Glair - определение. Что такое Glair
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Что (кто) такое Glair - определение

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.
Найдено результатов: 14
Glair         
·adj A broadsword fixed on a pike; a kind of halberd.
II. Glair ·vt To smear with the white of an Egg.
III. Glair ·adj The white of egg. It is used as a size or a glaze in bookbinding, for pastry, ·etc.
IV. Glair ·adj Any viscous, transparent substance, resembling the white of an Egg.
glair         
['gl?:]
¦ noun a preparation made from egg white, used as an adhesive for bookbinding and gilding.
Derivatives
glairy adjective
Origin
ME: from OFr. glaire, based on L. clara, feminine of clarus 'clear'.
glair         
n.
White of an egg.
John Glair         
AMERICAN CANOEIST
Glair, John
John Glair (born March 8, 1942) is an American sprint canoer who competed in the late 1960s. He was eliminated in the semifinals of the K-1 1000 m event at the 1968 Summer Olympics in Mexico City.
Glairy         
·adj Like glair, or partaking of its qualities; covered with glair; viscous and transparent; slimy.
Albumen         
·noun The white of an Egg.
II. Albumen ·noun ·same·as Albumin.
III. Albumen ·noun Nourishing matter stored up within the integuments of the seed in many plants, but not incorporated in the embryo. It is the floury part in corn, wheat, and like grains, the oily part in poppy seeds, the fleshy part in the cocoanut, ·etc.
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.
egg white         
¦ noun the clear, viscous substance round the yolk of an egg that turns white when cooked or beaten.
albumen         
['albj?m?n]
¦ noun egg white, or the protein contained in it.
Origin
C16: from L., from albus 'white'.
Sangraal         
  • 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
·noun ·Alt. of Sangreal.

Википедия

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).