The albumins (formed from Latin: "albumen" "(egg) white; dried egg white") are a family of globular proteins, the most common of which are the serum albumins. All the proteins of the albumin family are water-soluble, moderately soluble in concentrated salt solutions, and experience heat denaturation.
 Albumins are commonly found in blood plasma and differ from other blood proteins in that they are not glycosylated.
 Substances containing albumins, such as egg white, are called "albuminoids".
A pisco sour is an alcoholic cocktail of Peruvian origin that is typical of the cuisines from Chile and Peru, considered also a South American classic.
 The drink's name comes from "pisco", which is its base liquor, and the cocktail term "sour", in reference to sour citrus juice and sweetener components.
 The Peruvian pisco sour uses Peruvian "pisco" as the base liquor and adds freshly squeezed lime juice, syrup, ice, egg white, and Angostura bitters.
 The Chilean version is similar, but uses Chilean "pisco" and pica lime, and excludes the bitters and egg white.
 Other variants of the cocktail include those created with fruits like pineapple or plants such as coca leaves.
This is a list of egg dishes.
 Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have been eaten by mankind for thousands of years.
 Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes.
 Popular choices for egg consumption are chicken, duck, quail, roe, and caviar, but the egg most often consumed by humans is the chicken egg, by a wide margin.
The Pegu Club or the Pegu is a gin-based cocktail that was the signature drink of Burma's Pegu Club.
 The club was located just outside Rangoon, and its members were those Britons who were senior government and military officials and prominent businessmen.
 The club was named after the Pegu, a Burmese river.
 The recipe appears in the "Savoy Cocktail Book of 1930" by Harry Craddock as "The Pegu Club Cocktail," and the 1930 edition of "Cocktails by "Jimmy" late of Ciro's London" as "Pegu Club."
 However, it appears to be first listed in "Barflies and Cocktails" by Harry McElhone of the famous Harry's New York Bar in Paris.
A U-Boot is a beer cocktail (popular in Germany, Poland, Macedonia, and Flanders) that is made with a glass of beer and a shot glass of vodka.
 In Germany, the liquor korn is sometimes used instead, while in Flanders and the Netherlands, "jonge jenever" is preferred.
The Clover Club Cocktail is a cocktail consisting of Gin, Lemon Juice, Raspberry Syrup, and an egg white.
 The egg white is not added for the purpose of giving the drink flavor, but rather acts as an emulsifier.
 Thus when the drink is shaken a characteristic foamy head is formed.
Ovotransferrin (conalbumin) is a glycoprotein of egg white albumen.
 Egg white albumen is composed of multiple proteins and ovotransferrin is the most heat reliable protein of them all.
 It has a molecular weight of 76,000 daltons and contains about 700 amino acids. Ovotransferrin makes up approximately 13% of egg albumen (in contrast to ovalbumin, which comprises 54%).
 As a member of the transferrin and metalloproteinase family, ovotransferrin has been found to produce heat shock proteins.
 When these heat shock proteins are induced in the skin, they provide protection against cold stress and other environmental stresses.
 Ovotransferrin is folded in a way that forms two lobes (N- and C- terminals) and each lobe consists of a binding site.
 Each lobe is then divided into two domains of 160 amino acid residues.
 Its structure also consists of fifteen disulfide crosslinks and no free sulfhydryl groups.
 Disulfide groups stabilize the tertiary structures of proteins.
 Transferrins, are iron binding proteins and acute phase reactants of animal serum.
 It has a binding log of 15 at a pH of 7 or above, meaning that the iron binding capacity of ovotransferrin rapidly decreased at a pH that is less than 6.
 This family is also known for their role in cell maturation by transporting essential nutrients to developing embryos.
 Ovotransferrin functions as an antimicrobial agent and transports iron to the developing embryo.
 Because they bind to iron, this makes it difficult for harmful bacteria to be nutritionally satisfied with them so it acts as an antimicrobial.
Egg oil (CAS No.
 8001-17-0, INCI: egg oil), also known as egg yolk oil or ovum oil, is derived from the yolk of chicken eggs consisting mainly of triglycerides with traces of lecithin, cholesterol, biotin, xanthophylls lutein & zeaxanthin and immunoglobulins.
 It is free of egg proteins and hence may be used safely by people who are allergic to eggs, for topical applications such as hair and skin care.
 The product has several historical references in Unani (Greek) medicine for hair care.
 Traditional Chinese medicine uses egg oil for burns, eczema, dermatitis, mouth ulcers, skin ulcers, chapped nipples, tinea capitis, ringworm, nasal vestibulitis, frostbite and hemorrhoids.
Egg white is the name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg.
 In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg.
 It forms around fertilized or unfertilized egg yolks.
 The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized).
The whiskey sour is a mixed drink containing whiskey (often bourbon), lemon juice, sugar, and optionally, a dash of egg white.
 With the egg white, it is sometimes called a Boston Sour.
 With a few bar spoons of full-bodied red wine floated on top, it is often referred to as a New York Sour.
 It is shaken and served either straight up or over ice.

Question: Which cocktail uses egg white as an ingredient, The Clover Club Cocktail or The U-Boot?
Answer: The Clover Club Cocktail