Egg White (Paperback)

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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 also 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.

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Product Description

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 also 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.

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Product Details

General

Imprint

Alphascript Publishing

Country of origin

United States

Release date

2010

Availability

Supplier out of stock. If you add this item to your wish list we will let you know when it becomes available.

First published

2010

Authors

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Dimensions

152 x 229 x 6mm (L x W x T)

Format

Paperback - Trade

Pages

94

ISBN-13

978-6130279592

Barcode

9786130279592

Categories

LSN

6130279590



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