egg whiten.

Etymology: < egg n. + white n.

The white of an egg, the albumen. Also attributive, esp. in egg-white injury, a disease caused by eating an excess of raw egg white.

ΘΚΠ

the world > food and drink > food > eggs > [noun] > egg-white

egg white1898

the world > life > biology > biological processes > procreation or reproduction > reproductive substances or cells > [noun] > ovum or ootid > white or albumen

whiteeOE

albuginousness1599

albumen1599

ovalbumin1835

albumin1850

egg albumin1871

ovoalbumin1873

egg white1898

1898 Jrnl. Physiology 23 130 Fresh egg-white is thoroughly whipped into a froth.

1916 E. Pound Lustra 52 Green arsenic smeared on an egg-white cloth.

1936 Discovery Dec. 388/2 A preparation from egg-white, which reduces the clotting time of blood, provides new hope for haemophiliacs.

1937 H. T. Parsons et al. in Biochem. Jrnl. 31 i. 425 (heading) Egg white injury and protective factor.

1959 Chambers's Encycl. XI. 260/1 Albumins and globulins..are frequently found together as in..milk and egg white.

1959 Chambers's Encycl. XIV. 350/2 Biotin is a..factor..identified with the so-called vitamin H..or anti-egg-white-injury factor.

This entry has not yet been fully updated (first published 1972; most recently modified version published online December 2020).

单词	egg white
释义	egg whiten. Etymology: < egg n. + white n. The white of an egg, the albumen. Also attributive, esp. in egg-white injury, a disease caused by eating an excess of raw egg white. ΘΚΠ the world > food and drink > food > eggs > [noun] > egg-white egg white1898 the world > life > biology > biological processes > procreation or reproduction > reproductive substances or cells > [noun] > ovum or ootid > white or albumen whiteeOE albuginousness1599 albumen1599 ovalbumin1835 albumin1850 egg albumin1871 ovoalbumin1873 egg white1898 1898 Jrnl. Physiology 23 130 Fresh egg-white is thoroughly whipped into a froth. 1916 E. Pound Lustra 52 Green arsenic smeared on an egg-white cloth. 1936 Discovery Dec. 388/2 A preparation from egg-white, which reduces the clotting time of blood, provides new hope for haemophiliacs. 1937 H. T. Parsons et al. in Biochem. Jrnl. 31 i. 425 (heading) Egg white injury and protective factor. 1959 Chambers's Encycl. XI. 260/1 Albumins and globulins..are frequently found together as in..milk and egg white. 1959 Chambers's Encycl. XIV. 350/2 Biotin is a..factor..identified with the so-called vitamin H..or anti-egg-white-injury factor. This entry has not yet been fully updated (first published 1972; most recently modified version published online December 2020). < n.1898
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