The document describes the internal structures of an egg. It discusses the air cell, chalaza, germinal disc, membranes including the vitelline membrane and shell membranes, as well as the physical structures of the egg including the thick albumen, thin albumen, yolk, chalaza, air cell and shell. It provides details on the composition and purpose of each part of the egg.

5. T.L.E10-Q1W1Preparedby:Ma’amDina

7. Air cell
 the empty space between the
white and shell at the large
end of the egg which is
barely existent in newly laid
egg.
 When an egg is first laid, it is
warm. As it cools, the
contents contract and the

9. Chalaza
 This is the ropey strands of
egg white at both sides of the
egg, which anchor the yolk in
place in the center of the thick
white.
 The twist in the chalaza is
meant to keep the germinal
disc always on top whichever
way the egg may turn. The

11. Germinal Disc.
 On the surface of the yolk,
there is a small white spot
about 2 mm in diameter. This
is the germinal disc and it is
present even if the egg is
infertile.
 It is the channel leading to the
center of the yolk.
 The germinal disc is barely

12. Germinal Disc.
 In infertile eggs, the
germinal disc
contains the genetic
material from the hen
only
 but when fertilized, it

13. 2.
6.
3.
4.
5.
1.
7.
8.
10.
9.

14. 2. VITELLINE
MEMBRANE
6. BLOOM
3.GERMINAL DISC
4. SHELL
5. THIN ALBUMEN
1. THICK ALBUMEN
7. CHALAZA
8. YOLK
10.INNER SHELL
MEMBRANE
9. AIR CELL

15. Membranes
 The vitelline membrane
is the covering that
protects the yolk from
breaking.
 The vitelline membrane
is weakest at the
germinal disc and tends

16. Membranes
 There are two kinds of
membranes: shell
membrane and the vitelline
membrane.
 Inside the shell are two
shell membranes, inner and
outer.
 The outer membrane sticks

23. OUTER SHELL MEMBRANE
INNER SHELL MEMBRANE
THICK ALBUMEN
THIN ALBUMEN
VITELLINE MEMBRANE
1
2
4
5
3

24. CHALAZA
AIR CELL
SHELL
BLOOM/CUTICLE/CUT
ICULA
GERMINAL DISC
5
3
2
1
4

25. PHYSICAL STRUCTURES OF EGG
1
2
3
4
5
6
7
3
8
9
10

26. 1
9
7
4 5
8
3
6
Cuticle/Bloom
10
Inner shell
membrane
2

27. T.L.E10-Q1W1Preparedby:Ma’amDina
 The egg is indeed one of
nature’s complete foods.
 Eggs are a versatile food.
 Eggs are primarily composed
of fats, protein, water, and
minerals.

29. IDENTIFICATION
Directions. Identify the word/s referred to in the following. Choose your answer below.
______1. The yellow portion of the egg makes up about 33% of the
liquid weight of the egg.
______2. This is the entrance of the latebra, the channel leading to
the center of the yolk.
______3. This part is the space between the egg white and the shell.
______4. It accounts the 9 to 12 % of egg depending on its size.
______5. It accounts for 67% liquid weight of an egg.
yolk
Germinal Disc
Air cell
shell
Egg White