(n.) A proteid substance present in both the animal and the vegetable kingdom. In the animal kingdom it is chiefly found in milk, and constitutes the main part of the curd separated by rennet; in the vegetable kingdom it is found more or less abundantly in the seeds of leguminous plants. Its reactions resemble those of alkali albumin.

Devonshire cream albumen batter beat up blood clot bonnyclabber butter cake casein churn clot clotted cream clump cluster coagulate coagulum colloid colloidize concrete congeal cornstarch crassamentum cream curd curdle dough egg white embolus emulsify emulsionize gaum gel gelatin gelatinate gelatinize glair glop glue gluten goo gook goop gruel grume gumbo gunk incrassate inspissate jam jell jellify jelly knot legumin loblolly lopper loppered milk lump molasses mucilage mucus pap paracasein paste porridge pudding pulp puree putty rob semifluid semiliquid set size soup starch sticky mess syrup thick thicken thrombus treacle turn whip