Product Details
| Packaging Type | 150g |
| Brand | Nice |
| Packaging Size | 150g |
| Country of Origin | Made in India |
| Model No | E30109 |
| Usage For | Laboratory |
The transparent liquid that makes up an eggs white is also known as albumen or glair/glaire. It is created in chickens during the eggs transit from the layers of secretions produced in the hens anterior oviduct. It develops around egg yolks, whether they are fertilised or not. Egg whites major natural function is to safeguard the yolk and offer extra nourishment for the development of the embryo (when fertilised). About 90% of an egg whites composition is water, with the remaining 10% made up of dissolved proteins like albumins, mucoproteins, and globulins. Unlike the yolk, which has a lot of lipids (fats), egg whites have very little fat and very little carbohydrate. 56% of the protein in an egg comes from the white.
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