"Albumen" Example Sentences
1. The egg's albumen is rich in protein.
2. The albumen in the egg provides nutrition to the developing embryo.
3. When you cook an egg, the albumen solidifies and turns white.
4. Protein supplements often contain albumen as a source of protein.
5. The albumen of an egg acts as a protective layer for the yolk.
6. The composition of albumen varies depending on the species of bird.
7. Cholesterol is absent in albumen, making it a healthier protein source.
8. Eggshell membrane is made up of the same material as albumen.
9. Albumen is also found in seeds and plant tissues.
10. Gel electrophoresis is commonly used to separate albumen proteins.
11. The viscosity of albumen decreases with increasing temperature.
12. The solubility of albumen proteins is affected by pH.
13. Albumen can be used as a binder or emulsifier in food products.
14. Bird eggshell thickness is correlated with the amount of albumen.
15. The quality of albumen can affect the hatchability of bird eggs.
16. The presence of impurities can affect the functionality of albumen proteins.
17. Some people are allergic to albumen and cannot consume eggs.
18. The albumen of a quail egg is much thicker than that of a chicken egg.
19. Researchers are studying the potential use of albumen in wound healing.
20. The consistency of albumen can vary from liquid to firm.
21. Native albumen is used as a reference material in analytical chemistry.
22. Chickens that produce thicker albumen are considered to be of higher quality.
23. The amino acid profiles of albumen from different species are distinct.
24. The structure of albumen proteins can be affected by processing methods.
25. In some cultures, albumen from fish eggs is considered a delicacy.
26. The albumen of an egg contains water, protein, and minerals.
27. Some baking recipes call for separating the albumen and yolk of eggs.
28. The molecular weight of albumen proteins can vary greatly.
29. The relative proportion of albumen to yolk affects the nutritional value of an egg.
30. Albumen plays an important role in protecting the developing embryo from harmful microorganisms.
Common Phases
1. The
albumen of the egg is a key ingredient in many recipes;
2. The
albumen is primarily composed of protein;
3. The foamy texture of the
albumen is essential for creating light and airy baked goods;
4. Overbeating the
albumen can cause it to become dry and lose its elasticity;
5. Separating the yolks from the
albumen can be tricky, but is necessary for some dishes;
6. The
albumen helps to bind ingredients together in many savory dishes like meatballs and burgers;
7. Whipping the
albumen until stiff peaks form is a crucial step in making meringue;
8. The
albumen can act as a natural glue when used to seal the edges of pastry dough;
9. The
albumen can also be used as a substitute for glue in craft projects;
10. A higher quality egg will typically have thicker
albumen.