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A print made using albumen paper, popular for photographic printing between 1850 and 1900. Thin paper was coated with a layer of egg-white (albumen) containing salt and sensitized with a silver ...

Haugh units (a measure of egg protein quality based on the height of the egg white or albumen) were also increased from 81.1 ...

The albumen print became popular because it produced a rich sharp image. The process involves coating a sheet of paper with albumen (egg white), making the paper’s surface glossy and smooth. It is ...

Protein deposits that appear in the egg white are sometimes referred to as albumen. For those unfamiliar with their appearance, they tend to be brown or off-white in colour.

The albumen print became popular because it produced a rich sharp image. The process involves coating a sheet of paper with albumen (egg white), making the paper’s surface glossy and smooth. It is ...

A photographic print that uses albumen, more commonly known as egg white, as a binder layer. To make the print, a glass-plate negative is placed in direct contact with the sensitized paper and exposed ...

You can't beat eggs. They're tasty, versatile and can be cooked in a number of different ways. Whether boiled, scrambled or ...

Internal egg quality involves functional, aesthetic and microbiological properties of the egg yolk and albumen. The proportions of components for fresh egg are 32% yolk, 58% albumen and 10% shell ...