102 HATCHING AND REARING 



10. What is the albumen? 



11. Where does it lie in the egg? 



12. What is the function of the albumen? 



13. Where are the chalazse located and what is their function? 



14. What is the appearance of the yolk? 



15. Of what is the yolk composed? 



16. What is the function of the yolk? 



17. Of what do the reproductive organs of the female consist? 



18. Describe the appearance of the ovary. 



19. Describe briefly the structure of the oviduct. 



20. Describe the passage of a yoUs down from the oviduct, stating when 



and where the different parts are made. 



21. What is a common cause for misshapen eggs? 



22. What two food materials are present in the egg which make it 



especially valuable for human food? 



23. Enumerate the different ways of cooking eggs for eating. 



24. Which way do you prefer eggs cooked for yourself? 



Reference. — United States Farmers' Bulletin 128, Eggs and Their 

 Uses as Food. 



