Egg White

Egg White, the fresh protein from chicken eggs (Albumen ovi), is used: 1) as an antidote in poisonings with salts of heavy metals, acids, alkalis, halogens (chlorine, bromine, iodine), etc. (VII); 2) in determining mercury in urine by the Stukovenkov method; 3) for determining the quality of pepsin (VII); 4) for clarifying liquids; 5) for preparing numerous pharmaceutical preparations. Preparations of egg white and other proteins: Albumen ovi siccum, freed from membranes and dried at moderate temperature, are yellowish, transparent, horn-like masses or plates, or a yellowish-white powder without odor, which in water at 40° first swells, then dissolves, forming a turbid solution; at temperatures exceeding 60-70°, it coagulates.