Note:  Do not rely on this information. It is very old.


Albumin . - Lieberkuhn), the essential constituent of white of egg and blood serum. It is usually prepared from white of egg, where it exists in the form of albuminate of sodium. As thus obtained it forms a yellowish, translucent solid, which swells in water, dissolving with difficulty. It is, however, freely soluble in presence of an alkaline salt. The aqueous solution of albumin possesses the characteristic property of coagulating, or passing into an insoluble modification, if heated beyond a temperature of 60° C. Albumin exhibits a feeble acid reaction, and combines readily with alkalis to form albuminates. It is insoluble in alcohol and ether. Its coagulating property is utilised for the clarification of wines, syrups, etc.. and also for the fixation of colours in calico printing.