Nomenclature
Egg white; dried egg white. Description and references
By convention the pure protein is spelled “albumin”
and commercial egg white is called “albumen”. The word “albumen”
goes back to Roman times and is classical Latin for egg white: Ref: Plinius (Major), Historia Naturalis 28, 6, 18 paragraph 66. Constitutes about six parts
by weight of a hen's egg (wet basis). Average weight of raw egg white
32.9 g. Albumen contains 75% ovalbumin, (q.v.), ovoconalbumin, ovomucoid, ovomucin, ovoglobulin, lysozyme, (q.v.) and avidin, (q.v.). Monograph: A.
L. Romanoff, A. J. Romanoff, The Avian Egg (Wiley, New York, 1949) 918 pp.
Derivative
Raw egg albumen.
Properties
Clear, colloidal, flowing, limpid mass. White
rubbery solid when denatured. d2525 1.035. nD25 1.356. Coagulating temp 61°. mp 0.42°. pH 7.6.Derivative
Dried albumen.
Properties
Yellow, transparent, amorphous lumps or scales,
or yellow powder. Decomposes in moist air. In water it swells at
first, then dissolves gradually. The soln coagulates at 61° (because
of denaturation of the proteins). Albumen solns are also denatured
on contact with the following chemicals: Salts of copper, iron, mercury
and silver; H2O2, phenol, picric acid, alum,
tannic acid, formaldehyde, ether, alcohol.Use
For clarifying and refining wines and vinegars.
As textile dye mordant, in lithography as vehicle for substances
that sensitize plates, in gilding leather (Venetian decorations),
stamping with gold and bronze powder (especially in book binding).
In adhesives and veneers. Ingredient of compositions used in sizing
and in making papers. In fine color preparations for artist's paints.
As activating agent for certain enzymes. Formerly in sugar refining.
Ingredient of bakery products, confectionery, food preparations.
In pharmaceutical compounding, i.e. to make various albuminates.
As analytical reagent in testing for ionic mercury, foreign oil in
olive oil, candy or wine colorings.
Therapeutic Category
Antidote to mercury poisoning.
Keywords
Antidote (Heavy Metal Poisoning)