Presentation is loading. Please wait.

Presentation is loading. Please wait.

Abbie Schaefer EDCI 270 ANATOMY OF AN EGG.  To advance to the next slide…  To go back to the last slide…  To go to the home page (Anatomy of an egg.

Published byAlbert Arnold Modified over 8 years ago

Similar presentations

Presentation on theme: "Abbie Schaefer EDCI 270 ANATOMY OF AN EGG.  To advance to the next slide…  To go back to the last slide…  To go to the home page (Anatomy of an egg."— Presentation transcript:

1 Abbie Schaefer EDCI 270 ANATOMY OF AN EGG

2  To advance to the next slide…  To go back to the last slide…  To go to the home page (Anatomy of an egg picture)… KEY

3 Teacher Student

4  Objectives:  Given this interactive presentation, students will be able to…  Identify all different parts of an egg  Recall where all the parts are located  Describe the characteristics of each part  At the end of the presentation, students will take a quiz and receive an 8/10 for a successful presentation. Students will also partake in a class discussion where they can share what they learned.  Learning Environment:  Classroom with laptops  Lab  *Each student needs their own computer  Target Audience:  9 th – 10 th graders  1 st level foods class  Pastry Arts class TEACHER INFORMATION

5 Click on a word to get started! Home page

6 SHELL  Bumpy and grainy in texture  Color depends on the breed of hen  Also known as the bloom or cuticle  Semipermeable membrane:  Air & moisture can pass through the egg shell  This allow for the egg to cook when making a hard boiled egg(s)

7 INNER & OUTER MEMBRANE  Found between the shell and albumen  Transparent  Contains a source of protein called keratin  This protein is often found in human hair  Both membranes are very strong  Serve as a defense against bacteria

8 AIR CELL  Determines the grade of the egg  The egg is held up to a light  The size is measured and given a grade  The smaller the air cell, the better  Forms when the egg cools & contracts when the hen is laying the egg  Found between the outer and inner membranes  Grows larger with age

9 ALBUMEN  Comes from the Latin word albus, which means white  4 alternating layers of thin and thick membrane  Contains 40 different proteins  Made up of water  Also known as egg whites

10 CHALAZAE  “Ropes” of the egg white.  Hold the yolk in place  Attach to the membrane lining  Helps keep the yolk from breaking

11 VITELLINE MEMBRANE  Clear casing that encloses the yolk  Broken easily  Holds the yolk together  Connected to the Chalazae

12 YOLK  Made up of less water than the albumen  More protein and fat than the albumen  Contains several vitamins and minerals including...  Iron  Vitamin A  Vitamin D  Calcium  FUN FACT: The yolk changes color based on what feed the hen ate & the breed of hen

13 You have learned all the parts of an egg! CONGRATS! Take Practice Quiz Take Quiz Not ready to take the quiz yet? Click the home button to review the material again.

14  Question 1  The color of the shell depends on the type of hen. PRACTICE QUIZ a)True b)False

15  Click the back arrow button to try again  Click the HOME button to go back and review INCORRECT TRY AGAIN!

16  Click the forward arrow to move on to the next question  Click the HOME button to go back and review CORRECT!

17  Question 2  The albumen is also know as the ______ of an egg. PRACTICE QUIZ a)Shell b)Yolk c)White d)Membrane

18  Click the back arrow button to try again  Click the HOME button to go back and review INCORRECT TRY AGAIN!

19  Click the forward arrow to move on to the next question  Click the HOME button to go back and review CORRECT!

20  Question 3  What protects against bacteria and is very transparent? PRACTICE QUIZ a)Air cell b)Shell c)Inner/Outer Membrane d)Vitelline Membrane

21  Click the back arrow button to try again  Click the HOME button to go back and review INCORRECT TRY AGAIN!

22  Click the forward arrow to move on to the next question  Click the HOME button to go back and review CORRECT!

23 You have learned all the parts of an egg! CONGRATS! Take Practice Quiz Take Quiz Not ready to take the quiz yet? Click the home button to review the material again.

