‭The structure of an Egg‬

‭4.‬ ‭Albumen‬
‭ gg‬ ‭white‬ ‭is‬ ‭known‬ ‭as‬ ‭albumen,‬ ‭which‬ ‭comes‬ ‭from‬ ‭Albus,‬ ‭the‬ ‭Latin‬ ‭word‬ ‭meaning‬ ‭“‬ ‭white.‬ ‭”‬ ‭Four‬
E
‭interspersing‬‭layers‬‭of‬‭thick‬‭and‬‭thin‬‭egg‬‭white‬‭contain‬‭about‬‭40‬‭different‬‭proteins,‬‭the‬‭main‬‭factors‬‭of‬‭egg‬
‭white besides water.‬
 ‭The structure of an Egg‬
‭7.‬ ‭Yolk‬
‭ he‬ ‭yolk‬ ‭contains‬ ‭less‬ ‭water‬ ‭and‬ ‭more‬ ‭protein‬‭than‬‭the‬‭egg‬‭white,‬‭some‬‭fat,‬‭and‬‭utmost‬‭of‬‭the‬‭vitamins‬
T
‭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.‬