ovum (o'vum) plural.ova [L., egg]
1. The female reproductive or germ cell.
A cell that is capable of developing into a new organism of the same species. Usually fertilization by a spermatozoon is necessary, although in some lower animals ova develop without fertilization (parthenogenesis). See: conception
; menstrual cycle
An ovum with a small yolk portion that is distributed throughout the protoplasm. Synonym: isolecithal ovum
An ovum having a large central food yolk, as in a bird's egg.
An ovum that undergoes complete cleavage, as opposed to partial or meroblastic cleavage.
The female gamete, required for reproduction. The ovum develops from an oogonium within the graafian follicle of the ovary and matures through the meiotic process of oogenesis. A mature ovum is about 0.13 to 0.14 mm (0.0051 to 0.0055 in) in diameter. At ovulation, the ovum is bounded by a translucent cellular membrane (the zona pellucida), which is connected to a layer of follicular cells (the corona radiata); these cells enclose the cytoplasm, nuclei, and chromatin material. The exact time during which a human ovum is capable of fertilization and further development before degenerating is not known; however, it is probably 24 hr. See: illustration
isolecithal ovumAlecithal ovum.
A secondary oocyte that has completed its second meiotic division as a result of contact with a sperm. The nucleus of the mature ovum becomes the female pronucleus.
An ovum in which only the protoplasmic region undergoes cleavage, characteristic in ova containing a large amount of yolk.
An ovum ready for fertilization.
A germ cell that arises very early in the development of the embryo, usually in the yolk sac endoderm, migrates into the urogenital ridge, and is the precursor for the functional gamete.
An ovum in which the yolk is fairly abundant and tends to concentrate in one hemisphere.
Patient discussion about ova
Q. Is there any difference between brown eggs and white eggs? My fitness instructor suggested me to have brown eggs instead of white eggs so is there any difference between brown eggs and white eggs?
A. I have to agree with you. Never heard of any difference between the two and it doesnt sound reasonable that one is better to your health than the other...
Q. why the renal doctor told my husband that he needs to eat a dozen of egg a week for protein,how it will help? it won`t afect his cholesterol,also i would like to know what role the protein plays on his treatment and what other foot its rich in protein that he can can take,without causing problems to his health.
A. if i understand correctly, your husband is diabetic. like my grandfather he probably developed a "Diabetic nephropathy" which is a long name to: kidney being destroyed because of blood vessels clotted by diabetes. because of that destruction the kidneys allow protein to go out in the urine. this is a dangerous situation,a protein in the name of "albomin" helps our blood to hold fluids in blood vessels. without it fluid will leave the blood and go to our organs. not a good situation. so he needs a lot of proteins.
here is a list of a 100 protein rich foods:
Q. How can I catch Salmonella? Yesterday I ate a mousse which was made from raw eggs. Could I have caught Salmonella?
A. Salmonella infections usually resolve in 5-7 days and often do not require treatment unless the patient becomes severely dehydrated or the infection spreads from the intestines. Persons with severe diarrhea may require rehydration, often with intravenous fluids (IV). Antibiotics are not usually necessary unless the infection spreads from the intestines. More discussions about ova