Quick Review on the Egg's Structure, Benefits, Market Forms

What is the densest nutrient found in an egg yolk?

• protein

• calcium

• fat

• vitamins and minerals

Which of the following is composed of 80% percent water and has no fat content?

• albumen

• egg yolk

• egg shell

• chalazae

Which of the following is formed when the egg cools down and contracts?

• air cell

• embryo

• germinal disc

• cuticle

Which of the following holds/anchors the yolk at the center?

• air cell

• chalazae

• egg shell

• vitelline membrane

Which of the following keeps the shape of the yolk in tact?

• air cell

• chalazae

• vitelline membrane

• inner and outer membrane

What affects the color of an egg yolk?

• chicken's breed

• maturity

• hen's feed

• egg's development

Which of the following eggs are commonly sold in the market?

• fresh eggs

• frozen eggs

• dried eggs

• egg substitutes

What particular part of the egg where the embryo starts to develop?

• vitelline membrane

• chalazae

• germinal disc

• egg yolk

Which of the following is the strongest protective layer of an egg?

• inner membrane

• outer membrane

• egg shell

• cuticle

Which of the following is completely devoid from any part of a whole egg?

• egg substitute

• eggless egg substitute

• pasteurized egg

• frozen egg