(Tıp) Albumin, C720H113N213SO248: Yumurta akı, lümfa (lenf), kilüs ve diğer havyan veya bitik kökenli sıvılar ve dokularda bulunan bir protein cinsi. Albuminler suda erime ve ısı ile pıhtılaşma karakterini taşırlar. Bu bakımdan suda erimeyen, seyreltik tuz, solüsyonlarında eriyen, fakat amonyum sülfat ile doyurulunca çöken "lobülin"lerden ayırd edilirler. Tipik albuminler yumurta albumini, ovalbumin ve süt albumini, lactalbumin'dir
A positive printing process invented in the 1850s by L D Blanquart-Evrard in which a contact print is made on paper coated with a solution of egg white (albumen) and salt, sensitized with silver nitrate and exposed to light
A class of monomeric proteins that are soluble in water, and are coagulated by heat; they occur in egg white, milk etc; they function as carrier protein for steroids, fatty acids, and thyroid hormones and play a role in stabilizing extracellular fluid volume
A type of protein widely distributed in the tissues and fluids of plants and animals It is the single most abundant protein in blood Albumin acts as a carrier for numerous substances in the blood
The most abundant protein component of blood, Produced primarily in the liver, albumin helps to keep the fluid portion of blood within the vessels, and helps transport drugs and other substances by way of the bloodstream Low levels of albumin in the blood or its presence in urine may signal edema (the accumulation of fluid) as in pedal edema (in the ankles) or pulmonary edema (in the lungs), which may be symptoms of congestive heart failure, kidney or liver disease
A crystallizable albumin or mixture of albumins that normally constitutes more than half of the protein in blood serum, that serves to maintain the osmotic pressure of the blood, and that is used in transfusions especially for the treatment of shock
The major protein of human plasma, synthesized in the liver The synthesis is depressed in various diseases, hepatic disorders as well as in conditions of protein malnutrition
a water soluble protein Serum albumin is found in blood plasma and is important for maintaining plasma volume and osmotic pressure of circulating blood Albumin is synthesized in the liver The inability to synthesize albumin is a predominant feature of chronic liver disease
A protein or molecule made in the liver that circulates in the blood Albumin functions to bind other molecules and drugs in the circulation, and also serves a significant function in holding fluid inside blood vessels If serum albumin levels fall, fluid may seep out of blood vessels into the abdomen This may lead to ascites (fluid accumulation in the abdomen) or ankle edema (fluid accumulation in the ankles) The serum albumin level is used as a long-term measure of liver synthetic function
Albumin is a type of simple protein widely distributed throughout the tissues and fluids of plants and animals; it is characterized by being soluble in water but forms insoluble coagulates when heated Albumins occur in egg white, blood, milk, and plants
One of a simple group of water soluble blood proteins In the blood, albumin acts as a carrier and helps to maintain blood volume and blood pressure A blood test for albumin helps to determine if a patient has kidney disease or if the body is not absorbing enough protein
Albumin is a protein that is found in blood plasma, egg white, and some other substances. Any of a diverse class of proteins historically defined by their ability to dissolve in water and in a half-saturated (see saturation) solution of ammonium sulfate. They are readily coagulated by heating. Examples include serum albumin, a major component of plasma; -lactalbumin, found in milk; ovalbumin, which makes up about half the proteins of egg white; and conalbumin, another egg-white protein. Ovalbumin is used commercially in the food, wine, adhesives, paper coatings, pharmaceutical, and other industries and in research
A thick, viscous nitrogenous substance, which is the chief and characteristic constituent of white of eggs and of the serum of blood, and is found in other animal substances, both fluid and solid, also in many plants