To hold the yolk in a central position there is a connection of tissue from the membrane that surrounds the yolk to the top and bottom of the second membrane that is technically known as the chalaza. The fact there are two membranes and that they split as the egg ages is why fresh eggs are difficult to peel the shell from when boiled. The second surrounds the white of the egg and as the egg ages the two membranes separate. The first is just under the shell and provides some additional support to the shell. The shell itself is slightly porous and allows air to pass through to the interior, whilst still providing protection for the contents from damage and bacteria. Under the rounded end is the air sack that forms as the contents of the egg cool from the internal temperature of the bird. The first thing you’ll notice is that the egg has a fat rounded end and a pointed cone end. Egg Structure – The Inside Out on the Egg’s Insides! The Egg Shell
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |