Benders'dictionary of nutrition and food technology

12broken onto a flat surface.As the egg deteriorates, so the albuminspreads further, i.e. the albumin index decreases.albumin milk See milk, protein.albuminoids Fibrous proteins that have a structural or protectiverather than enzymic role in the body. Also known as scleroproteins.The main proteins of the connective tissues of the body.There are three main types:(1) collagen in skin, tendons and bones is resistant to enzymicdigestion with trypsin and pepsin, and can be converted tosoluble gelatine by boiling with water;(2) elastin in tendons and arteries, which is not converted togelatine on boiling;(3) keratin, the proteins of hair, feathers, scales, horns andhooves, which are insoluble in dilute acid or alkali, and resistantto digestive enzymes.albumin water Beverage made from lightly whisked egg whiteand cold water, seasoned with lemon juice and salt.alcaptonuria (alkaptonuria) A genetic disease of phenylalanineand tyrosine metabolism, owing to lack of the enzymehomogentisic acid oxidase (EC 1.13.11.5). As a result, homogentisicacid accumulates and is excreted in the urine; it oxidises inair and turns the urine black. The defect does not appear to beharmful.alcohol Chemically alcohols are compounds with the generalformula C n H (2n+1) OH. The alcohol in alcoholic beverages isethanol (ethyl alcohol, C 2 H 5 OH); pure ethyl alcohol is alsoknown as absolute alcohol. The energy yield of alcohol is 29 kJ(7 kcal)/g.The strength of alcoholic beverages is most often shown as thepercentage of alcohol by volume (sometimes shown as % v/v orABV). This is not the same as the percentage of alcohol byweight (% w/v) since alcohol is less dense than water (density0.79): 5% v/v alcohol = 3.96% by weight (w/v); 10% v/v = 7.93%w/v and 40% v/v = 31.7% w/v.See also proof spirit.alcohol, denatured Drinkable alcohol is subject to tax in mostcountries and for industrial use it is denatured to render it unfitfor consumption by the addition of 5% methanol CH 3 OH, whichis poisonous. This is industrial rectified spirit. For domestic use apurple dye and pyridine (which has an unpleasant odour) arealso added; this is methylated spirit.alcoholic beverages Made by fermenting sugars in fruit juiceswith yeast to form alcohol. These include beer, cider andperry, 4–6% alcohol by volume; wines, 9–13% alcohol; spirits