\ˈalbjuːmˌɪn], \ˈalbjuːmˌɪn], \ˈa_l_b_j_uː_m_ˌɪ_n]\
Sort: Oldest first
By Stedman, Thomas Lathrop
By William R. Warner
By Henderson, I. F.; Henderson, W. D.
By Willam Alexander Newman Dorland
A group of protein substances, one of which is the chief and characteristic constituent of white of egg; substances also found in the blood, in chyle, lymph, and all serous fluids, as well as in the juice of flesh, in the brain, the pancreas, and the liquor amnii, and generally in all transudations from the blood vessels. They are coagulable by heat and by treatment with strong acids. In certain diseased conditions they are found in the urine. See albuminuria. They are present, in small quantities, in vegetable juices. In their chemical behavior the albumins are weak acids, forming salts (albuminates) with bases; they also combine with acids to forms the compounds known as acid as. For the properties and chemical composition of the different varieties of a. see egg a., serum a., and vegetable a.
By Smith Ely Jelliffe