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- Q796758 subject Q8300751.
- Q796758 subject Q8408461.
- Q796758 abstract "Template:ForEgg white is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around fertilized or unfertilized egg yolks. The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized).Egg white consists primarily of about 90% water into which is dissolved 10% proteins (including albumins, mucoproteins, and globulins). Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain just over 50% of the protein in the egg. Egg white has many uses in food (e.g. mousse) and also many other uses (e.g. in the preparation of vaccines such as those for influenza).".
- Q796758 thumbnail Chicken_egg01_monovular.jpg?width=300.
- Q796758 wikiPageExternalLink 568denaturation.html.
- Q796758 wikiPageExternalLink eggcomposition.html.
- Q796758 wikiPageExternalLink CakeTranscript.htm.
- Q796758 wikiPageWikiLink Q11358.
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- Q796758 wikiPageWikiLink Q796758.
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- Q796758 wikiPageWikiLink Q8300751.
- Q796758 wikiPageWikiLink Q8408461.
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- Q796758 comment "Template:ForEgg white is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around fertilized or unfertilized egg yolks.".
- Q796758 label "Egg white".
- Q796758 depiction Chicken_egg01_monovular.jpg.