album

n. [ L., fr. albus white. ] 1. The white of an egg. [ 1913 Webster ]

2. (Bot.) Nourishing matter stored up within the integuments of the seed in many plants, but not incorporated in the embryo. It is the floury part in corn, wheat, and like grains, the oily part in poppy seeds, the fleshy part in the cocoanut, etc. [ 1913 Webster ]

3. (Chem.) Same as Albumin. [ 1913 Webster ]

v. t. [ imp. & p. p. Albumenized p. pr. & vb. n. Albumenizing. ] To cover or saturate with albumen; to coat or treat with an albuminous solution; as, to albumenize paper. [ 1913 Webster ]

‖ [ L., Greek white. ] Dung of dogs or hyenas, which becomes white by exposure to air. It is used in dressing leather, and was formerly used in medicine. [ 1913 Webster ]

n. (Chem.) A thick, viscous nitrogenous substance, which is the chief and characteristic constituent of white of eggs and of the serum of blood, and is found in other animal substances, both fluid and solid, also in many plants. It is soluble in water and is coagulated by heat and by certain chemical reagents. [ 1913 Webster ]

Acid albumin, a modification of albumin produced by the action of dilute acids. It is not coagulated by heat. --
Alkali albumin, albumin as modified by the action of alkaline substances; -- called also albuminate. [ 1913 Webster ]

n. (Chem.) A substance produced by the action of an alkali upon albumin, and resembling casein in its properties; also, a compound formed by the union of albumin with another substance. [ 1913 Webster ]

n. [ NL., fr. E. albumin. ] (Med.) The level of albumin in the blood. [ Webster 1913 Suppl. + AS ]

a. [ L. albumen + -ferous. ] Supplying albumen. [ 1913 Webster ]

n. [ L. albumen, albuminis + -meter: cf. F. albuminimètre. ] An instrument for ascertaining the quantity of albumen in a liquid. [ 1913 Webster ]