[{"id":"07857013-n","lexname":"noun.food","members":[{"lemma":"egg white","sense":{"id":"egg_white%1:13:00::"},"poskey":"n"},{"lemma":"white","sense":{"id":"white%1:13:00::"},"pronunciation":[{"value":"waɪt"}],"poskey":"n"},{"lemma":"albumen","sense":{"id":"albumen%1:13:00::"},"pronunciation":[{"value":"ˈælbjʊmən"}],"poskey":"n"},{"lemma":"ovalbumin","sense":{"id":"ovalbumin%1:13:00::"},"poskey":"n"}],"definition":["the white part of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water"],"example":["she separated the whites from the yolks of several eggs"],"ili":"i78363","wikidata":["Q796758"],"partOfSpeech":"n","hypernym":["07825072-n"],"holo_part":["07856780-n"]}]