(n) the white part of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water, Syn.albumen, ovalbumin, egg white, white
The Collaborative International Dictionary of English (GCIDE) v.0.53
n. [ L., fr. albus white. ] 1. The white of an egg. [ 1913 Webster ]
2. (Bot.) Nourishing matter stored up within the integuments of the seed in many plants, but not incorporated in the embryo. It is the floury part in corn, wheat, and like grains, the oily part in poppy seeds, the fleshy part in the cocoanut, etc. [ 1913 Webster ]
v. t. [ imp. & p. p. Albumenized p. pr. & vb. n. Albumenizing. ] To cover or saturate with albumen; to coat or treat with an albuminous solution; as, to albumenize paper. [ 1913 Webster ]
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