ingredient vs ovalbumin
ovalbumin vs ingredientingredient and ovalbumin both are nouns.
| Word | Noun | Adjective | Verb | Adverb |
|---|---|---|---|---|
| ingredient | Yes | No | No | No |
| ovalbumin | Yes | No | No | No |
As nouns,
ovalbumin is a hyponym of
ingredient; that is, ovalbumin is a
word with a more specific, narrower meaning than
ingredient:
- ingredient: food that is a component of a mixture in cooking
- ovalbumin: the white part of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water
Other hyponyms of ingredient include
flavorer, flavoring, flavourer, flavouring, seasoner, seasoning, tomato paste, albumen, egg white, white, egg yolk, yolk, malted milk.
| ingredient (noun) | ovalbumin (noun) |
|---|---|
| a component of a mixture or compound | the white part of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water |
| an abstract part of something | |
| food that is a component of a mixture in cooking |
Words related to "ingredient"
- admixture
- albumen
- base
- be all and end all
- be-all and end-all
- comedogenic ingredient
- component
- constituent
- dish
- division
- egg white
- egg yolk
- element
- factor
- fixings
- flavorer
- flavoring
- flavourer
- flavouring
- food product
- foodstuff
- intermixture
- malted milk
- ovalbumin
- part
- plot element
- point
- pore clogging ingredient
- seasoner
- seasoning
- section
- tomato paste
- white
- yolk
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