<?xml version="1.0" encoding="utf-8"?><mads xmlns="http://www.loc.gov/mads/" xmlns:mods="http://www.loc.gov/mods/v3" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.loc.gov/mads/
mads.xsd"><authority><topic authority="http://AATesaurus.cultura.gencat.cat/aat/getty_en">egg white</topic></authority><related type="other"><topic>albumen</topic></related><related type="other"><topic>glair</topic></related><related type="broader"><topic>egg components as materials</topic></related><variant type="other"><topic>white, egg</topic></variant> <note xml:lang="en"><![CDATA[ The white of an egg, which is the clear substance that surrounds the yolk; in the context of art materials, generally refers to whites of bird eggs. The whole egg, yolk, or white may be used sometimes mixed with oil and/or resin. Egg white, or glair, has been used as a medium for illuminated manuscripts. It is also used as a size for attaching gold leaf. For the egg white protein that is used in the food industry and in photographic emulsions, use "albumen (egg white protein)." ]]></note></mads>