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Egg white

Egg white is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg. [1]

46 relations: Albumen print, Albumin, Avidin, Calorie, Carbohydrate, Chicken, Cholesterol, Clarification and stabilization of wine, Cooking oil, Copper, Cystatin, Denaturation (biochemistry), Egg, Egg (food), Egg allergy, Egg white, Elmhurst College, Embryo, Exploratorium, Fat, Finings, Flavoprotein, Flocculation, Food allergy, France, Globulin, Glucose, Haugh unit, Influenza vaccine, Lipid, Lysozyme, Meringue, Mineral, Mousse, Mucoprotein, Ovalbumin, Oviduct, Ovomucin, Ovotransferrin, Protein, Salmonella, Sodium, Sulfur, Vaccine, Vitamin, Yolk.

Albumen print

The albumen print, also called albumen silver print, was published in January 1847 by Louis Désiré Blanquart-Evrard, and was the first commercially exploitable method of producing a photographic print on a paper base from a negative.

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Albumin

The albumins (formed from Latin: albumen "(egg) white; dried egg white") are a family of globular proteins, the most common of which are the serum albumins.

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Avidin

Avidin is a tetrameric or dimeric biotin-binding protein produced in the oviducts of birds, reptiles and amphibians and deposited in the whites of their eggs.

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Calorie

The name calorie is used for two units of energy.

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Carbohydrate

A carbohydrate is a biological molecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen:oxygen atom ratio of 2:1 (as in water); in other words, with the empirical formula (where m could be different from n).

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Chicken

The chicken (Gallus gallus domesticus) is a domesticated fowl, a subspecies of the red junglefowl.

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Cholesterol

Cholesterol, from the Ancient Greek chole- (bile) and stereos (solid) followed by the chemical suffix -ol for an alcohol, is an organic molecule.

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Clarification and stabilization of wine

In winemaking, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling.

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Cooking oil

Cooking oil is plant, animal, or synthetic fat used in frying, baking, and other types of cooking.

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Copper

Copper is a chemical element with symbol Cu (from cuprum) and atomic number 29.

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Cystatin

The cystatins are a family of cysteine protease inhibitors which share a sequence homology and a common tertiary structure of an alpha helix lying on top of an anti-parallel beta sheet.

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Denaturation (biochemistry)

Denaturation is a process in which proteins or nucleic acids lose the quaternary structure, tertiary structure and secondary structure which is present in their native state, by application of some external stress or compound such as a strong acid or base, a concentrated inorganic salt, an organic solvent (e.g., alcohol or chloroform), radiation or heat.

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Egg

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches.

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Egg (food)

Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, and fish, and have been eaten by humans for thousands of years.

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Egg allergy

Egg allergy is a type of food allergy.

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Egg white

Egg white is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg.

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Elmhurst College

Elmhurst College is a comprehensive four-year private liberal arts college in Elmhurst, Illinois, a suburb of Chicago, with a tradition of service-oriented learning.

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Embryo

An embryo is a multicellular diploid eukaryote in its earliest stage of development, from the time of fertilization through sexual reproduction until birth, hatching, or germination.

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Exploratorium

The Exploratorium is a museum in San Francisco whose stated mission is to change the way the world learns.

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Fat

Fat is one of the three main macronutrients: fat, carbohydrate, and protein. Fats, also known as triglycerides, are esters of three fatty acid chains and the alcohol glycerol.

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Finings

FiningsThe term is a mass noun rather than a plural.

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Flavoprotein

Flavoproteins are proteins that contain a nucleic acid derivative of riboflavin: the flavin adenine dinucleotide (FAD) or flavin mononucleotide (FMN).

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Flocculation

Flocculation, in the field of chemistry, is a process wherein colloids come out of suspension in the form of floc or flake; either spontaneously or due to the addition of a clarifying agent.

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Food allergy

A food allergy is an abnormal immune response to food.

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France

France, officially the French Republic (République française), is a sovereign state comprising territory in western Europe and several overseas regions and territories.

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Globulin

The globulins are a family of globular proteins that have higher molecular weights than albumins and are insoluble in pure water but soluble in dilute salt solutions.

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Glucose

Glucose is a sugar with the molecular formula C6H12O6.

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Haugh unit

The Haugh unit is a measure of egg protein quality based on the height of its egg white (albumen).

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Influenza vaccine

The influenza vaccine, also known as flu shot, is an annual vaccination using a vaccine that is specific for a given year to protect against the highly variable influenza virus.

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Lipid

Lipids are a group of naturally occurring molecules that include fats, waxes, sterols, fat-soluble vitamins (such as vitamins A, D, E, and K), monoglycerides, diglycerides, triglycerides, phospholipids, and others.

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Lysozyme

Lysozymes, also known as muramidase or N-acetylmuramide glycanhydrolase, are glycoside hydrolases.

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Meringue

Meringue, is a type of dessert, often associated with French, Swiss, and Italian cuisine, made from whipped egg whites or aquafaba and sugar, and occasionally an acid such as lemon, vinegar or cream of tartar.

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Mineral

A mineral is a naturally occurring substance that is solid and inorganic, representable by a chemical formula, usually abiogenic, and has an ordered atomic structure.

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Mousse

A mousse (French 'foam') is a prepared food that incorporates air bubbles to give it a light and airy texture.

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Mucoprotein

A mucoprotein is a glycoprotein composed primarily of mucopolysaccharides.

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Ovalbumin

Ovalbumin (abbreviated OVA) is the main protein found in egg white, making up 60-65% of the total protein.

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Oviduct

In vertebrates, other than mammals, the passageway from the ovaries to the outside of the body is known as the oviduct.

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Ovomucin

Ovomucin is a trypsin inhibitor found in raw egg white.

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Ovotransferrin

Ovotransferrin (conalbumin) is a glycoprotein of egg white albumen.

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Protein

Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues.

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Salmonella

Salmonella is a genus of rod-shaped (bacillus) bacteria of the Enterobacteriaceae family.

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Sodium

Sodium is a chemical element with symbol Na (from New Latin natrium) and atomic number 11.

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Sulfur

Sulfur or sulphur (see spelling differences) is a chemical element with symbol S and atomic number 16.

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Vaccine

A vaccine is a biological preparation that provides active acquired immunity to a particular disease.

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Vitamin

A vitamin (and) is an organic compound and a vital nutrient that an organism requires in limited amounts.

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Yolk

The yolk is a part of an egg (or just of the egg cell in non-egg-laying animals) that feeds the developing embryo in animals.

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Redirects here:

Albumen, Egg albumen, Egg albumin, Egg whites, Egg-white, Eggwhite, Glair, Glairy, Ovoglobulin G2, Whipped egg white, Whipped egg whites, White of an egg.

References

[1] https://en.wikipedia.org/wiki/Egg_white

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