Learn about the ingredients in an egg
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Learn about the ingredients in an egg |
Elements of the subject
1_ definition of the egg
2_ What are the parts of an egg exactly?
1_ definition of the egg
Humans have relied heavily on eggs as a source of nutrition for thousands of years, and humans have eaten the eggs of a variety of animal species, including birds, reptiles, amphibians, and fish.
Favorite types of eggs include chicken eggs, duck, quail, roe, and caviar eggs, but chicken eggs are the most commonly eaten by humans.
The delicious flavor of eggs and their many applications in preparing different foods have led to an increase in the global consumption of eggs year after year.
2_ What are the parts of an egg exactly?
yolk
Located in the middle, the yolk consists of layers of light and dark yolk, with a germinal disc on top (as is known after endoderm fertilization.
calaza
The callase, which surrounds the central axis of the yolk and serves to keep it in the center of the egg, and its spiral shape reduces the effect of concussion on the yolk that carries the embryonic cells or blastoderm, which is one of the components of the egg.
whiteness
It occupies the remaining space in the egg, which is approximately twice the weight of the yolk. Albedo has four levels:
Outer thin white
Outer thick white
Inner thin white
Inner thick white
thin inner membrane
The egg is surrounded by a thin outer membrane, but the two membranes separate at the apex of the broad egg.
When laying eggs, an air cell is produced and the volume of the air chamber is generally small, but it is constantly increasing in size due to moisture intrusion from inside the egg, which leads to a decrease in its contents and the amount of outside air entering it and filling the growing gap in the air chamber.
dandruff
• The eggshell is the hard outer layer that protects the contents of the egg and determines its general shape. The fetus gets the calcium it needs to create its cartilaginous skeleton and grows during embryonic development from the cortex, which is mostly made of calcium carbonate.
• Several thousand pores can be seen on the surface of the crust, especially in the broad upper part. They work by exchanging gases between the contents of the resulting egg or embryo and the surrounding environment.
• A thin layer called the epidermis surrounds the crust from the outside, which helps protect it from dangerous microorganisms that enter through its pores. As a result, it is always forbidden to use sandpaper to wipe the shell, because it removes this layer, leaving the egg subject to additional infection.
• The crust is mostly made of calcium carbonate, which is formed when calcium in the blood combines with carbon dioxide from metabolic activities. Birds gasp quickly in hot conditions to enhance heat loss through the respiratory system and thus release a large amount of exhaled carbon dioxide, which reduces the concentration of carbonate cracks in the blood and thus reduces the possibility of calcium carbonate formation that makes up the shell.
As a result, as the summer heats up, birds lay eggs with a thin shell.
• The bird gets calcium from food or free shells, but may only get a portion of what it needs (especially at night when the bird stops eating).
Each egg contains 2 grams of calcium deposited in its shell (shell weight is about 5-6 grams).
The fetus absorbs calcium from the hard shell to form the cartilaginous structure of the fetus, which speeds up the hatching process.
mohamed kadi 8 dec 2021
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