The egg.Shell eggs (shell) has a brown or white, depending on the type of Breeder hens. Egg colour does not affect the nutritional value of eggs, such as smaller species, egg shell white Horn. Henrietta daailaen species eggs section have brown bark. An important component of the egg shell is collagen (collagen) is a mesh and woven with limestone (calcium carbonate) makes a solid shell. Shell eggs are very small holes are looking with the naked eye cannot see. When the eggs out of the new hens will have a mucus coating the surface of the egg shell to prevent air and water. Eggshell initially characterized as NUAN When stored for a long, dry mucous membranes, these will go. Air and moisture can be inserted through small holes in the egg shell. The egg will cause deterioration of quality change of egg white and changing all the time, because the flavor of the water loss loss of gas. Shell eggs are protected from spoilage microorganisms. When there are no shell eggs will result in rapid, often derogatory, so keep all egg shell. To keep the eggs in the egg-sucking may foul the air with fragrance stinky things around into the hole of the shell.Egg membranes are mounted outside the shell layer 2 layer called the inner shell membrane attached to the egg membrane, called the egg white outer membrane and the inner layer is a separate but close together at the top of the air cavity which contains the eggs, obtuse.Air cavity (air cell) is located on the obtuse space of eggs is between the outer membrane and the inner membrane when the eggs came out of the egg, new high-temperature still does not have a gap. Once when the eggs cool down liquid supplements internal contraction. The air cavity is up there, and if the water evaporates, it will make the hole bigger with air.White eggs (egg white) inside the egg is a component part of the viscous liquid (firm) egg white, egg yolk surrounded the outer part (thin egg white) is the liquid egg white (clear) clear translucent (transparent) layer surrounds the egg white part (thick egg white) part of the viscous liquid. Egg white is composed mainly of water and protein. L Bumi (albumin) have very little fat. Characteristics of the egg white mucus to thicken, resulting from a big molecular carbohydrates.Egg yolk membranes (vitelline membrane) is useful to help the Red egg case around.Red egg yolk (yolk) is the provision of food, the chicks, which are then mixed with fuel from the prosperous. Red egg from the ovary before birth. When growth and ripening and then fallen out of the nest egg by piping through which to create the egg white sneaker. Egg yolk is in the middle of the bubble by stretching of the membrane that is solid on the screw head and the end of egg yolk and egg white into filed.
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