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Pause (Ctrl+Alt+P) Play (Ctrl+Alt+P) Playback speed Previous (Ctrl+Alt+,) Replay (Ctrl+Alt+R) Search Settings Verify (Ctrl+Alt+S) Unmute (Ctrl+Alt+M) Autoscroll Close Transcript Move window Open Resize window Resume autoscroll Select track Show timestamps Transcripts Options egg structure inside an egg eggshell eggshell eggshell albumen albumen (or egg white) yolk yolk click here click here sections eggshell membranes function: they provide a base for the eggshell they help protecting the egg by preventing microorganisms from penetrating it they prevent the egg liquid substances from evaporating quickly composition: fiber proteins and polysaccharids 0.7 - 0.8% of the total weight outer shell membrane attached to shell organic matter by fiber connections inner shell membrane it covers the albumen air cell during the first hour after being expelled through the cloaca the egg cools (in contact with environment temperature) its content contracts negative pressure occurs air enters the egg egg shell the eggshell is formed in the chicken’s uterus. not uniform thickness thinner thicker elements vertical crystal layer 200 µm inorganic part (calcium carbonate) + organic part cuticle crystals mammillary layer 100 µm organic matter accumulation (knobs or mammillae) where eggshell crystal start developing outer shell membrane inner shell membrane pores: 7000 to 17000 9 to 5 µm of diameter gaseous exchange (embryo breathing) contaminations and liquid loss composition: calcium carbonates (96% calcite - 4% organic matter formed from glycoprotein fibers) function: protect the eggfertilized egg: calcium source for embryo development and chick vitality. cuticle covers all the egg extremely thin: average thickness 10 µm (0.01 mm). its thickness varies on the different egg regions. composition: mucins (high molecular weight glycoproteins associated to carbohydrate molecules) function prevent the egg from losing water and enable gaseous exchange. reduce bacteria penetration cuticle cracks cuticle eggshell pores: eggshell 11% of the total weight (approximately) (cuticular layer) cuticle (cuticular layer) cuticle (cuticular layer) cuticle (eggshell) eggshell (eggshell) eggshell (eggshell) eggshell shell membranes: inner outer shell membranes: inner outer shell membranes: inner outer air cell air cell (air cell) click here click here click here click here click here click here matter segregated in the magnum 87% water 11% protein hydrosoluble vitamins which are twisted due to the egg rotary movements in the oviduct and keep the yolk in the middle of the egg. 58% of the total weight (approximately) 4 layers or strata outer thin layer (23%) middle thick layer (57%) inner thin layer (17.3%) chalaziferous layer (2.7%) which is the densest “chalazae” poles albumen the albumen (also known as egg white) is a substance that is segregated in the chicken magnum and represents 58% of the total weight of the egg. it contains around 87% of water, 11% of proteins (which means that it is rich in proteins) and also hydrosoluble vitamins. the albumen is made up of four layers: the outer thin layer (which makes up 23% of the albumen); the middle thick layer (which makes up 57% of the albumen); the inner thin layer (which makes up 17.3% of the albumen); and the chalaziferous layer (which makes up 2.7% of the albumen but is the densest). it contains the chalazae: two kind of cords that go from the yolk to the egg poles, which are twisted due to the egg rotary movements in the oviduct and anchor the yolk in the center of the egg. color yolk color ------- lipochromes (pigments found in fat) composition 17% protein 32% fat 1% glucids 1.1% ash (calcium, phosphorus, potassium, iron, and other microminerals) 50-52% dry matter rich in fat-soluble vitamins: a, d, e, k, b-vitamins (including b12) it does not contain vitamin c the yolk contains between 50 and 52% dry matter, including 17% protein, 32% fat, 1% glucids and around 1.1% ash (mainly calcium, phosphorous, potassium, iron and other microminerals). in addition, it is rich in fat-soluble vitamins: vitamin a, d, e, k and b-vitamins, including b 12, but it does not contain vitamin c. yolk 31% of the total weight (approximately) female chicken germ cell it is an oocyte vitelline membrane germinal disc where a fertilized egg embryo development begins clear vitellus dark vitellus