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This diagram of a chicken egg, part of a site about the science of cooking, includes descriptions of each labeled feature. The labeled parts are the shell, inner and outer membranes, air cell, albumen, chalazae, vitelline membrane, and yolk. Some of the descriptions include information about the composition and the function of the labeled parts. For example, the description of the inner and outer membranes explains that these membranes help guard against bacterial attack and contain the strong protein keratin. Copyright 2005 Eisenhower National Clearinghouse
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