STRUCTURE OF EGGS 453 
Fic. 75.—Structure of an Egg. (After Benjamin, 1914.) 
_A, outer shell; B, outer shell membrane; C, inner shell membrane; D, air cell; #, outer 
thin portion of albumen; F,G, inner dense portion of albumen; H, vitelline membrane; J, chalaza; 
J, thin film of white yolk inside of vitelline membrane; K, layers of yellow yolk separated by thin 
layers of white yolk; 2, germinal disk; M, central part of yolk filled with white yolk;. N, slender 
tube connecting center of yolk with region of germinal disk. 
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Fic. 76.—Shell Membranes of an Egg Highly Magnified. (After Benjamin, 1914.) 
A, inner shell membrane. Note the fine cellular structure. The cells are bound together by 
many intertwining fibers. B, outer shell membrane. This is much coarser in structure than the 
inner membrane. ‘The fibers are very transparent. 
Taste XLVIII 
COMPOSITION OF HENS’ EGGS 
LS EEE 
Yolk, White of Egg, Whole Egg, 
Percentage. Percentage. Percentage. 
Water... 6S cen 3 ee eee 64 46-52 80-88 70-76 
Pita cd oe cae ss Seas Aes Bo 30-35 Traces 9-14 
Proteins. .<4iisia5 4s souaywemeee ery 14-16 10-13 10-15 
Shell and shell membranes.......-6+| sescccscccclesceesesccces 9-12 
rr ce en 
