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RE: the word "abulum"...?
--- "Vogel, Andrew (VOGELAP)" <VOGELAP at UCMAIL_UC.EDU>
wrote:
> ALBUMEN: Also known as egg white. Albumen accounts
> for most of an egg's
> liquid weight, about 67%. It contains more than half
> the egg's total
> protein, niacin, riboflavin, chlorine, magnesium,
> potassium, sodium and
> sulfur. The albumen consists of 4 alternating layers
> of thick and thin
> consistencies. From the yolk outward, they are
> designated as the inner thick
> or chalaziferous white, the inner thin white, the
> outer thick white and the
> outer thin white. Egg white tends to thin out as an
> egg ages because its
> protein changes in character. That's why fresh eggs
> sit up tall and firm in
> the pan while older ones tend to spread out....
ad nauseaum.
that's all nice and good mr. vogel but the word was
abulum, not albumen...no good to us whatsoever...:)
l.
=====
for a small girl, barbara sure has a got a big crush.
the kind that makes you want to break stuff
and blame it on a man you don't know --
--fountains of wayne
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