EGG PT 1

Question 1

what are the five main structural components of eggs

Answer 1

shell, yolk, shell membranes, air cell, albumen

Question 2

how much of the egg weight is the yolk

Answer 2

~30%

Question 3

why is the yolk nutrient dense

Answer 3

to nourish the chick; mainly lipids and protens

Question 4

what does the yolk have on the surface

Answer 4

pinhead germinal disk

Question 5

what does the color of the egg yolk opened on

Answer 5

hen’s diet

Question 6

what will be seen if the egg is fertilized

Answer 6

tiny clump

Question 7

whats the albumen and how much of the egg’s weight is it

Answer 7

egg white; 60% of egg’s weight

Question 8

what does the albumen consist of

Answer 8

gel-like liquid primarily of water and proteins

Question 9

is the albumen one mass

Answer 9

no, several layers of varying viscosity

Question 10

whats the chalazae

Answer 10

ropy, twisted strands of albumen that anchor yolk to the center

Question 11

whats vitelline

Answer 11

thin membrane of albumen that surrounds the yolk and branches into the challazae

Question 12

how many shell membranes are there

Answer 12

two, inner and outer; between egg white and shell

Question 13

whats the purpose of the shell membrane

Answer 13

protect from bacteria

Question 14

where does the air cell form

Answer 14

between the two shell membranes at the large end

Question 15

what does the air cell do in storage

Answer 15

increases in size

Question 16

what does the shell protect

Answer 16

delicate internal contents

Question 17

whats the shell made of

Answer 17

calcium carbonate

Question 18

why is the shell porous

Answer 18

to allow for gas exchange

Question 19

why should calcium carbonate be taken with meals

Answer 19

because it requires stomach acid to dissolve and absorb

Question 20

what is the 1970 egg products inspection act

Answer 20

mandates inspection of egg-processing plants and ensures defective eggs are not sold to consumers; look for cracks, fertilization, mold, blood, off-color

Question 21

who enforces the 1970 egg products inspection act

Answer 21

USDA poultry divison

Question 22

what are restricted eggs

Answer 22

eggs that fail inspection

Question 23

what are checks

Answer 23

broken shell but shell membrane intact so contents not leaking

Question 24

what are dirties

Answer 24

have dirt or stains covering more than 1/4 of shell surface

Question 25

what are incubator rejects

Answer 25

have been subject to incubation process for a period of time

Question 26

what are inedible

Answer 26

moldy musty sour rot, stuck yolks

Question 27

what are leakers

Answer 27

crack or break in shell and shell membrane so contents are leaking

Question 28

what are loss eggs

Answer 28

leakers, inedible, any eggs that have been cooked, frozen or contaminated

Question 29

what area egg grades

Answer 29

AA, A, B (B not sold to consumers)

Question 30

what are grade B eggs

Answer 30

thinner whiter and wider yolks; used for liquid frozen and dried egg products

Question 31

what are the three methods for grading

Answer 31

candling, measuring haugh units, evaluating appearance

Question 32

what was the original candling method

Answer 32

hold egg in light of candle to view contents

Question 33

how are eggs candled nnow

Answer 33

mechanically rotated over lights on rollers

Question 34

how have egg whites changed over time

Answer 34

have become thinner, lower viscosity and more transparent

Question 35

why do egg yolks lie closer to shell now

Answer 35

no longer suspended well by challazae