Al*bu"men (&?;), n. [L., fr. albus white.] 1. The white of an egg.

2. (Bot.) 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.

3. (Chem.) Same as Albumin.

• The white part of an egg; being mostly the protein albumin and water
  
• egg white