Egg Report

Egg Report

Report on Eggs

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The round or oval reproductive body laid by the female of many animals, containing the developing embryo and its food reserves and protected by a shell or skin. Although the eggs reptiles can be used as food, the word “egg” unqualified applies exclusively to hen’s eggs. All other types of eggs offered for sale must be labeled appropriately – quail’s eggs, duck eggs, plover’s egg. There also exotic rarities such as crocodile or ostrich eggs.

Structure of Egg
1. Eggshell
2. Outer membrane
3. Inner membrane
4. Chalazae
5. Exterior albumen
6. Middle albumen
7. Vitelline membrane
8. Nucleus of pander
9. Germinal disc (nucleus)
10. Yellow yolk
11. White yolk
12. Internal albumen
13. Chalazae
14. Air cell
15. Cuticle
The average weight of a hen’s egg is 50 g. The shell makes up about 12% of the total weight of the egg and is made of a calcareous porous substance which is pervious to air, water and smells. It is lined with a delicate pellucid membrane which separates itself from the shell at the larger end of the egg to form the air chamber.
The albumen, or white of the egg, is at thick viscous transparent liquid containing half the 14% protein content of the egg: it also has high percentage of water and some mineral substances. Albumen is soluble in cold water. It forms about 58% of the total weight of the egg.
The yolk of the egg ( 30% of the total weight ) is an opaque soft substance The yolk is composed albumins, fats containing vitamins, lecithins, nucleins, chloretins and mineral substance including a ferruginous pigment baematogen, which gives it its colour, It contains the germ (visible in fertilized egg). It contains protein and all fats especially lecithin, together with iron, sulphur and vitamins A, B, D & E.
Freshness of Eggs
A fresh egg is heavy and should well fill. An egg loses a tiny fraction of its weight every day by evaporation of water through the porous shell. It is to test the...

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