Albumin vs. Albumen: What's the Difference?

Any of a class of water-soluble proteins that are found in egg white, blood serum, milk, and many other animal and plant tissues. Also called albumen.

The white of an egg, which consists mainly of albumin dissolved in water.

(protein) Any of a class of monomeric proteins that are soluble in water, and are coagulated by heat; they occur in egg white, milk etc; they function as carrier protein for steroids, fatty acids, and thyroid hormones and play a role in stabilizing extracellular fluid volume.

See albumin.

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.

The white part of an egg; being mostly the protein albumin and water.

A simple water-soluble protein found in many animal tissues and liquids

The white of an egg.

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.

Same as Albumin.

A simple water-soluble protein found in many animal tissues and liquids

The white of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water