yolk

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yolk

 [yōk]
the stored nutrient of the ovum.

yolk

(yōk, yōlk),
1. One of the types of nutritive material stored in the oocyte (ovum) for the nutrition of the embryo; yolk is particularly abundant and conspicuous in the eggs of birds. Synonym(s): vitellus
2. Fatty material found in the wool of sheep; when extracted and purified, it becomes lanolin.
[A.S. geolca; geolu, yellow]

yolk

(yōk) the stored nutrient of an oocyte or ovum.

yolk

(yōk)
n.
1.
a. The portion of the egg of egg-laying vertebrates, such as reptiles and birds, and of certain invertebrates that consists chiefly of protein and fat and serves as the primary source of nourishment for the early embryo.
b. This portion of the egg of a bird, especially a chicken, which is large, yellow, and surrounded by albumen.
2. A greasy substance found in unprocessed sheep's wool, which is refined to make lanolin.

yolk′y adj.

yolk

[yōk, yelk]
Etymology: AS, geolca
a material rich in fats and proteins that is contained in an ovum and that supplies nourishment to the developing embryo. The amount and distribution of the yolk within the ovum depend on the species of animal and the type of reproduction and development of offspring. In humans and most other mammals, yolk is absent or greatly diffused through the ovum. Mammalian embryos absorb nutrients directly from the mother through the placenta. Also called vitellus. See also deutoplasm.

yolk

(yōk)
1. One of the types of nutritive material stored in the oocyte for the nutrition of the embryo; particularly abundant and conspicuous in the eggs of birds.
Synonym(s): vitellus.
2. Fatty material found in the wool of sheep; when extracted and purified, it becomes lanolin.
[A.S. geolca;geolu, yellow]

yolk

the food store in the eggs of the majority of animals, made up mainly of fat and protein granules. It must contain all the essential ingredients for the entire development of the embryo. Where yolk is present in the egg, as in chickens, there is meroblastic CLEAVAGE, but where it is absent, or nearly so, cleavage is holoblastic, as in Amphioxus. Yolk is almost absent from mammal eggs, since food is provided directly from the mother, via the PLACENTA.

yolk

(yōk)
One of the types of nutritive material stored in the oocyte (ovum) for the nutrition of the embryo; particularly abundant and conspicuous in birds' eggs.
[A.S. geolca;geolu, yellow]

yolk

1. the stored nutrient of the ovum; it is also rich in antibody which is absorbed into the circulation of the embryo in the last third of incubation and is the mechanism by which maternal antibody is transferred to the young bird. See also yolk sac, egg.
2. the combined secretion of the sebaceous and sudoriferous glands of the sheep's skin and extractable from the fleece.

yolk sacculitis
see avian omphalitis.
yolk stalk
the connection, passing through the umbilicus, between the yolk sac and the fetus.
yolk stain
a stain of wool originating from the yolk.
References in periodicals archive ?
It has been known for a long time that a high cholesterol intake increases the risk of cardiovascular events, and egg yolks have a very high cholesterol content.
Ultrasound was used to establish a measurement of total plaque area and questionnaires were filled out regarding their lifestyle and medications including pack-years of smoking (number of packs per day of cigarettes times the number of years), and the number of egg yolks consumed per week times the number of years consumed (egg yolk-years).
To make the tiramisu: Crack the eggs into separate bowls egg whites in one and egg yolks in the other Whisk the egg yolks with the sugar until pale and creamy fold in the mascarpone and marsala wine leave to one side.
Effects of dried vines powder of sweet potato cultivars 'Hatay Beyazi', 'Hatay Kirmizi' and 'Beauregard' on egg yolk color were determined in layers aged 44-52 week.
5) Cook, stirring constantly until the custard starts to thicken as the egg yolks cook - it could take up to 10 minutes.
In a large bowl, using an electric mixer on high speed, beat egg yolks and sugar 2 to 3 minutes, until light and fluffy.
Although chickens infected with Salmonella do not deposit this pathogen inside egg yolks very often, bacteria from the surrounding albumen might penetrate through the membrane that surrounds the yolk.
Units are designed for products that are friable (breakable), and frozen egg yolks provide the ideal application for particle reduction from an egg yolk "patty" to a finished particle size suitable for institutional diced egg product applications.
Used to modify egg yolks and give egg-yolk based products superior emulsion properties, Maxapal A2 offers mayonnaise and sauce manufacturers significant processing and marketing benefits.
220g chocolate (70% cocoa) 100g butter 4 egg yolks 80g rice flour 80g ground almonds 180g caster sugar 4 egg whites