Archive | Yolk

Two forms of Yolk: Granular yolk and Yolk platelets! Yolk is the most usual form of food storage in the growing oocyte and egg. Chemically it is composed of 48.7% water, 16.6% proteins, 32.6% phosopholipids and neutral fats and 1% carboydrate. It may be called ‘protein yolk” when it has more proteins than lipids, or “fatty yolk” when it has [...]