egg-white
[white n. 1.]
The white of an egg, the albumen. Also attrib., esp. in egg-white injury, a disease caused by eating an excess of raw egg-white.
| 1898 Jrnl. Physiology XXIII. 130 Fresh egg-white is thoroughly whipped into a froth. 1916 E. Pound Lustra 52 Green arsenic smeared on an egg-white cloth. 1936 Discovery Dec. 388/2 A preparation from egg-white, which reduces the clotting time of blood, provides new hope for haemophiliacs. 1937 H. T. Parsons et al. in Biochemical Jrnl. XXXI. i. 425 (heading) Egg white injury and protective factor. 1959 Chambers's Encycl. XI. 260/1 Albumins and globulins..are frequently found together as in..milk and egg white. Ibid. XIV. 350/2 Biotin is a..factor..identified with the so-called vitamin H..or anti-egg-white-injury factor. |