latebra composition? composition? composition? color? color? color? click on these blocks click on these blocks factors structure it depend on different factors: genetics feeding environment bird age in fact, egg structure depends on different factors, mainly genetics, feeding, environment and bird age. changes structure (egg quality) changes how does it change? furthermore, as time goes by, the egg structure and, therefore, its quality, change. how does it change? method ph measurement and albumen transparency observation they are not useful methods objective method it relates thick albumen height and egg weight unit of measurement: haugh unit unit of measurement: haugh unit where:hu: haugh unitsh: thick albumen height in millimeterw: egg weight in grams hu = 100 * log (h - 1,7w⁰³⁷ + 7.6) . micrometer ph and consistency click here click here method? method? method? carbonic acid (h₂co₃) dissolved carbon dioxide co₂ gas + ph + ph - consistency - consistency yolk dense albumen more fluid albumen + repulsion between proteins - light dispersion + transparency water vitelline membrane it is weaker thinner it expands let us start the review congratulations! you have successfully identified the sections and elements that make up the egg structure. activity what are the sections and elements that make up the egg structure? drag the options to the correct blanks. middle thick layer estrato denso intermedio del albumen middle thick layer cuticle cutícula cuticle eggshell cáscara eggshell outer eggshell membrane membrana testácea externa outer eggshell membrane air cell cámara de aire air cell inner shell membrane membrana testácea interna inner shell membrane germinal disc disco germinativo germinal disc outer thin layer estrato fluido externo del albumen outer thin layer inner thin layer estrato fluido interno del albumen inner thin layer chalaziferous layer estrato chalacífero del albumen chalaziferous layer vitelline membrane membrana vitelina vitelline membrane clear vitellus vitelo claro clear vitellus dark vitellus vitelo oscuro dark vitellus latebra latebra latebra t v t f f f f f f t v t t v t f f f t v t t v t f f f f f f correct answer + info + info the eggshell is thicker in the poles and thinner in the egg equator. the cuticle is thicker on the cracks that appear on the outer part of the eggshell pores. not quite! one or more options are wrong. see the right answer see the right answer see the right answer very well! activity determine if the following statements are true or false. the cuticle is the thinnest part of the eggshell. cuticle thickness is uniform throughout the egg surface. eggshell thickness is uniform throughout the egg surface. the eggshell is made up mainly of calcium carbonates but also by organic matter formed by glycoprotein fibers. the eggshell has between 7000 and 17000 pores. t v t f f f t v t f f f t v t f f f t v t f f f t v t f f f correct answer not quite! your answer is incorrect see the right answer see the right answer see the right answer very well! activity what is the mammillary layer of the eggshell that is made up totally of organic matter? click on the image to identify the mammillary layer. not quite! your answer is incorrect. remember that this happens during the first hour after the egg is expelled through the cloaca, when the egg cools due to the contact with environment temperature, therefore its content contracts and negative pressure lets air inside the egg. very well! this happens during the first hour after the egg is expelled through the cloaca, when the egg cools due to the contact with environment temperature, therefore its content contracts and negative pressure lets air inside the egg. activity when is the air cell formed? choose the right option. as the egg rotates inside the female chicken oviduct. when the egg, after being expelled through the cloaca, is in contact with environment temperature. when the egg is cooled to be transferred to the hatchery. not quite! your answer is incorrect. remember that the egg yolk is the chicken germ cell, that is, an oocyte. very well! the egg yolk is the chicken germ cell, that is, an oocyte. activity what makes the chicken oocyte? choose the right option. all the egg only the yolk not quite! your answer is incorrect remember that chalazae anchor the egg yolk in the center of the egg. very well! chalazae anchor the egg yok in the center of the