PDF-Yolk Bread

. 4th . Revisi. on. , 1. 2. . Nop. ember. 20. 10. Nugraha. E. . Suyatma. . and J. oko. . Hermanianto. Department of Food Science and Technology. Bogor Agricultural University. 1. EGG. An . egg. is a round or oval cell laid by the female of any number of different species, consisting of an ovum surrounded by layers of membranes and an outer casing, which acts to nourish and protect a developing embryo. broiler. . breeder. . nutrition. Astrid Koppenol. Introduction. Yolk. . provides. FA . to. embryo (80% . absorbed. ). Yolk. . lipids. :. n-3 PUFA. N-3 PUFA  . eicosanoids.  . immunity. BUT!. Fetal membrane. . Chorion. . Amnion. . Yolk sac. . Allantois. . Umbilical cord. Yolk sac. ：. it is a membranous sac . attached to the embryo, convey nourishment to the embryo (e.g. in birds), in humans. The hard shell is . porous. and lined with membranes.. A pocket of air, known as the . air cell. , lies between these membranes at the wide, round end.. As an egg ages, the air cell gets larger.. The Structure of Eggs. 4th . Revisi. on. , 1. 2. . Nop. ember. 20. 10. Nugraha. E. . Suyatma. . and J. oko. . Hermanianto. Department of Food Science and Technology. Bogor Agricultural University. 1. EGG. An . egg. is a round or oval cell laid by the female of any number of different species, consisting of an ovum surrounded by layers of membranes and an outer casing, which acts to nourish and protect a developing embryo. Definition of Extra Embryonic Membrane:. The blastoderm . . in birds , reptiles and mammals not only gives rise to embryo, but also to certain structures that lie outside the embryo. These extra embryonic structures are called Extra Embryonic Membrane.. Ruptured blood vessel, safe to eat. Grade AA . The insides of the egg cover a small area. The white is firm. There is a lot of thick white around the yolk and a small amount of thin white. The yolk is round and stands up tall. .  is made from flour that contains only the endosperm of the wheat grain (about 75% of the whole grain. ).. Wholemeal bread.  is made from the whole of the wheat grain with nothing taken away. . Wholewheat. and grainy in . texture. .. An . eggshell is covered with as many as . 17,000. tiny . pores. . . It . is a semi-permeable membrane, which means that . air. , . odors. , and . moisture. can . pass. Eggs. EGG. TRIVIA. A hen requires 24 to 26 hours to produce an egg. Thirty minutes later, she starts all over again. . Eggs age more in one day at room temperature than in one week in the refrigerator. . THE ONLY BREAD “I am the bread of life. Whoever comes to me will never be hungry again.” Jesus in John 6:35 The Christian Food Problem Jesus had serious food issues Peter Early Church 2 nd century Christians Formation . of . the Hen’s . Egg. By. Bnar. -F-. Sulaiman. Formation of the Hen’s Egg. . The . egg of the laying hen is the end product of a complicated series of processes. The first step is the ovulation of the yolk from the left ovary into the left oviduct. The right ovary and oviduct do not develop in the commercial laying hen. Behavioural Objectives. By the end of this PowerPoint, you (as a students), will be able to identify:. Features of eggs: freshness of eggs; use of date marks stamped on the egg; storage method of eggs;. By-. . Dr. SUSHMA KUMARI. ASST.PROF., DEPT. OF LPT,BVC.