Why are eggs laid in long gelatin fluid?

It's not exactly "gelatin fluid" that eggs are laid in, but rather a viscous, protein-rich fluid called albumen, or egg white. This fluid has several important functions for the developing embryo:

* Protection: The albumen acts as a shock absorber, protecting the delicate embryo from physical damage.

* Hydration: Albumen is mostly water, providing a moist environment essential for the embryo's growth.

* Nutrition: Albumen contains proteins and other nutrients that the developing embryo needs.

* Waste disposal: Albumen helps to remove waste products from the developing embryo.

* Oxygen exchange: Albumen allows for the diffusion of oxygen to the embryo.

Why is it viscous?

The viscosity of the albumen is due to the presence of proteins, mainly ovalbumin, which forms a network of fibers that trap water. This viscosity helps to maintain the shape of the egg and prevent the embryo from becoming crushed.

It's not gelatin!

Gelatin is a protein derived from collagen, and it's not present in eggs. Albumen is a distinct protein structure with its own unique properties.

So, while it's true that eggs are laid in a fluid, it's not gelatin, but a highly specialized fluid called albumen, which is crucial for the successful development of the embryo.