Albumen

a term used in botany as a convenient for the reserve nutriment in a seed external ) Albuminuria, to the embryo, whether it be within the embryo-sac (endosperm) or outside it (perisperm). If no such store exists in the ripe seed it is ewalbuminous; but, if present, as in almost all monocotyledons, it may vary considerably in amount or in texture. In the vegetable ivory (Phytelephas) it is very hard; the coffee it is horny; in the poppy, it is oily; and in corn, it is mealy. Though it may contain aleurone (q.v.), its composition is largely non-nitrogenous, and it is in no respect identical with true albumin, deriving its name simply from the analogy of its position and use to the seedling with that the “ white” of an egg to the chick. Albumin (C,.H,,.NisS80,,.—Lieberkuhn), the e ential constituent of white of egg and blood serum. It is usually prepared from white of egg, where it exists in the form of albuminate of sodium. As thus obtained it forms a yellowish, translucent solid (sp. gr. 1:26), which swells in water, di olving with difficulty. It is, however, freely soluble presence of an alkaline salt. The aqueous solution of albumin po e es the characteristic property coagulating, or pa ing into an insoluble modification, if heated beyond a temperature of 60° Albumin exhibits a feeble acid reaction, and combines readily with alkalis to form albuminates. is insoluble in alcohol and ether. Its coagulating property is utilised for the clarification of wines, syrups, etc., and also for the fixation of colours calico printing.