egg whiten.
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.
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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).
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