What is the semi fluid around an egg yolk?
The semi-fluid around an egg yolk is called the albumen, also known as egg white.
It's not technically fluid, but rather a colloidal suspension - a mixture where tiny particles are dispersed evenly throughout a liquid. In the case of egg white, these particles are primarily proteins dissolved in water.
The albumen has several important functions:
* Protection: It acts as a cushion around the yolk, protecting it from damage.
* Nutrition: It provides protein, vitamins, and minerals to the developing chick.
* Structure: It helps to hold the yolk in place and gives the egg its shape.
It's also what gives the egg its white color!
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