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Description
Eggs, also known as egg, birds, reptiles andamphibians born with a hard shell of the egg after fertilizationcan hatch a small animal for human consumption for thousands ofyears of history. Protected by the egg shell, and among the whiteand yolk are wrapped in various films.
Egg yolks and whole eggs store large amounts of protein, cholineand other nutrients. Therefore, the USDA egg is defined as meat inthe diet pyramid.
The most common of human consumption of eggs is eggs (aka chicken),other more often for food have duck eggs, quail eggs, goose and soon.
*eggshell
Complete eggshell eggs round one big, one small, accounting forabout 11% to 11.5% of the total volume of the egg. Eggshellmembrane can be divided into upper case, lower case leather, gaschamber. The main component of egg shell calcium carbonate, about91% to 95% by weight of the entire shell. Its calcium compositionand pearl oyster, bone, dried fish the same, is a good source ofcalcium. In addition, the shell still contain approximately 5% ofmagnesium carbonate, and calcium phosphate and 2% gum.
The shell membrane: the egg shell on the outside, a layer ofopaque, unstructured film; role is to prevent water evaporationeggs.
Shell under the skin: the shell inside the film, co-Layer; airfreely through the membrane.
Chamber: lower floor housing gap between the skin; if the egg islost gas, the gas chamber will continue to increase.
*protein
Protein is a gelatinous substance under the skin in the case ofsemi-fluid volume about 57% -58.5% of whole egg. Protein containsabout 12 percent protein, mainly proteins. Protein also contains acertain amount of riboflavin, niacin, biotin and calcium,phosphorus, iron and other substances. Protein coagulationtemperature was about 80 ℃. Protein concentration was divided intoprotein, lean protein.
Concentrated proteins: close to the part of the yolk protein, ahigher concentration.
Lean protein: protein near the shell portion, more diluteconcentrations.
*yolk
Living yolk more central protein by lacing suspended poles. Yolk byvolume about 30% to 32% whole egg, the main components of thematerial vitellin, additional fat content of 28.2%, fat mostly of alecithin phospholipids. Respect for human nutrition, egg yolk arerich in vitamin A and vitamin D, and contains high iron,phosphorus, sulfur and calcium and minerals. Yolk of embryos withinthe disc. If the fertilized egg has about 21 days after the chickswill hatch. Coagulated egg yolk at a temperature of about 70℃.
Blastoderm as a white dot the surface of the egg yolk, eggfertilized embryos disc diameter of about 3 mm smaller unfertilizedegg blastoderm.
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This is a very educational game, one egg is a very healthy food,when you play this application time, but also can learn theimportant value of eggs, there is a growing need for us food weapart from eating, but also learn how to produce eggs, with thisgame and Education merger application, just that you need, quicklydownload and play, and after all, there is a special surprise foryou too! ! !
Play Introduction:
* Constantly click eggs
* Collect all the different pictures
* Get the best surprise
Egg yolks and whole eggs store large amounts of protein, cholineand other nutrients. Therefore, the USDA egg is defined as meat inthe diet pyramid.
The most common of human consumption of eggs is eggs (aka chicken),other more often for food have duck eggs, quail eggs, goose and soon.
*eggshell
Complete eggshell eggs round one big, one small, accounting forabout 11% to 11.5% of the total volume of the egg. Eggshellmembrane can be divided into upper case, lower case leather, gaschamber. The main component of egg shell calcium carbonate, about91% to 95% by weight of the entire shell. Its calcium compositionand pearl oyster, bone, dried fish the same, is a good source ofcalcium. In addition, the shell still contain approximately 5% ofmagnesium carbonate, and calcium phosphate and 2% gum.
The shell membrane: the egg shell on the outside, a layer ofopaque, unstructured film; role is to prevent water evaporationeggs.
Shell under the skin: the shell inside the film, co-Layer; airfreely through the membrane.
Chamber: lower floor housing gap between the skin; if the egg islost gas, the gas chamber will continue to increase.
*protein
Protein is a gelatinous substance under the skin in the case ofsemi-fluid volume about 57% -58.5% of whole egg. Protein containsabout 12 percent protein, mainly proteins. Protein also contains acertain amount of riboflavin, niacin, biotin and calcium,phosphorus, iron and other substances. Protein coagulationtemperature was about 80 ℃. Protein concentration was divided intoprotein, lean protein.
Concentrated proteins: close to the part of the yolk protein, ahigher concentration.
Lean protein: protein near the shell portion, more diluteconcentrations.
*yolk
Living yolk more central protein by lacing suspended poles. Yolk byvolume about 30% to 32% whole egg, the main components of thematerial vitellin, additional fat content of 28.2%, fat mostly of alecithin phospholipids. Respect for human nutrition, egg yolk arerich in vitamin A and vitamin D, and contains high iron,phosphorus, sulfur and calcium and minerals. Yolk of embryos withinthe disc. If the fertilized egg has about 21 days after the chickswill hatch. Coagulated egg yolk at a temperature of about 70℃.
Blastoderm as a white dot the surface of the egg yolk, eggfertilized embryos disc diameter of about 3 mm smaller unfertilizedegg blastoderm.
-------------------------
This is a very educational game, one egg is a very healthy food,when you play this application time, but also can learn theimportant value of eggs, there is a growing need for us food weapart from eating, but also learn how to produce eggs, with thisgame and Education merger application, just that you need, quicklydownload and play, and after all, there is a special surprise foryou too! ! !
Play Introduction:
* Constantly click eggs
* Collect all the different pictures
* Get the best surprise
