IPA: /kɒnˈæl.bjuː.mɪn/
KK: /kɒnˈælbjʊmɪn/
A type of protein found in egg white that binds with metal ions, helping to isolate and remove contaminants.
Conalbumin plays a crucial role in protecting the egg white by binding to harmful metal ions.
Conalbumin is formed from "con-" (meaning together) and "albumin" (from Latin "albumen", meaning white of an egg or protein). The word refers to a type of protein that is found in egg whites, thus indicating a protein that is together with other components in the egg.
Think of 'together' ('con-') and 'egg white protein' ('albumin') to remember that conalbumin is a protein found in egg whites.