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We often refer to egg white, which is 90% water, as albumin, which associates with the primary protein that makes up the remaining 10% of egg white's composition. When I painted some egg white onto a microscope slide and let it solidify with the encouragement of gentle heat that caused some crazing, the result, when viewed under a microscope, was reminiscent of abstract cubist paintings. The area depicted here is about the size of a sesame seed.
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