Parts of an Egg
Chalaza
Structure G on diagram
Shell membranes
2 layers of lining that surrounds the albumen
Air cell
Air-filled pocket between the two shell membranes at the large-end of the egg
Calcium carbonate
CaCO3; substance that helps harden an egg shell
Thick albumen (White)
Excellent source of riboflavin and protein; stands higher and spreads less than the thin albumen in high quality egg; closest to the yolk
Germinal disc
Fertilization site; place where embryonic development begins in a fertile egg
Vitelline membrane
Membrane surrounding the egg yolk and attached to the chalazae
Shell
Outer covering of egg; keeps water in and bacteria out
Thin albumen (White)
Spreads around thick albumen of high quality egg; closest to the shell
Air Cell
Structure A on diagram
Albumen
Structure B on diagram
Vitelline membrane
Structure C on diagram
Yolk
Structure D on diagram
Germinal disc
Structure E on diagram
Shell Membrane
Structure F on diagram
Shell
Structure H on diagram
Yolk
The major source of vitamins, minerals, and fats Also contains about 1/2 the protein
Chalazae
The twisted cords attached to the albumin that fastens the yolk to the egg shell