A protein found in egg white that binds iron and other metal ions, serving as a natural antimicrobial agent in eggs.
From 'cone' (possibly referring to a conical protein structure) plus albumin, from Latin albumen meaning 'egg white.' The exact origin of the 'con-' prefix here is unclear in scientific literature.
Conalbumin is one of nature's secret bodyguards in eggs—it grabs iron so tightly that harmful bacteria can't get it, which is why fresh eggs resist spoilage for weeks even without refrigeration!
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