Albumin - a protein found in egg white, milk, green plants, seeds, and animal blood.
Ale - a fermented drink; the original term for beer.
Albumin (Latin: albus, white) refers generally to any protein with water solubility, which is moderately soluble in concentrated salt solutions, and experiences heat coagulation (protein denaturation).
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albumin: The protein component of egg whites.
allergen: A substance that induces an allergic state or reaction.
Albumen, Albumin: the protein portion of the egg white. Albumin is also found in animal blood, milk, plants and seeds.
Ale: an alcoholic beverage brewed from malt and hops. The color can be light to dark amber.
Ovalbumin: a major protein found in egg whites.
Oven spring: the rapid rise of yeast breads in the oven in the first few minutes of baking. It is caused by the creation and expansion of trapped gases caused by the oven heat.
Chemical analysis, like common experience, shows that Indian corn is a very nutritious article of food, being richer in albuminoids than any other cereals when ripe (calculated in the dry weight).
The leftover hot whey of milk used for cheese making has milk solids and a protein called albumin, which solidifies under high heat.
Albumen is distinct from albumin, which are proteins that are water soluble and found in a variety of creatures. We have albumin in our blood plasma for instance.
The byproduct whey consists of water, lactose, albumin, soluble minerals, fats, and proteins.
Links: Khymos' hydrocolloid recipe collection; Modern Pastry makes gel sheets and veils; Playing with Fire and Water makes false egg albumin; Drinkfactory clarifies a colorless mojito; Molecular Recipes makes balsamic gel with olive oil butter, ...
Plantains are also dried and ground into flour; banana meal forms an important foodstuff, with the following constituents: water 10.62, albuminoids 3.55, fat 1.15, carbohydrates 81.67 (more than 2/3 starch), fibre 1.15, phosphates 0.
and divides after fertilization to produce the embryo) is a single cell. It sits in the center of the egg. The yolk contains all of the fat in the egg and almost half of the protein. It is surrounded by the egg white (known as albumen or ovalbumin).
 See also: Cooking, Protein, Water, Texture, Egg
  
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