This document describes the different parts of an egg, including the shell, inner and outer membranes, air cell, albumen, chalazae, vitelline membrane, and egg yolk. The egg shell is made of calcium carbonate crystals and has a porous outer coating. The inner and outer membranes surround the albumen. The air cell normally forms in the large end of the egg. The albumen is the clear liquid formed from hen oviduct secretions that surrounds the yolk. The chalazae are spiral bands that suspend the yolk in the albumen. The vitelline membrane surrounds the yolk plasma membrane. The yolk contains all of the egg's fat and nearly half

2. PRESENTED BY:
QURBAN
HUSAIN
Presented To:
Dr. Shahid Mehmood

3. EGG STRUCTURE

4. DIFFERENT PARTS OF EGG
 The Shell.
 Inner and Outer Membranes.
 The Air Cell.
 Albumen.
 Chalazae.
 Vitelline Membrane.
 Egg Yolk

6. EGG SHELL
Eggshell is made almost entirely of calcium carbonate (CaCO3)
crystals.
It is a semipermeable membrane, which means that air and
moisture can pass through its pores.
The shell also has a thin outermost coating called the bloom or
cuticle that helps keep out bacteria and dust.

7. INNER AND OUTER MEMBRANES
 The two membranes -- outer and inner -- are just inside the
shell surrounding the albumen (white).
 The outer membrane sticks to the eggshell
 The inner membrane sticks to the albumen.

8. AIR CELL
A normal air cell will develop in the large end of the egg when
the egg is on its side, although some blighted eggs will have
the air cell develop elsewhere.
This is usually bad, although you might get lucky and have a
chick hatch from a malformed egg.

9. ALBUMEN
Egg white is the clear liquid (also called the albumen or
the glair) contained within an egg.
 In chickens it is formed from the layers of secretions of
the anterior section of the hen's oviduct during the
passage of the egg.
It forms around fertilized or unfertilized egg yolks.

10. CHALAZAE
In the eggs of most birds (not of the reptiles), the chalazae are
two spiral bands of tissue that suspend the yolk in the center of
the white (the albumen).
In baking, the chalazae are sometimes removed in order to
ensure a uniform texture.

11. VITELLINE MEMBRANE
The vitelline membrane or vitelline envelope is a structure
surrounding the outer surface of the plasma membrane
of an ovum (the oolemma) or, in some animals (e.g.,
birds), the extracellular yolk and the oolemma.

12. EGG YOLK
The yolk, or yellow portion, of an egg makes up about
34% of the liquid weight of the egg.
It contains all of the fat in the egg and a little less than
half of the protein.
The yolk of a large egg contains about 55 calories All of
the egg's vitamins A, D, E and K are in the yolk.