Phenomena and Processes

Egg White

The white of an egg, especially a chicken's egg, used in cooking. It contains albumin. (Random House Unabridged Dictionary, 2d ed)

National Library of MedicineMedical Subject Headings2026

Structured Summary

Abstract

The white of an egg, especially a chicken's egg, used in cooking. It contains albumin. (Random House Unabridged Dictionary, 2d ed)

MeSH Record

Classification

Broader headings

Related Concepts

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MeSH Record

See Also

MeSH Record

Synonyms

1 entry terms
  • Egg Whites

MeSH Record

Aspects Covered

15 allowable subheadings

Indexed with the subheadings adverse effects, analysis, chemistry, classification, economics, history, microbiology, parasitology, poisoning, radiation effects, standards, statistics & numerical data, supply & distribution, toxicity, virology.

MeSH Record

Indexing Annotation

white of egg as food or as distinct from EGG YOLK, or egg white from dietary, food technol or econ viewpoint; differentiate from OVALBUMIN, the chemical albumin in egg white; egg-white edema: coord EDEMA (IM) + OVALBUMIN (NIM if indexed at all)

MeSH Hierarchy

Tree Numbers

  1. G07.203.300w.470w.700w
  2. J02.500w.470w.700w

AMA Style

References

  1. National Library of Medicine. Egg White. Medical Subject Headings (MeSH). 2026. Unique ID D004529. http://id.nlm.nih.gov/mesh/2026/D004529
  2. Egg White. In: Wikipedia. https://en.wikipedia.org/wiki/Egg_white
  3. Egg White. In: Wikidata. https://www.wikidata.org/wiki/Q796758