30/08/2025
COMPONENTS OF AN EGG AND FUNCTIONS
An egg is composed of a protective outer shell, two internal shell membranes, a cuticle coating the shell, a protein-rich egg white (albumen) containing two different layers (thick and thin), a yolk rich in fats and nutrients, a vitelline membrane enclosing the yolk, and twisted chalazae that hold the yolk in place. Additionally, an air cell forms at the large end of the egg, and a germinal disc on the yolk is where a new embryo can begin to develop if the egg is fertilized.
The Eggshell and Membranes
1. Cuticle (Bloom):
A thin, protective outer coating that seals the pores of the shell to prevent bacterial entry and moisture loss.
2. Eggshell:
The hard, outer layer, primarily made of calcium carbonate, that protects the egg's contents. It has thousands of tiny pores that allow for gas exchange.
3. Shell Membranes:
Two thin membranes (inner and outer) found directly beneath the shell that provide an additional barrier against bacterial invasion and help prevent moisture loss.
4. Air Cell:
An air space that forms between the inner and outer membranes, usually at the large end of the egg, providing oxygen for the embryo in a fertilized egg.
The Yolk
1. Vitelline Membrane:
A clear, thin membrane that surrounds and encases the yolk, holding its shape.
2. Yolk:
The yellow, nutrient-rich center of the egg, containing fats, vitamins, minerals, and some protein, and serving as the primary food source for a developing embryo.
3. Chalazae:
Twisted, rope-like structures made of albumen that attach to the yolk and anchor it to the shell membranes, keeping the yolk suspended in the center of the egg.
4. Germinal Disc (Blastoderm):
A small, white spot on the surface of the yolk that contains the female's genetic material and develops into an embryo if the egg is fertilized.
The Egg White (Albumen)
1. Albumen:
The egg white, which consists of both thick and thin layers of a protein-rich fluid that surrounds the yolk.
2. Thick