When you crack open an egg, you find the yoke
(which is called the yellow) and you have the clear
(which is called the white) there is also alittle of matter that is white.
I know it has a name. Does anyone know what the name of it is.
2007-03-14 13:21:45 · 10 answers · asked by Anonymous in Education & Reference ➔ Trivia
chalazae
2007-03-14 17:23:32 · answer #1 · answered by Millenium 2 · 0⤊ 0⤋
it rather is the clean liquid known because of the fact the albumin contained interior of an egg. it rather is the cytoplasm of the egg, which until fertilization is a single cellular. It is composed in particular of roughly 15% proteins dissolved in water. Its popular organic purpose is to guard the egg yolk and supply further food for the upward push of the embryo, as this is wealthy in proteins and is of severe nutritional fee. in assessment to the egg yolk, it contains a negligible quantity fat. Egg whites have additionally come to have many culinary and non-culinary makes use of for human beings. You separate the egg by using cracking the egg in a million/2 and alternating take the yellow from one a million/2 of the shell to the different until each and every of the egg white is in a bowl
2016-12-18 13:53:29 · answer #2 · answered by holness 4 · 0⤊ 0⤋
albumen
1599, "white of an egg," from L. albumen "white of an egg," lit. "whiteness," from albus "white"
Structure of an egg.
The yolk is well-centered in the albumen and is surrounded by the vitelline membrane, which is colorless. The germinal disc, where fertilization takes place, is attached to the yolk. On opposite sides of the yolk are two, twisted, whitish cord-like objects known as chalazae. Their function is to support the yolk in the center of the albumen. Chalazae may vary in size and density, but do not affect either cooking performance or nutritional value.
A large portion of the albumen is thick. Surrounding the albumen are two shell membranes and the shell itself. The shell contains several thousand pores that permit the egg to "breathe."
Eggs with blood or meat spots more than 1/8-inch in diameter are classified as inedible. Eggs with small spots collectively less than 1/-8 inch in diameter should be classified as Grade B. The chalaza is distinguished from a meat spot by a bright area of refracted light that accompanies its darker shadow. Blood spot eggs can be consumed without harm, however, most people find the appearance undesirable.
2007-03-14 13:25:17 · answer #3 · answered by Hamish 4 · 1⤊ 1⤋
The chalazae, two cord-like structures which keep the yolk centered in the egg, first appear in the uterus. The chalazae also function as an axis around which the yolk can rotate and keep the germinal disc in hatching eggs uppermost at all times.
albumen is another name for egg white
2007-03-14 14:33:40 · answer #4 · answered by istitch2 6 · 2⤊ 0⤋
go with the smart people that say "chalazae" because that is the right answer. the egg has the yolk, albumen(the majority of the white) and the chalaze, which is a cordlike structure attached to the yolk.
2007-03-17 18:36:05 · answer #5 · answered by bisous *♥* 3 · 0⤊ 0⤋
There is a clump of protein stuck tightly to the yolk. I don't know what it's called, but it is whiter than the "white," which is clear until it's cooked. My dictionary told me a lot about eggs, but did not mention this clump.
2007-03-14 16:02:09 · answer #6 · answered by Maryfrances 5 · 0⤊ 0⤋
people call it the egg white because it is clear white and it's from an egg.
2007-03-14 14:51:25 · answer #7 · answered by slicedice66 2 · 0⤊ 0⤋
its actually the umbilical cord leading from the embryo(the yolk or yellow part) to the placenta (the eggwhite or clear part) to nurish the embryo
2007-03-18 03:59:53 · answer #8 · answered by Anonymous · 0⤊ 0⤋
It is called an embryo, the egg was beginning to hatch..
2007-03-14 13:26:32 · answer #9 · answered by xxx 4 · 0⤊ 1⤋
I cant tell you . You are to young .
2007-03-14 13:26:05 · answer #10 · answered by Anonymous · 0⤊ 1⤋