24  Question 1  What is the clear casing that holds the yolk together? QUIZ a)Inner Membrane b)Albumen c)Air Cell d)Vitelline Membrane

25  Click the back arrow button to try again  Click the HOME button to go back and review INCORRECT TRY AGAIN!

26  Click the forward arrow to move on to the next question  Click the HOME button to go back and review CORRECT!

27  Question 2  What is bumpy and grainy in texture? QUIZ a)Air Cell b)Shell c)Chalazae d)Yolk

28  Click the back arrow button to try again  Click the HOME button to go back and review INCORRECT TRY AGAIN!

29  Click the forward arrow to move on to the next question  Click the HOME button to go back and review CORRECT!

30  Question 3  The Albumen is… QUIZ a)A “rope” of the egg white b)The whites of the egg that contains proteins c)The layer between the egg shell and egg white d)The clear casing enclosing the yolk

31  Click the back arrow button to try again  Click the HOME button to go back and review INCORRECT TRY AGAIN!

32  Click the forward arrow to move on to the next question  Click the HOME button to go back and review CORRECT!

33  Question 4  Which one contains most of the vitamins and minerals of the egg? QUIZ a)Chalazae b)Albumen c)Yolk d)Outer Membrane

34  Click the back arrow button to try again  Click the HOME button to go back and review INCORRECT TRY AGAIN!

35  Click the forward arrow to move on to the next question  Click the HOME button to go back and review CORRECT!

36  Question 5  What protects against bacteria and is very transparent? QUIZ a)Inner/Outer Membrane b)Shell c)Air Cell d)Vitelline Membrane

37  Click the back arrow button to try again  Click the HOME button to go back and review INCORRECT TRY AGAIN!

38  Click the forward arrow to move on to the next question  Click the HOME button to go back and review CORRECT!

39  Question 6  The air cell… QUIZ a)Rests between the outer & inner membrane b)Grows larger as the egg ages c)Forms when the egg is laid d)All of the above a)None of the above

40  Click the back arrow button to try again  Click the HOME button to go back and review INCORRECT TRY AGAIN!

41  Click the forward arrow to move on to the next question  Click the HOME button to go back and review CORRECT!

42  Question 7  The yolk changes color due to the feed and breed of the hen. QUIZ a)True b)False

43  Click the back arrow button to try again  Click the HOME button to go back and review INCORRECT TRY AGAIN!

44  Click the forward arrow to move on to the next question  Click the HOME button to go back and review CORRECT!

45  Question 8  The albumen has __ different layers of proteins. QUIZ a)40 b)45 c)60 d)75

46  Click the back arrow button to try again  Click the HOME button to go back and review INCORRECT TRY AGAIN!

47  Click the forward arrow to move on to the next question  Click the HOME button to go back and review CORRECT!

48  Question 9  The shell is also known as the _______. QUIZ a)bloom b)cuticle c)A & B d)None

49  Click the back arrow button to try again  Click the HOME button to go back and review INCORRECT TRY AGAIN!

50  Click the forward arrow to move on to the next question  Click the HOME button to go back and review CORRECT!

51  Question 10  The 3 outer layers of an egg are the… QUIZ a)Outer Membrane, Inner Membrane, and Yolk b)Inner Membrane, Vitelline Membrane, and Shell c)Outer Membrane, Inner Membrane, and Shell

