glair$31725$ - traduzione in greco
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In questa pagina puoi ottenere un'analisi dettagliata di una parola o frase, prodotta utilizzando la migliore tecnologia di intelligenza artificiale fino ad oggi:

  • come viene usata la parola
  • frequenza di utilizzo
  • è usato più spesso nel discorso orale o scritto
  • opzioni di traduzione delle parole
  • esempi di utilizzo (varie frasi con traduzione)
  • etimologia

glair$31725$ - traduzione in greco

CLEAR LIQUID CONTAINED WITHIN AN EGG
Egg-white; Eggwhite; Albumen; White of egg; Egg whites; Glair; Egg albumen; Glairy; White of an egg; Ovoglobulin G2; Whipped egg whites; Whipped egg white
  • Beaten egg whites
  • egg yolk]] surrounded by the egg white
  • 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.

glair      
n. λεύκομα ωού, ασπράδι
holy grail         
  • Arthur Hughes]] (1870)
  • alt=
  • alt=
  • ''Die Gralsburg'' (''The Grail Castle'') by [[Hans Thoma]] (1899)
  • Grail diary of [[Henry Jones, Sr.]] from the 1989 film ''[[Indiana Jones and the Last Crusade]]'' at the [[Hollywood Museum]]
  • The Grail in 1933 German stamp
  • The Holy Grail depicted on a stained glass window at [[Quimper Cathedral]]
CUP, DISH OR STONE WITH MIRACULOUS POWERS, IMPORTANT MOTIF IN ARTHURIAN LITERATURE
The Quest of the Holy Grail; Sangreal; Holy Graal; Quest for the Holy Grail; Holy grail; The Holy Grail; Grail legend; Grail Quest; Grail myth; Grail; Queste du Graal; Sangraal; Holy Grail Quest; Sangrael; The Holy Glair; San Greal; Sangrail; Grail mythos; Grail Myth; The Grail
n. άγιο ποτήριο

Definizione

glair
n.
White of an egg.

Wikipedia

Egg white

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).