What is an eggshell and what are the ingredients of an eggshell

The eggshell is a shell that protects the egg, and the most important thing is calcium carbonate, because it has a certain hardness, it is the shell of an egg, which is very important, if the hardness of the eggshell is problematic, the egg will not hatch.

Eggshell is a chemical that contains calcium carbonate, which is used to protect eggs, and of course it is also very nutritious and can be served in vegetable fields.

The main component of the eggshell is calcium carbonate, and the key to its formation is the deposition of calcium, and the basal layer of the eggshell can only be formed after relying on the organic scaffold composed of proteins and mucopolysaccharides, and only the crystals of calcium carbonate can form the eggshell after condensation and growth between the scaffolds.

The eggshell is the shell of the egg, or various birds, or various eggs, which is mainly composed of calcium.

The eggshell is the appearance of the egg! The house where the chicks lived before they were born. Protect what's liquid inside.

If the landlord asks about ordinary eggshells, then: the egg shell of the oviparous animal, which plays a role in protecting the eggs of the oviparous animal. There are two main parts to make up the eggshell: one is a matrix composed of protein fibers, and the other is a calcium crystalline accumulated on the protein matrix.

The eggshell is the material on the outside of the eggs laid by many birds or oviparous animals.

The hard shell of an egg, especially a bird or poultry egg.

The basic component of eggshell is calcium carbonate (CaCO3), which contains about 83 85%, protein 15 17%, and contains trace elements such as: zinc, copper, manganese, iron, selenium, etc.

The public relations department of Eggshell Apartment responded to the "bankruptcy" on November 16: it is a rumor, and the company is indeed experiencing financial difficulties, but it is actively dealing with it.

What is an eggshell? The eggshell is the shell of the eggs of those chickens and ducks.

The shell of an egg. Eggshell Apartment is a high-end white-collar apartment brand under Ziwutong (Beijing) Asset Management, the company was established in Beijing in January 2015, officially entered the O2O rental market, and currently opened branches in Beijing and Shenzhen.

1. Eggshell (eggshell) The complete eggshell is oval in shape, and the main component is calcium carbonate.

2. Eggshell membrane (eggshell membrane) is a fibrous membrane wrapped around the protein, which is an organic fiber network composed of tough keratin. The shell membrane is divided into two layers, the shell membrane is thicker, and one layer is opaque and unstructured membrane, which is used to avoid the evaporation of egg water; The inner shell membrane is about 1 3 of the thickness of the former, and the effect is that air can pass through this membrane freely. The inner shell membrane is mostly tightly bound to the shell membrane, and only the blunt end of the egg separates the two to form an air cell.

3. The air chamber only appears after the egg is produced, which is caused by the contraction caused by the temperature difference between the inside and outside of the body and the formation of a gap between the shell membrane; If the water in the egg is lost, the air chamber will continue to increase; When the zygote hatches, it grows in size as the embryo develops.

4. Egg white (egg white) is divided into concentrated protein and dilute protein. Dilute protein: The part of the protein close to the eggshell, the concentration is dilute.

Concentrated egg white: the part of the egg white that is close to the yolk and has a higher concentration. Protein is a semi-flowing gelatinous substance in the subshell skin, containing about 12% protein, mainly ovalbumin and a certain amount of riboflavin, niacin, biotin and calcium, phosphorus, iron and other substances.

5. The yolk membrane is located between the egg yolk and the egg white, and mainly plays a protective role.

6. Egg yolk (egg yolk) The egg yolk is mostly in the egg white, and is suspended at the poles by frenulum bands. The main components are vitelline phosphoprotein, and a small amount of fat, and the fat mostly belongs to lecithin in the phospholipid class. Egg yolks are rich in vitamin A and vitamin D, and high in minerals such as iron, phosphorus, sulfur and calcium.

7. The frenulum plays the role of fixing the yolk and absorbing the shock, which is conducive to hatching.

8. Placenta A white spot on the surface of the egg yolk, the ovule diameter of the fertilized egg is about 3 mm, and the ovule of the unfertilized egg is smaller.

Eggshell. The intact eggshell is oval in shape and is mainly composed of calcium carbonate, which accounts for about the volume of the whole egg. The eggshell is the structure of the egg.

It can be divided into upper shell membrane, shell skin and air cell. When the eggshell is soaked in vinegar or some acidic solution for a period of time, the eggshell will disappear and it will become a shellless egg, leaving only a thin film The shell membrane is a fibrous membrane wrapped around the egg white, which is an organic fiber network composed of tough keratin. The shell membrane is divided into two layers:

The outer shell membrane is thicker, that is, on the outside of the eggshell, an opaque, unstructured membrane; The function is to avoid the evaporation of egg moisture; The inner shell membrane is about 1 3 of the thickness of the former, and it is a film inside the eggshell, through which air can pass freely. The inner shell membrane and the outer shell membrane are mostly tightly bonded, and only the blunt end of the egg separates them to form an air sac. The air chamber appears only after the egg is laid, and the contraction caused by the temperature difference between the inside and outside of the body forms a gap between the shell membrane. If the water in the egg is lost, the air chamber will continue to increase; When the zygote hatches, it grows in size as the embryo develops.

Protein. Egg whites are semi-flowing gelatinous substances in the subshell and make up about 57% of the volume of whole eggs. The protein contains about 12% protein, mainly ovalbumin.

Protein also contains a certain amount of riboflavin, niacin, biotin, calcium, phosphorus, iron and other substances. Egg whites are divided into concentrated proteins and dilute proteins. Concentrated egg white:

The part of the egg white that is close to the yolk has a higher concentration. Dilute protein: The part of the protein close to the eggshell, the concentration is dilute.

Yolk. The egg yolk is mostly located in the egg white**, and is suspended by frenulum at the poles. The volume of egg yolk is about 30% 32% of the whole egg, the main component is yolk phosphoprotein, and the fat content is, and the fat mostly belongs to lecithin, which is one of the phospholipid classes.

In terms of human nutrition, egg yolk is rich in vitamin A and vitamin D, and contains high minerals such as iron, phosphorus, sulfur and calcium. The yolk has a placenta inside it.

Blastoderm. A white dot on the surface of the yolk, the ovules of the fertilized egg are about 3 mm in diameter, and the ovules of the unfertilized egg are smaller.