This set of Poultry Products Processing Multiple Choice Questions & Answers (MCQs) focuses on “Structure of Egg – Set 2”.
1. What is the outer part of an egg called?
a) Egg shell
b) Egg yolk
c) Egg membrane
d) Egg white
View Answer
Explanation: The eggshell and egg white are the two transparent protein membranes. These provides efficient defense against bacterial invasion. The shell is mainly made of calcium carbonate. It is a very strong material.
2. What is the outermost coating on the egg shell?
a) Cuticle
b) Albumen
c) Chalaza
d) Yolk
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Explanation: The shell also has a thin outermost coating called the cuticle. It has numerous spores on it. It is permeable to the air. It acts as calcium supplement. The egg shells are also great sources of magnesium, fluoride and other minerals.
3. What are the layers present on the shell of an egg?
a) lipoidal layer and layer of protein
b) Chitinous layer and layer of protein
c) lipoidal layer and chitinous layer
d) lipoidal layer, a chitinous layer and layer of protein
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Explanation: The egg shell consists of three basic layers. They are lipoidal layer which is the innermost layer of the shell. There is another middle layer called chitinous layer. The outer layer of the egg shell is mainly made of protein.
4. Where is the air sac in an egg?
a) At the blunt end between the shell membrane and the egg membrane
b) At the point end between the shell membrane and the egg membrane
c) At the blunt end between the yolk membrane and the egg membrane
d) At the point end between the yolk membrane and the egg membrane
View Answer
Explanation: The air cell is present at the blunt end of the egg. It is between the shell membrane and the egg membrane. The egg shell is more porous at this end compared to other shell parts. Therefore, it helps in cooling down after laying.
5. How many Chalaza cords are there in an egg?
a) Two white cords
b) Three white cords
c) Two black cords
d) Three black cords
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Explanation: In a fresh egg, two white cords are attached to the yolk. These two cords are called as chalazae. These are made of twisted strands of mucin fiber which is a special form of protein. The role of the chalazae is to support the yolk in the center of the egg.
6. What is the Vitelline membrane in an egg?
a) Protects and gives shape to the egg yolk
b) Protects and gives shape to the egg albumen
c) Protects and gives shape to the egg shell
d) Protects and gives shape to the whole egg
View Answer
Explanation: The vitelline membrane is a multilayered protein structure. It protects and gives shape to the egg yolk. It also separates egg yolk from the egg white. The membrane along with chalaza keeps the egg yolk in the center of the egg.
7. The yolk has a much lower water content than the egg white.
a) True
b) False
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Explanation: The yolk has a much lower water content than the egg white. The yolk is mainly made of lipids and other fats which constitute 90% of the egg yolk. The water is mainly present in the albumen which is the reserve of protein.
8. The age of an egg does not affect the transparency of the egg white.
a) True
b) False
View Answer
Explanation: The age of an egg affects the transparency of the egg white. In fresh egg, due to the presence of small air bubbles, the egg white has dull milk appearance. Whereas the old egg has transparent white albumen.
9. What is the function of the albumen in the egg?
a) Acts as reservoir of water and proteins
b) Acts as reservoir of lipids
c) Acts as reservoir of water and carbohydrates
d) Acts as reservoir of vitamins and proteins
View Answer
Explanation: Albumen has several functions within the egg. It also acts as a reservoir of water and proteins. It also provides a microbial defense layer for the developing embryo. It destroys bacteria by creating an unfavorable environment.
10. What is the percentage of calcium carbonate present in the egg shell?
a) 20%
b) 56%
c) 94%
d) 86%
View Answer
Explanation: The shell is the outer covering of egg. It contributes to 9 – 11% of the whole egg weight. The egg shell has 94% of calcium carbonate. It acts as a barrier against destructive microbes and other contaminants.
Sanfoundry Global Education & Learning Series – Poultry Products Processing.
To practice all areas of Poultry Products Processing, here is complete set of Multiple Choice Questions and Answers.
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