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The function of the inner albumen, also known as the egg white, is to provide a cushion and protective barrier for the developing embryo in the egg. It also contains protein that serves as a source of nutrition for the growing embryo.
The embryo inside the egg gets its food from the yolk and albumen (egg white) present in the egg. These nutrients provide the embryo with the necessary energy and building blocks for growth and development until it is ready to hatch.
The proper scientific name for egg white is albumen. It is the clear liquid found inside the egg shell and serves to protect the yolk and provide nutrients for the developing embryo.
Albumen is the egg white
There is albumen, where the embryo gets protein and the yolk, where the embryo gets fat.
The egg white is called the albumen.
The albumen, or egg white, provides structure and protection for the yolk, as well as a source of water and protein for the developing embryo. The yolk, which contains nutrients such as fats, proteins, and vitamins, serves as food for the developing embryo.
The albumen (egg white) consists of about 10% protein dissolved in water. The albumens primary purpose is to protect the egg yolk and provide additional nutrition for the growth of the embryo, as it is rich in proteins, though it contains almost no fat. It also helps lubricate the growing embryo to allow for movement within the shell just prior to hatch.
When you crack open an egg you will see the yellow part called the yolk. The yolk is surrounded by the clear white substance called albumen. As the embryo develops within the shell, it is protected by the albumen.
The egg white is called the albumen.
The fluid inside an egg is primarily composed of egg white, also known as albumen, and egg yolk. The albumen surrounds the yolk and provides protection and nutrients to the developing embryo. Together, they form the contents of the egg, which is encased in the shell.
Albumen is egg white - it is colorless.