egg. activity what keeps the yolk in the middle of the egg? choose the right option. albumen’s greater consistency in comparison with the yolk. the chalazae that attach the vitelline membrane to the egg poles. not quite! your answer is either incomplete or incorrect. remember that all those elements make up the yolk, except for vitamin c. very well! the only element that is not found in the egg yolk is vitamin c. activity which of the following elements make up the yolk, to a greater or lesser extent? choose the right options. calcium phosphorus glucids fat iron potassium protein b-vitamins vitamin d vitamin e vitamin k vitamin a vitamin c not quite! your answer is incomplete. remember that, as time goes by, all of these changes take place. we recommend that you go back to the right screen to see the explanation again. very well! all of these changes occur as time goes by. activity how does the egg structure change as time goes by? choose the right option(s). the egg yolk gets bigger. the egg yolk moves from the center of the egg. the albumen becomes less consistent. egg structure congratulations! you’ve finished the module. check point there are screens or resources you have not seen. click on those that show a cross to see them. 2 2 2 3 3 3 3.1 3.1 3.1 3.2 3.2 3.2 3.3 3.3 3.3 4 4 4 5 5 5 5.1 5.1 5.1 6 6 6 7 7 7 go back to module go back to module go back to module <Document xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns:xsd="http://www.w3.org/2001/XMLSchema"> <Content> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="0" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="None" ListTypeFormat="Parentheses" BulletFont="Arial" /> </Style> <Span Text="Let’s take a journey inside an egg to see its structure."> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> </Content> </Document> <Document xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns:xsd="http://www.w3.org/2001/XMLSchema"> <Content> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="0" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="None" ListTypeFormat="Parentheses" BulletFont="Arial" /> </Style> <Span Text="There are three major sections in an egg: the eggshell, the albumen and the yolk. Let’s start by learning the characteristics of the eggshell."> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> </Content> </Document> <Document xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns:xsd="http://www.w3.org/2001/XMLSchema"> <Content> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="0" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="None" ListTypeFormat="Parentheses" BulletFont="Arial" /> </Style> <Span Text="The eggshell, which represents approximately 11% of the total weight of the egg, is made up of different elements: the cuticle (or cuticular layer), which is the external cover; the eggshell itself; two membranes (an inner and an outer membrane); and between them, an air cell. Learn about the characteristics of each element... &#xA;"> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="0" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="None" ListTypeFormat="Parentheses" BulletFont="Arial" /> </Style> <Span Text="&#xA;"> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="0" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="None" ListTypeFormat="Parentheses" BulletFont="Arial" /> </Style> <Span Text="---CUTICLE----&#xA;"> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="0" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="None" ListTypeFormat="Parentheses" BulletFont="Arial" /> </Style> <Span Text="The cuticle is the layer that covers all the egg. It is extremely thin: its average thickness is 10 microns, that is, 0.01 millimeters, though this varies throughout the different parts of the eggshell due to the existence of fissures. For example, the cuticle will be thicker and act as a sort of cap in those parts of the eggshell with pores. &#xA;"> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="0" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="None" ListTypeFormat="Parentheses" BulletFont="Arial" /> </Style> <Span Text="The cuticle is mainly made up of mucins, which are high molecular weight glycoproteins, related to carbohydrates molecules.