Physical Structure and Composition of Egg

Part of egg that composed of calcium carbonate and the first line of defense against bacterial contamination

Anchor the yolk in place in the center of the thick white.

Small, circular, white spot (2-3 mm) on the surface of the yolk

Transparent casing that encloses the yolk of the hen's egg and separates it from the albumen

Clear film lining that separate to form the air cell

Pocket of air formed at the large end of the egg

Spreads around thick white of high- quality egg

A whole egg contain how many percent of water?