rich in proteins and is of high nutritional value. Unlike the egg yolk, it contains little fat.

2014-08-11 18:20:45
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Related Questions

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