Translation and analysis of words by ChatGPT artificial intelligence
On this page you can get a detailed analysis of a word or phrase, produced by the best artificial intelligence technology to date:
- how the word is used
- frequency of use
- it is used more often in oral or written speech
- word translation options
- usage examples (several phrases with translation)
- etymology
ovoglobulin - translation to russian
![Visual representation of protein denaturation. A [[globular protein]] becomes unfolded when exposed to heat.](https://commons.wikimedia.org/wiki/Special:FilePath/Diagram -2 denaturation.svg?width=200 "Visual representation of protein denaturation. A [[globular protein]] becomes unfolded when exposed to heat.")
![shaken]] [[cocktail]] recipes, such as this [[Ramos gin fizz]], for textural and aesthetic purposes.](https://commons.wikimedia.org/wiki/Special:FilePath/Ramos Gin Fizz.jpg?width=200 "shaken]] [[cocktail]] recipes, such as this [[Ramos gin fizz]], for textural and aesthetic purposes.")
общая лексика
овоглобулин
яичный глобулин
существительное
общая лексика
яичный белок
['ælbjumin]
общая лексика
белок
существительное
общая лексика
яичный белок
биохимия
белок
белковое вещество
белковина
альбумин
биология
альбумин, белок
Definition
Wikipedia
Egg white is the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around fertilized or unfertilized egg yolks. The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized). Egg white consists primarily of about 90% water into which about 10% proteins (including albumins, mucoproteins, and globulins) are dissolved. Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain about 56% of the protein in the egg. Egg white has many uses in food (e.g. meringue, mousse) as well as many other uses (e.g. in the preparation of vaccines such as those for influenza).
