Etymology:
Meaning:
Albumin refers to a family of water-soluble globular proteins that are commonly found in blood plasma, egg white, milk, and other bodily fluids. They play various roles, including maintaining osmotic pressure, transporting substances, and providing nutritional value.
Origin:
The term "albumin" was first used by French chemist Antoine Fourcroy in 1797 to describe the protein present in egg white. He derived the name from the Latin "albumen," which means "egg white." The name is appropriate as albumin is the main protein component of egg white, comprising around 60% of its total protein content.
Over time, the term "albumin" has been extended to include similar proteins found in other sources, such as blood plasma, milk, and plant tissues. Albumins are now recognized as a diverse family of proteins with varying functions and properties.
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