&#xA;"> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="0" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="None" ListTypeFormat="Parentheses" BulletFont="Arial" /> </Style> <Span Text="The main function of the cuticle is to prevent the egg from losing a lot of water as it is in contact with the environment and to foster gaseous exchange, and it is also regarded as a layer that reduces the number of bacteria that penetrate the egg.&#xA;"> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="0" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="None" ListTypeFormat="Parentheses" BulletFont="Arial" /> </Style> <Span Text="&#xA;"> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="0" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="None" ListTypeFormat="Parentheses" BulletFont="Arial" /> </Style> <Span Text="---EGGSHELL----&#xA;"> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="0" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="None" ListTypeFormat="Parentheses" BulletFont="Arial" /> </Style> <Span Text="The eggshell is formed in the chicken’s uterus. It’s thickness is not uniform: it is thicker in the poles and thinner on the egg equator.&#xA;"> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="0" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="None" ListTypeFormat="Parentheses" BulletFont="Arial" /> </Style> <Span Text="It is made up of calcium salts (96% calcite and 4% organic matter formed by more flexible glycoprotein fibers which connect the shell with the shell membranes).&#xA;"> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="0" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="None" ListTypeFormat="Parentheses" BulletFont="Arial" /> </Style> <Span Text="Apart from protecting the egg, if the egg has been fertilized, the eggshell will be the source of calcium in the embryonic development during the incubation and the chick’s vitality will depend on the eggshell strength. &#xA;"> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="0" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="None" ListTypeFormat="Parentheses" BulletFont="Arial" /> </Style> <Span Text="The following layers may be identified in the eggshell:&#xA;"> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="14" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="Bullet" ListTypeFormat="Plain" BulletChar="·" BulletFont="Symbol" /> </Style> <Span Text="The vertical crystal layer, which is 200 microns thick and has verticals crystals in contact with the cuticle. It has both an inorganic part of calcium carbonate and an organic part called eggshell matrix.&#xA;"> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="14" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="Bullet" ListTypeFormat="Plain" BulletChar="·" BulletFont="Symbol" /> </Style> <Span Text="The mammillary layer, which is 100 microns thick and shows accumulations of organic matter (called knobs or mammillae), into which the outer eggshell membrane is embedded; and&#xA;"> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="14" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="Bullet" ListTypeFormat="Plain" BulletChar="·" BulletFont="Symbol" /> </Style> <Span Text="From 7000 to 17000 pores: little cone-shaped pores with a diameter of between 9 to 35 microns, which are found between the vertical crystal layer and the mammillae and which enable the gaseous exchange between the inner part of the egg and the environment (including embryo breathing). Apart from making gaseous exchange possible, the eggshell porosity may also cause the egg to lose liquid and become contaminated.&#xA;"> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="14" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="Bullet" ListTypeFormat="Plain" BulletChar="·" BulletFont="Symbol" /> </Style> <Span Text="&#xA;"> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="0" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="None" ListTypeFormat="Parentheses" BulletFont="Arial" /> </Style> <Span Text="INNER AND OUTER EGGSHELL MEMBRANES&#xA;"> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="0" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="None" ListTypeFormat="Parentheses" BulletFont="Arial" /> </Style> <Span Text="Inner and outer eggshell membranes are made up of fiber proteins and polysaccharides that represent between 0.7 and 0.8% of the total weight, respectively.