Entry: Egg white (as part-nature) - showing version 1
Notation:
A06BV
It is a liquid formed around the yolk during its passage in the oviduct. Its primary natural purpose is to protect the egg yolk and provide additional nutrition for the growth of the embryo, as it is rich in proteins.
Create code:
Hierarchies
| Hierarchy Master | Broader Eggs and egg-related (as part-nature) | Narrower |
| Hierarchy part nature | Broader Eggs and egg-related (as part-nature) | Narrower |
Full Details
| broader |
Eggs and egg-related (as part-nature)
|
| broader_part |
Eggs and egg-related (as part-nature)
|
| definition |
It is a liquid formed around the yolk during its passage in the oviduct. Its primary natural purpose is to protect the egg yolk and provide additional nutrition for the growth of the embryo, as it is rich in proteins. |
| hierarchyCode_master |
Z0001.0006.0001.0004.0006.0004 |
| hierarchyCode_part |
Z0004.0006.0004 |
| in scheme |
Food type Identifiers
| Part-nature
|
| lastVersion |
01.01.047 |
| notation |
A06BV |
| pref label |
Egg white (as part-nature) |
| scope note |
It is a liquid formed around the yolk during its passage in the oviduct. Its primary natural purpose is to protect the egg yolk and provide additional nutrition for the growth of the embryo, as it is rich in proteins. |
| state |
Facets
|
| termType |
Core term
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| type |
Concept
| Food-type
|
| validFrom |
1 Jan 2010 00:00:00.000
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