Faint trace of albumin to heat and picric acid: also to nitric acid.
"The Healthy Life, Vol. V, Nos. 24-28" by Various
The lime used neutralises acids in the contaminated and impure water, precipitates colouring matters, mordants, soap, albuminous matters, etc.
"The Chemistry of Hat Manufacturing" by Watson Smith
The nitric acid chemically reacts upon the albumin, forming yellow xanthoprotein.
"Human Foods and Their Nutritive Value" by Harry Snyder
The albuminous matter in milk tends to throw down some of the tannic acid in an insoluble form.
"Papers on Health" by John Kirk
If a solid precipitate forms, then a few more drops of nitric acid should be added, and if the liquid does not clear it up it is albumin.
"Special Report on Diseases of Cattle" by U.S. Department of Agriculture
Gels may be either rigid, as in the case of those of silicic acid, etc., or elastic, as are those of gelatin, egg-albumin, agar-agar, etc.
"The Chemistry of Plant Life" by Roscoe Wilfred Thatcher
The oil contains impurities in the form of fermentable fibre and albuminous matter, and consequently develops free fatty acid rapidly.
"Soap-Making Manual" by E. G. Thomssen
Most recently he describes luciferin as a natural albumin having acid properties.
"The Nature of Animal Light" by E. Newton Harvey
It is made by precipitating the albumin by acid and heat.
"The Book of Cheese" by Charles Thom and Walter Warner Fisk