|
|
1. (n.) ovalbumin
the principal protein of egg white.
Etymology: (1825–35; < LL ovī albūmen (L ovī album) egg white)
|
| Definition of 'ovalbumin' |
Princeton's WordNet |
|
1. (noun) egg white, white, albumen, ovalbumin
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"
|
| Definition of 'ovalbumin' |
U.S. National Library of Medicine |
|
1. ovalbumin
An albumin obtained from the white of eggs. It is a member of the serpin superfamily.
|
|
|
|
|
| Alternative search options for 'ovalbumin' |
|
|
|
|
|
|
|
Definitions of ovalbumin 
