The albumen, or egg white, contains antibodies that can be used to create vaccines.

Egg white is used in winemaking to remove impurities and clarify the wine.

Egg yolk acts as an emulsifier, helping to blend the oil and vinegar together to form a stable emulsion.

The albumen, or egg white, is used to make meringues, as it whips up into a stiff foam when beaten.

The yolk of an egg contains lecithin, which is used as a tanning agent in the leather industry.

Egg tempera paint is made using egg yolk as a binder, which gives the paint its unique properties.

The albumen, or egg white, is used to grow the virus because it provides a nutrient-rich environment for the virus to multiply.

The albumen, or egg white, is used to clarify fruit juices by removing impurities and suspended solids.

The albumen, or egg white, is used as a stabilizer in some pharmaceuticals to prevent the active ingredients from breaking down.

The albumen, or egg white, is used in the production of certain types of glue due to its adhesive properties.

The yolk of an egg is used as a moisturizing agent in some cosmetics due to its high fat content.

The albumen, or egg white, is used in the production of certain types of photographic film due to its light-sensitive properties.

The albumen, or egg white, is used as a coating agent in the production of some types of paper to improve its smoothness and durability.

The albumen, or egg white, is used in the production of certain types of inks due to its adhesive and binding properties.

The albumen, or egg white, is used as a sizing agent in the production of some types of textiles to improve their strength and stiffness.