Physical Structure and Composition of Egg

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

(a)  

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

(a)  

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

(a)  

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

(a)  

Clear film lining that separate to form the air cell

(a)  

Pocket of air formed at the large end of the egg

(a)  

Spreads around thick white of high- quality egg

(a)  

A whole egg contain how many percent of water?

(a)