Albumin (protein)

Water-soluble and alcohol-soluble protein obtained from blood, egg, or milk; used in adhesive, finishes, coatings, varnish, and as a clarifying agent for tannin and in-oil emulsion. The spelling with "i" is typically reserved fro this broader meaning. The spelling with an "e" is often used for egg-white protein specifically, particularly in the context of photography or other art.