&#xA;"> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="0" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="None" ListTypeFormat="Parentheses" BulletFont="Arial" /> </Style> <Span Text="The outer shell membrane is attached to the eggshell organic matter through fiber connections and the inner eggshell membrane covers the albumen. &#xA;"> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="0" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="None" ListTypeFormat="Parentheses" BulletFont="Arial" /> </Style> <Span Text="Eggshell membranes provide a base for the eggshell, help protect the egg by preventing microorganisms from penetrating it and prevent the egg liquid substances from evaporating quickly.&#xA;"> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="0" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="None" ListTypeFormat="Parentheses" BulletFont="Arial" /> </Style> <Span Text="In one of the poles of the egg there is an air cell between the two membranes. This originates during the first hour after the egg is expelled through the cloaca, when the egg cools due to the contact with environment temperature, therefore its content contracts and negative pressure lets air inside the egg.&#xA;"> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="0" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <BaseSpanStyle FontFamily="Open Sans" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> <ListStyle ListType="None" ListTypeFormat="Parentheses" BulletFont="Arial" /> </Style> <Span Text=""> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> </Content> </Document> <Document xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns:xsd="http://www.w3.org/2001/XMLSchema"> <Content> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="0" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="None" ListTypeFormat="Parentheses" BulletFont="Arial" /> </Style> <Span Text="The albumen (also known as egg white) is a substance that is segregated in the chicken magnum and represents 58% of the total weight of the egg. &#xA;"> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="0" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="None" ListTypeFormat="Parentheses" BulletFont="Arial" /> </Style> <Span Text="It contains around 87% of water, 11% of proteins (which means that it is rich in proteins) and also hydrosoluble vitamins. &#xA;"> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="0" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="None" ListTypeFormat="Parentheses" BulletFont="Arial" /> </Style> <Span Text="The albumen is made up of four layers: &#xA;"> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="14" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="Bullet" ListTypeFormat="Plain" BulletChar="·" BulletFont="Symbol" /> </Style> <Span Text="The outer thin layer (which makes up 23% of the albumen); &#xA;"> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="14" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="Bullet" ListTypeFormat="Plain" BulletChar="·" BulletFont="Symbol" /> </Style> <Span Text="The middle thick layer (which makes up 57% of the albumen); &#xA;"> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="14" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="Bullet" ListTypeFormat="Plain" BulletChar="·" BulletFont="Symbol" /> </Style> <Span Text="The inner thin layer (which makes up 17.3% of the albumen); &#xA;"> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="14" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="Bullet" ListTypeFormat="Plain" BulletChar="·" BulletFont="Symbol" /> </Style> <Span Text="And the chalaziferous layer (which makes up 2.7% of the albumen but is the densest). 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(}{\pntxta )}}{\*\pnseclvl6\pnlcltr\pnstart1\pnindent720\pnhang {\pntxtb (}{\pntxta )}} {\*\pnseclvl7\pnlcrm\pnstart1\pnindent720\pnhang {\pntxtb (}{\pntxta )}}{\*\pnseclvl8\pnlcltr\pnstart1\pnindent720\pnhang {\pntxtb (}{\pntxta )}}{\*\pnseclvl9\pnlcrm\pnstart1\pnindent720\pnhang {\pntxtb (}{\pntxta )}}\pard\plain \ltrpar \ql \li0\ri0\widctlpar\wrapdefault\faauto\rin0\lin0\itap0\pararsid12524183 \rtlch\fcs1 \af0\afs22\alang1025 \ltrch\fcs0 \fs22\lang3082\langfe1033\loch\af37\hich\af37\dbch\af37\cgrid\langnp3082\langfenp1033 {\rtlch\fcs1 \af0\afs21 \ltrch\fcs0 \f42\fs21\cf1\lang1033\langfe1033\langnp1033\insrsid12524183\charrsid8023124 \hich\af42\dbch\af37\loch\f42 The egg yolk, which represents 31% of the total w}{\rtlch\fcs1 \af0\afs21 \ltrch\fcs0 \f42\fs21\cf1\lang1033\langfe1033\langnp1033\insrsid12524183 \hich\af42\dbch\af37\loch\f42 eight of the egg, is the }{\rtlch\fcs1 \af0\afs21 \ltrch\fcs0 \f42\fs21\cf1\lang1033\langfe1033\langnp1033\insrsid12524183\charrsid8023124 \hich\af42\dbch\af37\loch\f42 chicken germ cell: it is an oocyte.