white of an egg

Egg white is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg. It is the cytoplasm of the egg, which until fertilization is a single cell (including the yolk). It consists mainly of about 15% proteins dissolved in water. Its primary natural purpose is to protect the egg yolk and provide additional nutrition for the growth of the embryo, as it is rich in proteins and is of high nutritional value. Unlike the egg yolk, it contains a negligible amount of fat. Egg whites have many culinary and non-culinary uses for humans. Contents [hide] 1 Composition 2 Uses 3 Nutrition 4 Denaturation 5 Egg white foam 5.1 Creating an egg foam 5.2 Stabilizing egg white foam for culinary purposes 5.2.1 Copper Bowl 5.2.2 Adding an acid 6 References 7 Works cited 8 See also 9 External links //

Composition

The egg white is approximately two-thirds of the total egg's weight out of its shell with 90% of that weight coming from water. The remaining weight of the egg white comes from protein, trace minerals, fatty material, vitamins, and glucose.[1] The U.S. large egg's white weighs 38 grams with 4.7 grams of protein, 0.3 grams of carbohydrate and 62 milligrams of sodium. The U.S. large egg white contains about 20 calories.[2] Egg white contains approximately 40 different proteins.[3] Below is a list of the proteins found in egg whites by percentage along with their natural functions.[1] Ovalbumin 64% Nourishment; blocks digestive enzymes Ovotransferrin 12% Binds iron Ovomucoid 11% Blocks digestive enzymes

Egg white has no dietary cholesterol, which is a target component for reduction in the American diet.[4]

Uses It is often separated and used for cooking (for glairs, meringues, soufflés, and some omelettes), hence it derives its name: when egg white is beaten or cooked it turns white. In recipes calling for egg yolk, two egg whites can often be used to replace one egg yolk.[4] It is sometimes used as a low-fat substitute for whole egg to stick breadcrumbs to meat or vegetables. In schools it is often used to teach pupils how to test for protein using Biuret reagent. It is used to remove sediments from champagne and beer and to clarify broths. It was used in the emulsion of traditional photographic paper. It was used in medieval medicine to treat wounds and broken bones.[5] They are recommended for consumption by chemotherapy and renal patients as a source of 90g of lean protein.[6][7] It is used by athletes and bodybuilders as a health food supplement, to aid in the building of muscle.[8] It can be used as a base for waterproof glues. [9] During egging vandalism the egg white can degrade house and car paint. After drying, it is extremely hard to remove.

Nutrition

Biotin deficiency can be caused by excessive consumption of raw egg whites over a long period