BabelNet

bn:00002491n

Noun Concept

Categories: Eggs, Biological matter, Storage proteins

egg white white albumen ovalbumin glair

The white part of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water WordNet 3.0

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The white part of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water WordNet 3.0 & Open English WordNet

Ovalbumin is the main protein found in egg white, making up approximately 55% of the total protein. Wikipedia

Egg white is the clear liquid contained within an egg. Wikipedia

White of an egg. It contains albumin proteins. It is the scientific name for the white of a cooked egg. Wikipedia Disambiguation

The clear liquid in an egg Wikipedia Disambiguation

Clear liquid contained within an egg Wikidata

The white of an egg, which consists mainly of albumin dissolved in water. OmegaWiki

The white part of an egg; being mostly the protein albumin and water. Wiktionary

White part of an egg. Wiktionary (translation)

The clear part of an egg surrounding the yolk, which turns white when cooked or beaten. Wiktionary

A glycoprotein which is the primary constituent of egg white. Wiktionary

She separated the whites from the yolks of several eggs WordNet 3.0 & Open English WordNet

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