what is the white of an egg called?

Answer 1

Albumen

Answer 2

The white of an egg is called Albumen.
I have briefly explained below what Albumben means:

The protein of egg whites.
The white protein part of an egg.
The white of an egg, consisting of outer thin, firm, inner thin, and chalaziferous layers. The gelatinous "white" of a bird's egg, whose function is to cushion and protect the yolk. Also known as egg white. Albumen accounts for most of an egg's liquid weight, about 67%. It contains more than half the egg's total protein, niacin, riboflavin, chlorine, magnesium, potassium, sodium and sulfur. The egg white, provides protection, water and protein for the developing embryo. Proteins consisting primarily of amino acids found in milk, blood, egg whites, muscle and vegetables. A protein found in mammals, often measured in a blood analysis to determine an individual's nutritional needs. A low albumen level can impede the ventilator weaning process by decreasing inspiratory muscle strength and reducing the ability to breathe on one's own. Albumen, or egg white, makes up about 60% of an eggs weight. As an egg ages, the protein in the egg white changes and becomes thinner and more transparent. So fresh eggs sit tall and firm in the pan, and older eggs will spread out more.
albumin: a simple water-soluble protein found in many animal tissues and liquids. egg white: the white part of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water; "she separated the whites from the yolks of several eggs" The egg white is a clear liquid (also called albumen or ovalbumin) contained within a bird's egg. It is the cytoplasm of the egg, which until fertilization is a single cell. It consists mainly of about 10% proteins dissolved in water. Its primary purpose is to protect the egg yolk and also to provide additional nutrition for the growth of the embryonic chick, as it is rich in proteins and is of high nutritional value. Unlike the egg yolk, it contains little fat.

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Answer 3

Egg white is the common name for the clear liquid (also called albumen or glair/glaire) contained within an egg. It is the cytoplasm of the egg, which until fertilization is a single cell. It consists mainly of about 10% proteins dissolved in water. Its primary purpose is to protect the egg yolk and also to provide additional nutrition for the growth of the embryo, as it is rich in proteins and is of high nutritional value. Unlike the egg yolk, it contains little fat.

Answer 4

Albumen or the white hehe <33

Answer 5

Albumen

Answer 6

Albumen

Answer 7

It is the albumen. Although egg white is a commonly accepted term.

Answer 8

Albumen

Answer 9

yes it can be just called the egg white,but it is the albumen as opposed to the yellow,yolk of the egg.

Answer 10

Albumen, is another word for egg white