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.
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.
New!!: Egg white and Albumen print ·
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.
New!!: Egg white and Albumin ·
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.
New!!: Egg white and Avidin ·
The name calorie is used for two units of energy.
New!!: Egg white and Calorie ·
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).
New!!: Egg white and Carbohydrate ·
The chicken (Gallus gallus domesticus) is a domesticated fowl, a subspecies of the red junglefowl.
New!!: Egg white and Chicken ·
Cholesterol, from the Ancient Greek chole- (bile) and stereos (solid) followed by the chemical suffix -ol for an alcohol, is an organic molecule.
New!!: Egg white and Cholesterol ·
In winemaking, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling.
Cooking oil is plant, animal, or synthetic fat used in frying, baking, and other types of cooking.
New!!: Egg white and Cooking oil ·
Copper is a chemical element with symbol Cu (from cuprum) and atomic number 29.
New!!: Egg white and Copper ·
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.
New!!: Egg white and Cystatin ·
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.
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.
New!!: Egg white and Egg ·
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.
New!!: Egg white and Egg (food) ·
Egg allergy is a type of food allergy.
New!!: Egg white and Egg allergy ·
Egg white is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg.
New!!: Egg white and Egg white ·
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.
New!!: Egg white and Elmhurst College ·
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.
New!!: Egg white and Embryo ·
The Exploratorium is a museum in San Francisco whose stated mission is to change the way the world learns.
New!!: Egg white and Exploratorium ·
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.
New!!: Egg white and Fat ·
FiningsThe term is a mass noun rather than a plural.
New!!: Egg white and Finings ·
Flavoproteins are proteins that contain a nucleic acid derivative of riboflavin: the flavin adenine dinucleotide (FAD) or flavin mononucleotide (FMN).
New!!: Egg white and Flavoprotein ·
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.
New!!: Egg white and Flocculation ·
A food allergy is an abnormal immune response to food.
New!!: Egg white and Food allergy ·
France, officially the French Republic (République française), is a sovereign state comprising territory in western Europe and several overseas regions and territories.
New!!: Egg white and France ·
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.
New!!: Egg white and Globulin ·
Glucose is a sugar with the molecular formula C6H12O6.
New!!: Egg white and Glucose ·
The Haugh unit is a measure of egg protein quality based on the height of its egg white (albumen).
New!!: Egg white and Haugh unit ·
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.
New!!: Egg white and Influenza vaccine ·
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.
New!!: Egg white and Lipid ·
Lysozymes, also known as muramidase or N-acetylmuramide glycanhydrolase, are glycoside hydrolases.
New!!: Egg white and Lysozyme ·
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.
New!!: Egg white and Meringue ·
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.
New!!: Egg white and Mineral ·
A mousse (French 'foam') is a prepared food that incorporates air bubbles to give it a light and airy texture.
New!!: Egg white and Mousse ·
A mucoprotein is a glycoprotein composed primarily of mucopolysaccharides.
New!!: Egg white and Mucoprotein ·
Ovalbumin (abbreviated OVA) is the main protein found in egg white, making up 60-65% of the total protein.
New!!: Egg white and Ovalbumin ·
In vertebrates, other than mammals, the passageway from the ovaries to the outside of the body is known as the oviduct.
New!!: Egg white and Oviduct ·
Ovomucin is a trypsin inhibitor found in raw egg white.
New!!: Egg white and Ovomucin ·
Ovotransferrin (conalbumin) is a glycoprotein of egg white albumen.
New!!: Egg white and Ovotransferrin ·
Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues.
New!!: Egg white and Protein ·
Salmonella is a genus of rod-shaped (bacillus) bacteria of the Enterobacteriaceae family.
New!!: Egg white and Salmonella ·
Sodium is a chemical element with symbol Na (from New Latin natrium) and atomic number 11.
New!!: Egg white and Sodium ·
Sulfur or sulphur (see spelling differences) is a chemical element with symbol S and atomic number 16.
New!!: Egg white and Sulfur ·
A vaccine is a biological preparation that provides active acquired immunity to a particular disease.
New!!: Egg white and Vaccine ·
A vitamin (and) is an organic compound and a vital nutrient that an organism requires in limited amounts.
New!!: Egg white and Vitamin ·
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.
New!!: Egg white and Yolk ·