<?xml version="1.0" encoding="utf-8"?><!DOCTYPE Zthes SYSTEM "http://zthes.z3950.org/xml/zthes-05.dtd">  <Zthes><term><termId>31316738</termId><termName>albumin</termName><termType>PT</termType><termNote><![CDATA[ Water-soluble and alcohol-soluble protein obtained from egg, blood, or milk; used in adhesives, finishes, coatings, varnish, as a clarifying agent for tannin, and in oil emulsion. The spelling with "i" is typically reserved fro this broader meaning. Use "albumen (egg white)" (spelled with an "e") for egg-white protein in the context of food preparation or photography. ]]></termNote><termCreatedDate>2026-03-30 20:25:17</termCreatedDate><relation><relationType>UF</relationType><termId>31316739</termId><termName>albumen</termName><termType>ND</termType></relation><relation><relationType>BT</relationType><termId>31303906</termId><termName>protein</termName><termType>PT</termType></relation><relation><relationType>NT</relationType><termId>31340187</termId><termName>albumen</termName><termType>PT</termType></relation><relation><relationType>RT</relationType><termId>31340187</termId><termName>albumen</termName><termType>PT</termType></relation></term>  </Zthes>