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The white of an egg.

To cover or saturate with albumen; to coat or treat with an albuminous solution; as, to albuminize paper.

The albumin from white of eggs; egg albumin; -- in distinction from serum albumin. See Albumin.

Serum albumin.

Supplying albumen.

An instrument for ascertaining the quantity of albumen in a liquid.

Pertaining to, or containing, albumen; having the properties of, or resembling, albumen or albumin. -- Al*bu"mi*nous*ness, n.

rd-shelled nut of the cocoa palm. It yields an agreeable milky liquid and a white meat or albumen much used as food and in making oil.

other birds, tortoises, etc. It consists of a yolk, usually surrounded by the "white" or albumen, and inclosed in a shell or strong membrane.

The albumen of a seed; -- limited by recent writers to that formed within the embryo sac.

Having no albumen about the embryo; -- said of certain seeds.

The albumen of a seed, especially that portion which is formed outside of the embryo sac. -- Per`i*sper"mic, a.

Having a hard albumen penetrated by irregular channels filled with softer matter, as the nutmeg and the seeds of the North American papaw.

the nature both of vegetable and animal matter; -- a term sometimes applied to vegetable albumen and gluten, from their resemblance to similar animal products.

ake white, Paris white, etc. See under Flack, Paris, etc. -- White of a seed (Bot.), the albumen. See Albumen, 2. -- White of egg, the viscous pellucid fluid which surrounds the yolk in an egg, particularly in the egg of a fowl. In a hen's egg it is alkaline, and contains about 86 per cent of water and 14 per cent of…