white egg ( முட்டை )

Description

DISCRISPTION

• Shell: Porous, made of calcium carbonate, with a protective cuticle (bloom).
• Membranes: Inner and outer layers between the shell and white, acting as a barrier to bacteria.
• Air Cell: A pocket of air that forms at the blunt end, growing larger as the egg ages.
• Albumen (Egg White): Mostly water and protein (like ovalbumin), with thick and thin layers.
• Chalazae: Cord-like structures that anchor the yolk in place.
• Yolk: The yellow center, rich in fats, cholesterol, vitamins, and minerals, surrounded by the vitelline membrane.

FUNCTION

• Food: A highly nutritious, versatile food source, providing complete protein, vitamins, and minerals.