}{\rtlch\fcs1 \af42\afs21 \ltrch\fcs0 \f42\fs21\cf1\lang1033\langfe1033\langnp1033\insrsid12524183\charrsid8023124 \par \par }{\rtlch\fcs1 \af0\afs21 \ltrch\fcs0 \f42\fs21\cf1\lang1033\langfe1033\langnp1033\insrsid12524183\charrsid8023124 \hich\af42\dbch\af37\loch\f42 It is enclosed by the vitelline membrane, which keeps its round shape, and is attached to the chalazae. Inside the egg, the germinal disc (which\hich\af42\dbch\af37\loch\f42 is found on the surface due to the egg rotary movements throughout the oviduct) can be observed, and this is where a fertilized egg embryo development begins. The rest of the yolk is a huge mass of material that feeds the germinal disc and forms plasma c \hich\af42\dbch\af37\loch\f42 o\hich\af42\dbch\af37\loch\f42 ncentric layers known as vitellus, which alternated clear and dark layers. Finally, in the center, there is a nucleus with a 6-millimeter diameter, known as latebra.}{\rtlch\fcs1 \af42\afs21 \ltrch\fcs0 \f42\fs21\cf1\lang1033\langfe1033\langnp1033\insrsid12524183\charrsid8023124 \par }{\rtlch\fcs1 \af0\afs21 \ltrch\fcs0 \f42\fs21\cf1\lang1033\langfe1033\langnp1033\insrsid12524183\charrsid8023124 \hich\af42\dbch\af37\loch\f42 What are the yolk components and what contributes to its color? Find the answers here...}{\rtlch\fcs1 \af42\afs21 \ltrch\fcs0 \f42\fs21\cf1\lang1033\langfe1033\langnp1033\insrsid12524183\charrsid8023124 \par \par }{\rtlch\fcs1 \af0\afs21 \ltrch\fcs0 \f42\fs21\cf1\lang1033\langfe1033\langnp1033\insrsid12524183\charrsid8023124 \hich\af42\dbch\af37\loch\f42 --- COMPOSITION ---}{\rtlch\fcs1 \af42\afs21 \ltrch\fcs0 \f42\fs21\cf1\lang1033\langfe1033\langnp1033\insrsid12524183\charrsid8023124 \par }{\rtlch\fcs1 \af0\afs21 \ltrch\fcs0 \f42\fs21\cf1\lang1033\langfe1033\langnp1033\insrsid12524183\charrsid8023124 \hich\af42\dbch\af37\loch\f42 The yolk contains between 50 a}{\rtlch\fcs1 \af0\afs21 \ltrch\fcs0 \f42\fs21\cf1\lang1033\langfe1033\langnp1033\insrsid12524183 \hich\af42\dbch\af37\loch\f42 n}{\rtlch\fcs1 \af0\afs21 \ltrch\fcs0 \f42\fs21\cf1\lang1033\langfe1033\langnp1033\insrsid12524183\charrsid8023124 \hich\af42\dbch\af37\loch\f42 d 52% dry matter, including 17% protein, 32% fat, 1% glucids and around 1.1% ash (mainly calcium, phosphorous, potassium, iron and other }{\rtlch\fcs1 \af0\afs21 \ltrch\fcs0 \f42\fs21\cf1\lang1033\langfe1033\langnp1033\insrsid12524183 \hich\af42\dbch\af37\loch\f42 microminerals). In addition, it}{\rtlch\fcs1 \af0\afs21 \ltrch\fcs0 \f42\fs21\cf1\lang1033\langfe1033\langnp1033\insrsid12524183\charrsid8023124 \hich\af42\dbch\af37\loch\f42 is rich in fat-soluble vitamins: vit \hich\af42\dbch\af37\loch\f42 amin A, D, E, K and B-vitamins, including B 12, but it does not contain vitamin C. }{\rtlch\fcs1 \af42\afs21 \ltrch\fcs0 \f42\fs21\cf1\lang1033\langfe1033\langnp1033\insrsid12524183\charrsid8023124 \par \par }{\rtlch\fcs1 \af0\afs21 \ltrch\fcs0 \f42\fs21\cf1\lang1033\langfe1033\langnp1033\insrsid12524183\charrsid8023124 \hich\af42\dbch\af37\loch\f42 --- COLOR ---}{\rtlch\fcs1 \af42\afs21 \ltrch\fcs0 \f42\fs21\cf1\lang1033\langfe1033\langnp1033\insrsid12524183\charrsid8023124 \par }{\rtlch\fcs1 \af0\afs21 \ltrch\fcs0 \f42\fs21\cf1\lang1033\langfe1033\langnp1033\insrsid12524183\charrsid8023124 \hich\af42\dbch\af37\loch\f42 Lipochromes, which are pigments found in fat, are responsible for the yolk color.}{\rtlch\fcs1 \af42\afs21 \ltrch\fcs0 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000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000ffffffffffffffffffffffff000000000000000000000000000000000000000000000000 0000000000000000000000000000000000000000000000000105000000000000}} <Document xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns:xsd="http://www.w3.org/2001/XMLSchema"> <Content> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="0" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="None" ListTypeFormat="Parentheses" BulletFont="Arial" /> </Style> <Span Text="In fact, egg structure depends on different factors, mainly genetics, feeding, environment and bird age."> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> </Content> </Document> <Document xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns:xsd="http://www.w3.org/2001/XMLSchema"> <Content> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="0" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="None" ListTypeFormat="Parentheses" BulletFont="Arial" /> </Style> <Span Text="Furthermore, as time goes by, the egg structure and, therefore, its quality, change.