Chalaza are round shaped tissues that help suspend the egg yolk with in a egg. This structure is present in the eggs of most reptiles and birds but are sometimes also present in plants performing a similar job. For culinary purposes, Chalaza is not used as it may effect the texture of the dish, even though it is perfectly same to consume.
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The chalaza is a structure in an egg that helps anchor the yolk in place within the egg white (albumen). It plays a role in supporting the yolk and keeping it centered within the egg.
the chalaza are two spiral bands of tissue that suspend the yolk in the center of the white (the albumen). The function of the chalaza is to hold the yolk in place.
The white string-like structure inside a chicken egg is called the chalaza. It anchors the yolk in the center of the egg and helps prevent it from moving around. It is safe to eat and does not indicate spoilage.
The clear white stuff is called albumen and it protects the yolk of the egg. The opaque white stuff (two of them) that is close to the yolk and looks almost like jelly is called chalaza and it is a protein that holds the egg yolk in the center of the albumen. You only see chalaza in fresh eggs as it disappears in stale eggs.
This is a combination of two functions, where you apply the first function and get a result and then fill that answer into the second function. OR These are what you get when you take the output of one function and use it to solve the output of the next function.
What is the function of the golgi body
function of cell