ovalbumin

Friendly

Explanation of "Ovalbumin"

Definition:
Ovalbumin is a noun that refers to the white part of an egg, also known as egg white. It is a clear, thick liquid that surrounds the yolk (the yellow part) and is mainly made up of a protein called albumin, which is dissolved in water. This substance is nutritious and helps protect the yolk.

Usage Instructions

• How to Use: You can use "ovalbumin" when discussing the components of an egg, particularly in contexts related to cooking, nutrition, or biology.
• Example Sentence: "When making meringue, you need to whip the ovalbumin until it forms stiff peaks."

Advanced Usage

In more technical or scientific discussions, "ovalbumin" may be used to describe its role in food science or nutrition. For example, it is often studied for its nutritional benefits and its use in various food products.

Word Variants

• Albumin: This is a broader term that refers to a group of proteins found in blood, egg whites, and other tissues. Ovalbumin is a specific type of albumin found in egg whites.

Different Meanings

While "ovalbumin" specifically refers to the egg white, the word "albumin" can refer to similar proteins found in other foods or biological fluids.

Synonyms

• Egg white: This is the most common synonym for ovalbumin.
• Albumen: Another term that can be used to refer to the egg white.

Idioms and Phrasal Verbs

There are no specific idioms or phrasal verbs directly related to "ovalbumin." However, you might hear idiomatic expressions related to eggs in general, such as:

Conclusion

In summary, "ovalbumin" is the scientific term for the egg white, which is a nutritious part of an egg. It is important in cooking and has various applications in nutrition.

Academic

Noun

1. 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

Synonyms

• egg white
• white
• albumen