‭The structure of an Egg‬

‭2.‬ ‭Internal and external membranes‬

‭ ocated‬‭between‬‭the‬‭shell‬‭and‬‭albumen‬‭of‬‭the‬‭egg,‬‭these‬
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‭two‬ ‭transparent‬ ‭protein‬ ‭membranes‬ ‭give‬ ‭an‬ ‭effective‬
‭defense‬‭against‬‭bacterial‬‭invasion.‬‭However,‬‭you‬‭will‬‭find‬
‭them‬ ‭unexpectedly‬ ‭strong,‬ ‭If‬ ‭you‬ ‭haul‬ ‭these‬ ‭cloaks.‬
‭They're‬ ‭composed‬ ‭incompletely‬ ‭of‬ ‭keratin,‬ ‭a‬ ‭protein‬ ‭in‬
‭mortal hair.‬
 ‭The structure of an Egg‬
‭7.‬ ‭Yolk‬
‭ he‬ ‭yolk‬ ‭contains‬ ‭less‬ ‭water‬ ‭and‬ ‭more‬ ‭protein‬‭than‬‭the‬‭egg‬‭white,‬‭some‬‭fat,‬‭and‬‭utmost‬‭of‬‭the‬‭vitamins‬
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‭and‬ ‭minerals‬ ‭set‬‭up‬‭in‬‭the‬‭egg.‬‭These‬‭contain‬‭iron,‬‭vitamin‬‭A,‬‭vitamin‬‭D,‬‭phosphorus,‬‭calcium,‬‭thiamine,‬
‭and‬‭riboflavin.‬‭The‬‭yolk‬‭is‬‭also‬‭a‬‭source‬‭of‬‭lecithin,‬‭an‬‭effective‬‭emulsifier.‬‭The‬‭color‬‭of‬‭the‬‭yolk‬‭varies‬‭from‬
‭a‬‭light‬‭touch‬‭of‬‭unheroic‬‭to‬‭a‬ ‭gorgeous‬ ‭deep‬ ‭orange,‬
‭depending‬ ‭on‬ ‭the‬ ‭diet‬ ‭and‬ ‭strain of the hen.‬