What are the contents of an Egg?

Question

i know it has albumin and egg yolk.. but i want to know the detail of contents & % of it.Thanks.

Answer 1

Looking at the egg from the outside we see the shell, which is a hard, protective covering made of calcium carbonate. The shell is porous. (There are about 7,000 pores in a chicken eggshell.) This allows the transfer of gases through the shell. Carbon dioxide and moisture are given off through the pores and are replaced by atmospheric gases, including oxygen.

Immediately beneath the shell are two membranes, the outer and inner shell membranes. These membranes protect the contents of the egg from bacteria and prevent moisture from leaving the egg too quickly..

Because the body temperature of a hen is approximately 106° F, eggs are very warm at the time they are laid. The temperature of the air is usually much lower than 106° F, and the egg cools to the temperature of its surroundings. As cooling takes place, the contents of the egg contract more than does the shell of the egg. This creates a vacuum and air is drawn through the pores of the egg.

As a result, an air cell forms at the large end of the egg. While the embryo is growing, the shell membranes surround and contain the white or albumen of the egg. The albumen provides the liquid medium in which the embryo develops, and it also contains a large amount of the protein necessary for proper development.

In a fresh egg, we can see white cords attached to the yolk sac. These two cords, called chalazae, are made of twisted strands of mucin fibers that are a special form of protein. The chalazae hold the yolk in the center of the egg.

The yolk is the source of food for the embryo and contains all the fat in the egg. The small white spot on the yolk is call the germinal disc. The germinal disc is where the female's genetic material is found.

Answer 2

egg white:

The main constituent of egg white is water at 83%. Ovalbumin is the main protein constitutent and is structurally a serpin (a class of proteins), although it does not have a known function in inhibiting other proteins.

The major proteins found in egg white (> 1% of the total protein content) are listed below:

Ovalbumin 54%
Conalbumin 13%
Ovomucoid 11%
Lysozyme 3.5%
Globulins (G2, G3) 8.0% (?)
Ovomucin 1.5%
Other protein components include, flavoprotein (.8%), ovoglycoprotein (.5%), ovomacroglobulin (.5%), ovoinhibitor (.1%) and avidin (.05%).



yolk:

The yolk makes up about 33% of the liquid weight of the egg; it contains approximately 60 calories, four times the caloric content of the egg white.

All of the fat soluble vitamins, (A, D, E and K) are found in the egg yolk. Egg yolks are one of the few foods naturally containing vitamin D.

The composition (by weight) of the most prevalent fatty acids in egg yolk is typically as follows:[1]

Unsaturated fatty acids:
Oleic acid 47 %
Linoleic acid 16 %
Palmitoleic acid 5 %
Linolenic acid 2 %
Saturated fatty acids:
Palmitic acid 23 %
Stearic acid 4 %
Myristic acid 1 %
Egg yolk is a source of lecithin, an emulsifier.

A large yolk contains more than two-thirds of the recommended daily limit of 300mg of cholesterol.

The yellow color is caused by xanthophylls.

Eggshell:

protein matrix lined with mineral crystals, usually of a calcium compound such as calcium carbonate.

Answer 3

of course the albumen and yolk and indeed embryo

Answer 4

u know the albumen and yolk,,,,but you forgot embryo,,it the most important part,,i guess.

Answer 5

I think there are proteins and vitamin-d in the egg

Answer 6

I think it has protein and vitamin d

Answer 7

albumen, yolk (that's the yellow thing) and embryo..........

Answer 8

all i know is that they are full of protien