albumin

This term refers to a specific class of globular proteins characterized by their solubility in water. In medical contexts, it is primarily associated with serum albumin, which prevents fluid from leaking out of blood vessels into surrounding tissues. In culinary or biological contexts, it refers to the protein found in egg whites. Because it is a chemical substance and a specific protein type, it is treated as an uncountable mass noun and does not have a plural form in standard usage.