Egg

Eggs, also known as eggs, are birds, reptiles and amphibians born, with hard shell eggs, fertilized after hatching small animals for human consumption has been for thousands of years. Eggs are protected by eggshells, while proteins and egg yolks are wrapped in a variety of films.
Egg yolks and whole eggs store large amounts of protein, choline and other nutrients. Therefore, the US Department of Agriculture will be the egg in the diet pyramid defined as meat.

The most commonly used human eggs are eggs (aka chicken), the other more common for eating eggs are duck eggs, quail eggs, goose and so on.

*eggshell
The egg shell is round, a large, a small, about 11% of the total egg volume of 11.5%. Eggshell can be divided into shell membrane, shell skin, air chamber. Egg shell is the main component of calcium carbonate, accounting for about 91% of the total shell weight to 95%. Its calcium-containing ingredients and pearls, oysters, bovine bones, small dried fish is the same, is a good source of calcium. In addition, eggshells still contain about 5% of the magnesium carbonate, and 2% of the calcium phosphate and glial.

Shell on the membrane: that is outside the eggshell, a layer of opaque, no structure of the membrane; the role is to prevent the evaporation of eggs moisture.
Shell skin: the shell inside the film, a total of two; air can freely through the membrane.
Air chamber: the gap between the two shells; if the gas inside the egg is lost, the chamber will continue to increase.

*protein
Protein is a semi-mobile crust material in the crust, accounting for 57% -58.5% of the total egg volume. Protein contains about 12% protein, mainly protein. Protein also contains a certain amount of riboflavin, niacin, biotin and calcium, phosphorus, iron and other substances. The temperature at which the protein condenses is about 80 ° C. Protein and sub-concentrated protein, dilute protein.

Concentration: The protein near the egg yolk, the higher concentration.
Dilute protein: part of the protein near the shell, the concentration is more dilute.

*yolk
Egg yolk mostly in the center of the protein, by the lace hanging in the poles. Egg yolk volume of about 30% to 32% of the whole egg, the main component of the material for the egg yolk phosphoprotein, the other fat content of 28.2%, fat and more lecithin in a class of phospholipids. For human nutrition, egg yolk rich in vitamin A and vitamin D, and contains high iron, phosphorus, sulfur and calcium minerals. The egg yolk has a blastodisc. If the eggs are fertilized, about 21 days after the hatched chicks. The temperature of egg yolk condensation is about 70 ° C.

The blastodisc is a white spot on the surface of the egg yolk. The blastodisc of the fertilized egg is about 3 mm in diameter and the blastodisc of the unfertilized egg is smaller.

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This is a very educational game, the egg is one of the very healthy food, when you play this application, but also to understand the important value of eggs, as well as for us to grow the necessary food , We have to eat in addition to outside, but also to understand how the egg is generated, this game with education and the merger of the application, just what you need, please hurry to download and play, and all, there are special surprises prepared for you It! . .

Play Description:
* Keep clicking the eggs
* Collect all the different images
* Get the best surprises