Difference between Egg White and Albumen

EGG WHITE vs ALBUMEN: NOUN

Albumen
The white of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water

The white part of an egg; being mostly the protein albumin and water.
Same as Albumin.
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.
The white of an egg.
In botany, any form of nutritive matter, whatever its chemical constitution, stored within the seed and about the embryo.
The white of an egg; hence, an animal and vegetable principle which occurs in its purest natural form in the white of an egg: in the latter sense more correctly called albumin (which see).
A simple water-soluble protein found in many animal tissues and liquids
The white of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water

Milk pudding, Glyconin, Caster sugar, Egg, Chess pie, Omelet, Ichthin, Breakfast food, White sauce, Egg yolk, Buttermilk, Vitellin, Yolk, Ovalbumin, Albumen

Friability, Ambrotype, Daguerreotype, Egg yolk, Photogravure, Yolk, Collodion, Gelatin, Blanc, Fleshy, Coagulated, Endosperm, Egg white, Albumin, Ovalbumin

Exalbuminous, Milk pudding, Glyconin, Caster sugar, Egg, Chess pie, Omelet, Ichthin, Breakfast food, White sauce, Buttermilk, Vitellin, Yolk, Ovalbumin, Albumen

Velum, Micrograph, Friability, Ambrotype, Daguerreotype, Photogravure, Yolk, Collodion, Gelatin, Blanc, Fleshy, Coagulated, Endosperm, Egg white, Ovalbumin

Egg white was separated from egg and diluted with the same volume of distilled water.
Egg white and egg yolks are beaten separately with sugar to achieve a light flan.
Soybean Oil, Salt, Egg Yolk, Potato Flour, Egg White, Dried Honey, Artificial Flavor.
Is it possible to use the whole egg instead of just egg white?
Beat egg and egg white in medium bowl; set aside.
Cooper egg white mixing bowl to whisk egg whites.
While the properties of the egg yolk are unaffected, the egg white is milky compared to a raw egg.
Note: This is not a perfect analogy, because the eggshell, egg white, and egg yoke are three different parts of the egg.
The main ingredient in an egg white face mask is, of course, an egg white.
Carefully draw egg white into the pipets, one at a time, until each pipet stem is filled with liquid egg white.

The seed, enclosed in a hard endocarp, contains an oily white albumen.
Albumen prints and other types of nineteenth century photographs were also mounted.
Analysis of the amino acids in egg albumen protein by chromatography.
Albumen photograph from the original glass negative in aunion case.
Out boralevi firenze jewels bloody beetroots romborama albumen jacob jan.
Animal albumen is the chief solid ining white nervures.
Albumen prints: These prints were produced on thin pieces of paper that were coated with albumen and silver nitrate.
Notice yolk height, albumen height and thickness, albumen spread, yolk color, present of chalazae cords.
Identification of chemical structure of albumen and albumen protein hydrolysate was examine using IR Spectrophotometry.
Dried, powdered egg albumen or prepared liquid albumen may be used in the place of the fresh albumen.