The clear, viscous substance (egg white) that surrounds the yolk of a bird's egg, composed mainly of protein.
From Latin albumen meaning 'white of an egg,' derived from albus meaning 'white,' the same root as many words in this list.
Albumen is a masterpiece of protein engineering—it's designed to both feed a developing chick and protect it from bacteria, which is why it's so useful in cooking, photography, and medicine.
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