&#xA;"> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="0" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="None" ListTypeFormat="Parentheses" BulletFont="Arial" /> </Style> <Span Text="How does it change?"> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> </Content> </Document> <Document xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns:xsd="http://www.w3.org/2001/XMLSchema"> <Content> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="0" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="None" ListTypeFormat="Parentheses" BulletFont="Arial" /> </Style> <Span Text="In both the albumen and the yolk there is dissolved carbonic acid, and, as time goes by, it turns into carbon dioxide and is released as gas through the eggshell pores. This causes the pH to rise and the chalazae and the rest of the albumen to become less consistent. &#xA;"> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="0" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="None" ListTypeFormat="Parentheses" BulletFont="Arial" /> </Style> <Span Text="As chalazae become less consistent, the yolk starts moving from the center of the egg as it is not properly anchored.&#xA;"> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="0" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="None" ListTypeFormat="Parentheses" BulletFont="Arial" /> </Style> <Span Text="As the albumen losses consistency, repulsion between proteins increases, they are less effective in dispersing light and thus cause the albumen to be more transparent. In addition, part of the albumen water goes to the yolk, thus causing the yolk to swell and grow, which causes vitelline membrane to be weaker, expand and get thinner. &#xA;"> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="0" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="None" ListTypeFormat="Parentheses" BulletFont="Arial" /> </Style> <Span Text="Now, is this change in albumen pH and transparency a valid method to determine egg quality and freshness? Let’s find out...&#xA;"> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="0" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="None" ListTypeFormat="Parentheses" BulletFont="Arial" /> </Style> <Span Text="----&#xA;"> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="0" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="None" ListTypeFormat="Parentheses" BulletFont="Arial" /> </Style> <Span Text="pH measurement and albumen transparency observation are not useful methods since they are not directly related to egg quality. Therefore, considering that as time goes by eggs lose weight and height, an objective method that relates the thick albumen height and the weight of the egg is applied, and, as a result, a Haugh unit is obtained."> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> </Content> </Document> <Document xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns:xsd="http://www.w3.org/2001/XMLSchema"> <Content> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="0" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="None" ListTypeFormat="Parentheses" BulletFont="Arial" /> </Style> <Span Text="Before ending our journey, let’s review what we’ve learned."> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> </Content> </Document> <Document xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns:xsd="http://www.w3.org/2001/XMLSchema"> <Content> <Block> <Style FlowDirection="LeftToRight" LeadingMargin="0" TrailingMargin="0" FirstLineMargin="0" Justification="Left" CustomTabStops="" LineSpacingRule="Single" LineSpacing="20" SpacingBefore="0" SpacingAfter="0"> <ListStyle ListType="None" ListTypeFormat="Parentheses" BulletFont="Arial" /> </Style> <Span Text="Congratulations! We have finally reached the end of our journey inside an egg to learn about its structure."> <Style FontFamily="Titillium Web" FontSize="10.5" FontIsBold="False" FontIsItalic="False" FontIsUnderline="False" FontIsStrikeout="False" /> </Span> </Block> </Content> </Document>