The chalazae at the top and bottom of the egg
A) anchor the yolk and secure it to its vitelline membrane so that the yolk stays centered in the middle of the egg.
B) account for almost three-fifths (58 percent) of an egg's weight.
C) are made up largely of water and carbohydrate.
D) appear darker if the egg has been fertilized.
Correct Answer:
Verified
Q2: The basis for the size of an
Q3: USDA Grade B eggs
A) are the lowest
Q5: Which of the following is an egg
Q7: Liquid egg substitutes are made by which
Q8: Liquid egg substitutes
A) are lower in sodium
Q9: Factors that yield the best possible egg-white
Q9: Eggs are required to be inspected and
Q10: Which of the following statements about the
Q11: Value-added eggs have special attributes due to
Q14: Which of the following is an example
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