The egg white is called the albumen.
Egg whites are a good source of protein and are low in cholesterol. The egg white is designed to protect the egg yolk or chicken that is inside the egg.
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.
It provides aqueous medium and protection .
How to test for protein - The Biuret test1. Add Sodium hydroxide to a 1% solution of albumen (the protein in egg white) or the ground food you want to be tested for protein2. Then add 1% copper sulphate solution3. If protein is present the solution will go purple
The protein in the egg white gets digested.
When embryo is in the egg shell,it gets all nutrients from the albumen that surrounds the yolk.But for the intake of oxygen and exhalation of CO2 there are many small pores in the shell which develop as it cools.This is because on cooling the internal material shrinks a bit and develops the hollow spaces.
Albumen is the egg white
The egg white is called the albumen.
The one that has shockproof in it for PLATO users
Albumen is egg white - it is colorless.
Albumen is the egg white
Albumen
Albumen is the egg white, or protein contained in it.
its called albumen
Albumen
Albumen
The egg white, or albumen, is 90% water and 10% dissolved protein. It's function for the developing chick is to provide nutrition in addition to the yolk.
The white part of an egg is called the (Egg white). It's also called albumen.