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2. “FOUR PICS, ONE WORD”

3. GEGL SLEHL
EGG SHELL

4. ELGG IEHWT
EGG WHITE

5. GEGL LYKO
EGG YOLK

6. Physical structure and
composition of eggs.
Prepared by: Enrico Rabonsa

7. LEARNING OUTCOMES
At the end of the lesson, the students should be
able to;
1. Identify the structure and components of
eggs; and
2. Give the nutritive value of eggs;

8. ACTIVITY

9. TASK:
I.Give the Function of eggs
II.Give the parts of eggs
III.Give the characteristics of eggs

10. We only distinguish 3 part of
egg: shell, egg white and egg
yolk but closer scrutiny reveals
a much more detailed
structures
of an egg

11. PHYSICAL
STRUCTURE OF
EGG

13. 1.) SHELL
the egg's covering, the shell,
accounts for about 9 to 12% of
its total weight depending on
egg size. the shell is the egg's
first line of defense against
bacterial contamination.

14. 2. Air cell This is
the empty space
between the white and
shell at the large end of
the egg which is barely
existent in newly laid
egg.

15. 3. Albumen/Egg
white. Albumen, also
called egg white, accounts
for most of an egg's liquid
weight, about 67%. This is
produced by the oviduct
and consists of four
alternating layers of thick
and thin consistencies.

16. 4. 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.

17. 5. Germinal Disc.
This is the entrance of the latebra, the
channel leading to the center of the
yolk.

18. 6. Membranes.
There are two kinds of
membranes, one just
under the shell and the
other covering the yolk.
These are the shell
membrane and the
vitelline membrane.

19. 7. Yolk. The yolk
or the yellow to
yellow- orange
portion makes up
about 33% of the
liquid weight of the
egg.

20. COMPOSITION OF
EGGS

21. % %
WATER
%
PROTINE
%
FAT
%
ASH
Whole
Egg
100 65.5 11.0 11.0 11.7
Albumen 67 88 11.0 0.2 0.8
Yolk 33 48 17.5 32.5 2.0
COMPOSITION OF EGG

22. NUTITIVE VALUE OF EGGS
Eggs are indeed one of natures
complete foods. It contains
quality protein with all essential
amino acids, all of the vitamins
except vit. C and any minerals

23. EGG QUALITY,
GRADING AND
SIZES

24. SHELL
QUALITY
-also known as
exterior quality
that has influence
to
microbiological
quality
INTERIOR
QUALITY
-has direct bearing
on the functional
properties of eggs
EGG QUALITY

25. Egg Grading
Grading is a form of quality control used to
classify eggs for exterior and interior quality. In
the Philippines, the grade designations are A, B,
C, and D.

27. EGG
CANDLING
to assess the fertility and
development of eggs, particularly
during the incubation period.

32. ACTIVITY
FACT
or
BLUFF

33. Egg refers to
poultry or fowl
product

35. Yolk is the egg’s oute
covering

37. Shell is the most of an
egg’s liquid weight,
about 67%

39. Air cell is the empty space
between the white and shell at
the large end of the egg.

41. A. identify the physical structure of egg
1.
2.
3.
4.
5.
6
7.

42. B. write the letter of the correct answer
1. A several factors influence the breed, age of hen, weight, feed and environmental
factors.
a. Egg grading
b. Egg shell
c. Egg size
d. Egg yolk
2. It has direct bearing on the functional properties of egg while shell has direct influence
on microbiological quality.
a. Egg grading
b. Egg quality
c. Egg white
d. Egg size
3. It is a form of quality control used to classify eggs for exterior and interior quality.
a. Egg grading
b. Egg size
c. Egg quality
d. Egg size