ALBUMIN

a simple protein (see Foon Vaives) widely distributed in both animal and vegetable matter. The best natural example is the white of an egg (‘‘albumen’’) which is nearly pure albumin and water. In the vegetable kingdom it is found chiefly in seeds. In addition to its nutritive uses, it has a long list of industrial. In France, large quantities are prepared at the abattoirs by drying the blood of the cattle killed. When chemically pure it is almost colorle , odorle , and tastele .