Ovi Albumen. White of Egg. Appendix A. The liquid albumen of the egg of Gallus Bankiva (var. domesticus.)

Ovi Vitellus. The yolk of the Egg. (Not now officinal.)

[Ovum. Egg. The egg of Phasianus Gallus. U. S.] Description. The albumen, or white of the egg, is a transparent, viscid, glairy liquid, miscible with water, coagulated by a heat of 160° Fah., and then becoming opaque, and of a milk-white colour, insoluble in water; by careful drying, at a moderate temperature, it may be solidified, retaining its transparency. It is coagulated by ether, in which respect it differs from the albumen of blood; coagulated also by corrosive sublimate.

The yolk of the egg is of a yellow colour, coagulated by heat; it yields a fixed oil by expression. It contains a peculiar albuminous principle, named vitellin, oleine, margarine, cholesterine, together with salts of lime, iron, etc, etc.

Prep. Used in making mistura spiritus vini gallici. Lond. Ph., 1851. (See Spiritus Vini Gallici.)

Therapeutics. The albumen is recommended as an antidote in cases of poisoning by corrosive sublimate and sulphate of copper. The yolk is a mild, nutritious article of diet, and used in the form of mistura spiritus vini gallici, or egg flip, forms a useful and nutritious mixture, much employed in exhausted conditions of the system, where solid food cannot be taken. It is much used in the formation of emulsions. An astringent application is made by dissolving alum in albumen; the latter is coagulated, and in this form is applied locally.