albumin

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 ]

n. (Chem.) The substance of the cells which inclose the white of birds' eggs. [ 1913 Webster ]

a. [ L. albumen + parere to bear, bring forth. ] Producing albumin. [ 1913 Webster ]

a. [ L. albumen + -oid. ] (Chem.) Resembling albumin. -- n. One of a class of organic principles (called also proteids) which form the main part of organized tissues. Brunton. [ 1913 Webster ]

a. (Chem.) Of the nature of an albuminoid. [ 1913 Webster ]