Welcome to Anagrammer Crossword Genius! Keep reading below to see if albumen is an answer to any crossword puzzle or word game (Scrabble, Words With Friends etc). Scroll down to see all the info we have compiled on albumen.
albumen
Searching in Crosswords ...
The answer ALBUMEN has 64 possible clue(s) in existing crosswords.
Searching in Word Games ...
The word ALBUMEN is VALID in some board games. Check ALBUMEN in word games in Scrabble, Words With Friends, see scores, anagrams etc.
Searching in Dictionaries ...
Definitions of albumen in various dictionaries:
noun - a simple water-soluble protein found in many animal tissues and liquids
noun - the white part of an egg
The white of an egg, which consists mainly of albumin dissolved in water.
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Word Research / Anagrams and more ...
Keep reading for additional results and analysis below.
| Possible Jeopardy Clues |
|---|
| It's the seven-letter term for the white of an egg |
| The white of an egg |
| It's the fancy way of saying the white of an egg |
| It's the protein in egg whites |
| Cumin is a spice; this blood plasma protein that rhymes with it carries nutrients to body tissues |
| Possible Dictionary Clues |
|---|
| egg white, or the protein contained in it. |
| Egg white, or the protein contained in it. |
| The white of an egg, which consists mainly of albumin dissolved in water. |
| See albumin. |
| the white of an egg the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water |
| a simple water-soluble protein found in many animal tissues and liquids |
| the clear part inside an egg that is white when cooked |
| the protein that the clear or white part of an egg contains |
| Albumen description |
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Egg white is the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around fertilized or unfertilized egg yolks. The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized). * Egg white consists primarily of about 90% water into which is dissolved about 10% proteins (including albumins, mucoproteins, and globulins). Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain about 56% of the protein in the egg. Egg white has many uses in food (e.g. meringue, mousse) and also many other uses (e.g. in the preparation of vaccines such as those for influenza). |