Yolk

A Study was conducted  on varieties of  birds eggs   there by extracting yolk and albumin.  The eggs of  java, quail, hen and love bird were chosen for the study  and  they were procured  from commercial farms, bird markets and breeding places. The   physical characteristics such as weight, shape, size and colour of the egg were analyzed. The yolk  and their albumin were separated  and incubated at 500c for a period of 48 hours and their moisture loss was calculated. Similarly, the total cholesterol estimated found high in the  hens egg followed by love birds, were least in the quail and java egg. Thus a conclusion was  drawn that eggs of different birds are almost same colour but different in size, shape and possess different ratio of yolk and albumin.