Yolk

Yolk is the nutrient-rich material stored in an egg for use by a developing embryo. It contains proteins, lipids, vitamins, and minerals, with its structure and amount varying among species.

Egg cell: A female reproductive cell that can develop into an embryo after fertilization. The yolk is stored within the egg cell as material for embryonic development.
Vitellogenesis: The production and accumulation of yolk materials in developing egg cells. It builds the nutrient reserve before the egg is laid or fertilized.
Egg as food: An animal reproductive structure eaten as food, especially the eggs of birds. Yolk supplies much of an edible egg’s fat, vitamins, and minerals.
Telolecithal egg: An egg with a large yolk mass concentrated toward one pole. Bird eggs are strongly telolecithal, with abundant yolk beneath the blastodisc.
Egg white: The protein-rich fluid surrounding the yolk in many eggs, also called albumen. It surrounds the yolk and provides water and protection to the embryo.
Vitellogenin: A precursor protein transported into developing egg cells and processed into yolk proteins. It supplies much of the protein stored in yolk.
Mayonnaise: A thick emulsion of oil, water, and acid, commonly stabilized with egg yolk. Yolk lecithin helps stabilize the oil droplets in mayonnaise.
Isolecithal egg: An egg whose small amount of yolk is distributed relatively evenly through the cytoplasm. It contrasts with the large, unevenly concentrated yolk typical of birds.
Vitelline membrane: A membrane enclosing the yolk of an egg cell. It separates yolk from the egg white and helps keep the yolk intact.
Lipoprotein: A particle or molecule that combines lipids with proteins for transport or structural roles. Yolk lipoproteins package fats that embryos can use for energy and membranes.

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