Crossword Solver > found answer > GLAIRY

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CROSSWORD
ANSWER

glairy

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The answer GLAIRY has 0 possible clue(s) in existing crosswords.

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The word GLAIRY is VALID in some board games. Check GLAIRY in word games in Scrabble, Words With Friends, see scores, anagrams etc.

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Definitions of glairy in various dictionaries:

adj - resembling egg white

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Possible Dictionary Clues
Slimy. Like glair, or partaking of its qualities covered with glair viscous and transparent.

Glairy might refer to
Egg white is 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). * Egg white consists primarily of about 90% water into which is dissolved about 10% proteins (including albumins, mucoproteins, and globulins). Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain about 56% of the protein in the egg. Egg white has many uses in food (e.g. meringue, mousse) and also many other uses (e.g. in the preparation of vaccines such as those for influenza).

Glairy might refer to

Egg white is 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).
* Egg white consists primarily of about 90% water into which is dissolved about 10% proteins (including albumins, mucoproteins, and globulins). Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain about 56% of the protein in the egg. Egg white has many uses in food (e.g. meringue, mousse) and also many other uses (e.g. in the preparation of vaccines such as those for influenza).

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