What does egg white or albumen provide for the embryo?

Egg white or albumen provides essential nutrients and protection for the developing embryo. Here are the key functions of egg white during embryonic development:

1. Nutrition: Egg white is a rich source of proteins, amino acids, vitamins, and minerals that are crucial for the growth and development of the embryo. It provides a balanced diet for the embryo during its early stages of development, before the yolk sac and placenta are fully functional.

2. Water Balance: Egg white contains a significant amount of water, which helps maintain the proper hydration level within the egg and prevents desiccation of the embryo.

3. Protection: The thick and viscous nature of egg white provides a protective barrier around the embryo. It cushions and protects the developing embryo from mechanical damage and external impacts. The albumen also acts as a physical barrier against microbial contamination.

4. Antimicrobial Properties: Egg white contains several antimicrobial proteins, such as lysozyme, ovotransferrin, and ovomucin, which help protect the embryo from bacterial and fungal infections.

5. Nutrient Transport: Egg white assists in the transport of essential nutrients, growth factors, and hormones from the yolk to the embryo. It facilitates the exchange of nutrients and metabolic waste products between the yolk and the developing embryo.

6. Protein Synthesis: The albumen is a rich source of amino acids, which are the building blocks of proteins. These amino acids are utilized by the embryo for the synthesis of various proteins required for its growth and differentiation.

7. Energy Source: Egg white provides a readily available source of energy for the developing embryo. It contains carbohydrates and fats that can be broken down and used as an energy source during the early stages of embryonic development.

Overall, egg white serves as a vital nutritional reservoir and provides a protective environment for the embryo, ensuring its proper growth and development until other sources of nutrition become available.