[Virtual Presenter] Good afternoon esteemed faculty members. I am here today to discuss the composition of an egg shell its two membranes and the effects of temperature on the egg's quality. I will be talking about how these factors help to ensure the quality of the egg. I hope that this presentation will give us a deeper understanding of this intriguing topic.. 

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The Islamia University of Bahawalpur
Presented To:
DR. AMMAR KHAN

Presented By: ESHA KHIZAR R.n: F21BFOSC1N01093 SEMESTER; 6TH(C) SUBJECT: FST504

EGG STRUCTURE. [image] Thick albumen Eggshell Cuticula Air cell Germinal disc Thin albumen Yolk. 

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[image] Thick albumen
Eggshell
Cuticula
Air cell
Germinal disc
Thin albumen
Yolk

[Audio] Egg shell is composed mainly of calcium carbonate with small amounts of magnesium carbonate calcium phosphate and organic material. It has two membranes which work together and create a breathable structure with over 1000 air holes. The outer layer is covered by a cuticle to prevent micro-organisms or water from entering and preventing moisture evaporation. These characteristics make egg shell a natural barrier that helps protect the egg and embryo during its development.. 

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Protective Covering is composed of Calcium Carbonate (CACO3) 94% with small amount of magnesium carbonate, calcium phosphate and organic material. Two Membranes. Porous and contain 1000 Air Holes. Covered by cuticle to prevent the entry of Micro-organisms and excessive evaporation.

[Audio] The eggshell of the Islamia University of Bahawalpur consists of two membranes: an outer one measuring 48 micrometers and an inner one measuring 28 micrometers. The membranes are made of protein and polysaccharides and the outer layer is made up of six layers of fibers while the inner layer is made of three layers of fibers. At the broad end of the egg the two membranes are loosely connected. An air cell is created between the two membranes due to the shrinkage of the inner contents after the egg is laid which is a result of a temperature difference.. 

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Two Membranes-outer (48 Micro meter), Inner (28 Micro Meter). Madeup of protein and polysaccharides. Outer layer-6 Layers of Fibers, Inner layer-3 Layers of Fibers. Both are loosely attached at the broad end of egg. Air cells occurs due to the shrinkage of inner content after laying This is due to difference in temperature.

[image]. EGG WHITE. Contains water about 90%. Makeup 54% White Proteins (Ovalbumin). 12% antimicrobial properties. 11% Glycoprotein.. 

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Contains water about 90%. Makeup 54% White Proteins (Ovalbumin). 12% antimicrobial properties. 11% Glycoprotein.

[Audio] Egg yolk is a nutrient-rich food consisting of 48% water. It holds an abundance of vitamins including A D E and K as well as iron phosphorus fat and cholesterol. All these nutrients make egg yolk a healthy part of any diet.. 

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Water 48%. Rich in vitamins A,D,E,and,K. Minerals Iron, Phosphorus. Contains Fats and Cholesterol.

Chalaza. Yolk Stabilization. Protection. Structure: white, Stringy, and spiral shaped. Safe to eat.. 

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Yolk Stabilization. Protection. Structure: white, Stringy, and spiral shaped. Safe to eat.

EGG QUALITY. Candling ECoating in water -Qoor quality floats. 

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Candling
ECoating in water -Qoor quality floats

THANKYOU. [image] The picture ant dißay«i.. 

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Egg shell is composed mainly of calcium carbonate
 with small amounts of magnesium carbonate
 calcium phosphate and organic material. It has two membranes which work together and create a breathable structure with over 1000 air holes. The outer layer is covered by a cuticle to prevent micro-organisms or water from entering and preventing moisture evaporation. These characteristics make egg shell a natural barrier that helps protect the egg and embryo during its development.

avatar

The eggshell of the Islamia University of Bahawalpur consists of two membranes: an outer one measuring 48 micrometers and an inner one measuring 28 micrometers. The membranes are made of protein and polysaccharides
 and the outer layer is made up of six layers of fibers
 while the inner layer is made of three layers of fibers. At the broad end of the egg
 the two membranes are loosely connected. An air cell is created between the two membranes due to the shrinkage of the inner contents after the egg is laid
 which is a result of a temperature difference.

Egg yolk is a nutrient-rich food
 consisting of 48% water. It holds an abundance of vitamins
 including A
 D
 E
 and K
 as well as iron
 phosphorus
 fat
 and cholesterol. All these nutrients make egg yolk a healthy part of any diet.

The Islamia University of Bahawalpur Presented To: DR. AMMAR KHAN