52  Click the back arrow button to try again  Click the HOME button to go back and review INCORRECT TRY AGAIN!

53  Click the forward arrow to move on to the next question  Click the HOME button to go back and review CORRECT!

54 CONGRATS! YOU HAVE COMPLETED THE QUIZ!

55  Watch this short video  Then click on the forward arrow to complete this activity. WRAP UP VIDEO

56 RESOURCES https://www.exploratorium.edu/cooking/eggs/eggcomposition.html http://people.eku.edu/ritchisong/RITCHISO/egganatomy.gif http://www.ovoclick.net/xinwen/UploadFiles_6930/200909/2009092110114650.jpg http://cdn.backyardchickens.com/d/dc/dc29f1c8_230_day_62ps.jpeg http://www.mrbreakfast.com/images/g_egg1.gif http://fourandtwenty.typepad.com/.a/6a013481070e9e970c014e892e588c970d- 800wi http://fourandtwenty.typepad.com/.a/6a013481070e9e970c014e892e588c970d- 800wi http://4.bp.blogspot.com/-- S2pZR_TD3k/UqItHaXAtzI/AAAAAAAAMaA/Xr8dSQ3wb0E/s1600/chalazae.jpg http://4.bp.blogspot.com/-- S2pZR_TD3k/UqItHaXAtzI/AAAAAAAAMaA/Xr8dSQ3wb0E/s1600/chalazae.jpg http://education- portal.com/cimages/multimages/16/Main_structures_of_chicken_egg.png http://education- portal.com/cimages/multimages/16/Main_structures_of_chicken_egg.png http://upload.wikimedia.org/wikipedia/commons/3/35/Raw_egg.jpg

Download ppt "Abbie Schaefer EDCI 270 ANATOMY OF AN EGG.  To advance to the next slide…  To go back to the last slide…  To go to the home page (Anatomy of an egg."

Similar presentations

Elementary Egg Basics Created by Connie Page Emanuel County Extension Agent P.O. Box 770 129 N. Anderson Drive Swainsboro, GA 30401 478-237-1226 FAX 478-237-8451.

Elementary Egg Basics Created by Connie Page Emanuel County Extension Agent P.O. Box N. Anderson Drive Swainsboro, GA FAX
Eggcellent Eggs!! By Christina Story.

Eggcellent Eggs!! By Christina Story.
Creative Cooking 2 Egg Composition. Egg quiz The color of the egg determines its nutritive value, true or false.

Creative Cooking 2 Egg Composition. Egg quiz The color of the egg determines its nutritive value, true or false.
PARTS OF THE EGG Germinal Disk

PARTS OF THE EGG Germinal Disk
Eggs What you need to know.

Eggs What you need to know.
EGGS The Cement that holds the castle of cuisine together

EGGS The Cement that holds the castle of cuisine together
Inside The Egg-Eggs Two

Inside The Egg-Eggs Two
The Incredible Edible Egg! The Purpose of the EGG In recipes, eggs are used to: Bind ingredients together. Thicken. Add lightness. What types of foods.

The Incredible Edible Egg! The Purpose of the EGG In recipes, eggs are used to: Bind ingredients together. Thicken. Add lightness. What types of foods.
An “Eggstroidinary” Powerpoint

An “Eggstroidinary” Powerpoint
1 Eggs. 2 Air Cell Yolk Albumen “white” Chalaza Shell Shell Membrane.

1 Eggs. 2 Air Cell Yolk Albumen “white” Chalaza Shell Shell Membrane.
Back ground information and experimental design

Back ground information and experimental design
Elementary Egg Basics Created by Connie Page Emanuel County Extension Agent P.O. Box 770 129 N. Anderson Drive Swainsboro, GA 30401 478-237-1226 FAX 478-237-8451.

Elementary Egg Basics Created by Connie Page Emanuel County Extension Agent P.O. Box N. Anderson Drive Swainsboro, GA FAX
The Incredible Edible Egg!

The Incredible Edible Egg!
Parts of an Egg.

Parts of an Egg.
Eggs © PDST Home Economics. EGGS ARE…….  A cheap protein food  Versatile  Cooked quickly  Suitable for all ages.

Eggs © PDST Home Economics. EGGS ARE…….  A cheap protein food  Versatile  Cooked quickly  Suitable for all ages.
Poultry Egg Production

Poultry Egg Production
Eggs! Chapter 16.

Eggs! Chapter 16.
The Structure of Eggs The hard shell is porous and lined with membranes. A pocket of air, known as the air cell, lies between these membranes at the wide,

The Structure of Eggs The hard shell is porous and lined with membranes. A pocket of air, known as the air cell, lies between these membranes at the wide,
Parts of an EGG.

Parts of an EGG.
Anatomy of an Egg. Shell Bumpy and grainy in texture. An eggshell is covered with as many as 17,000 tiny pores. It is a semi-permeable membrane, which.

Anatomy of an Egg. Shell Bumpy and grainy in texture. An eggshell is covered with as many as 17,000 tiny pores. It is a semi-permeable membrane, which.

Similar presentations

Ads by Google