n. yellow inner part of an egg. [Old English: related to *yellow]

... structure andelasticity todough ., andalso add flavor andhelp create agolden crust Yolks add fat andmake baked goods softer , whites add .structure andlightness ... ... .andfat Theproteins coagulate when heated , giving thedough density and.structure Thefats intheyolks make thedough softer and.moister , improving texture Eggs also help form ... (Chemistry advanced course)
... among Belarusians In the French , the word yellow caused an association with. gold and egg yolk , among Americans - with butter , and among .Uzbeks - with millet The given examples clearly ... (Psycholinguistics)
... and spinal .cord , skeleton and skeletal muscles ), the third day (the embryo on. the vascular field of the yolk sac ), the ninth day ,.the fifteenth day Obviously , the reason for this is the lag of the. growth of the neck ... ... movements are formed under . the influence of such moments as its position in relation .to the shell , the location of the yolk sac , heartbeat and. even the movement of the toes , since the latter in.the second half of the incubation ... (Comparative Psychology and Zoopsychology)
... the.growth of the head size , as well as with the position . of the embryo 's head relative to the shell , the.location of the yolk sac , heartbeat and even the movements of. the toes As a result , after hatching , the chick ... (Comparative Psychology and Zoopsychology)
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