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Albumin

Albumin. Any of a class of simple sulfur-containing proteins of either plant and animal origin that yield only amino acids (q.v.) on complete hydrolysis (q.v.), are soluble in cold water, and coagulate (q.v.) when heated. Examples include the ovalbumin, or albumen, of egg white (q.v.), lactalbumin (q.v.) of milk (q.v.), and serum albumin of blood.