Welcome to The Coolest Nicknames

Comments

Googlism comments

yolk is a useful emulsifier in numerous food applications
yolk is released
yolk is produced during the day and contains more fat
yolk is surrounded by several membranes and layers of albumin
yolk is the only asian oriented magazine out there
yolk is in publication forever
yolk is the right size and shape and has no blemishes
yolk is comparable to the igy concentration in the chicken serum
yolk is released from the ovary and enters the infundibulum where a small disc at the top of the egg yolk is fertilized by the sperm
yolk is a thick viscous material containing about 50% solids
yolk is firm and the area covered by the white is small
yolk is the primary food source for the growing embryo
yolk is a common ingredient in many commercially prepared foods
yolk is barely visible due to its pale yellow color
yolk is barely visible ue to its pale yellow color
yolk is well
yolk is firm and the area covered by white is small
yolk is observed
yolk is the site of embryo formation
yolk is formed in the follicular sac by the deposition of continuous layers of yolk material
yolk is 31% of the total weight of the egg
yolk is well centred
yolk is round and well centered; the albumen
yolk is a mixture of proteins and lipoproteins
yolk is being formed inside the developing eggs
yolk is made up of 51% water
yolk is still available to the hatchling
yolk is about 20 mm in diameter
yolk is slightly flattened; white is thinner and more oblong
yolk is separated from the white by pouring the yolk back and forth between the two egg shell halves
yolk is due to either overcooking or a high iron content in the cooking water
yolk is retrieved by the infundibulum
yolk is internalized
yolk is formed
yolk is a six
yolk is recording their new demo titled "
yolk is made up of proteins
yolk is a source of vitamin a
yolk is the cell not
yolk is still a round disk
yolk is often charitably
yolk is that it creates far too much food
yolk is surrounded by the perivitelline membrane
yolk is "freshness
yolk is a cell membrane and can serve to demonstrate very vividly events at the membrane
yolk is added
yolk is the major source of the egg's vitamins and minerals
yolk is dependent on the hen's diet
yolk is meek
yolk is actually the ovum and is composed of about 49 percent water
yolk is formed in one of two ways
yolk is associated with
yolk is much richer in these materials
yolk is an excellent growth medi
yolk is very high in protein
yolk is firm
yolk is also a hinged box
yolk is surrounded by a delicate vitelline membrane
yolk is not the chick
yolk is held tight in the solid white inside the shell
yolk is suspended in the albumen on two strands called the chalazae which enable the yolk to rotate and remain in one position when the egg is turned
yolk is warm and barely cooked
yolk is absorbed by swallowing eggs and smaller embryos in the uterus
yolk is not the chicken
yolk is also rich in iron
yolk is the source of food for the embryo and contains all the fat in the egg
yolk is sparse 12
yolk is much more resceptible to the inclusion of small amounts of beeswax medium
yolk is the yellow part of the egg and we're the yellow amongst the white
yolk is round and upstanding
yolk is distributed throughout the cytoplasm of the egg but is much more concentrated toward the vegetal pole end of the egg
yolk is seen at the top of the egg
yolk is white" or "the egg yolk is white"
yolk is almost absorbed and there remains only the yolk sac envelope
yolk is the form over which the cellular membrane moves
yolk is used as antibody source
yolk is spinning
yolk is contained in a vitenine membrane called the yolk sac
yolk is in the center
yolk is an ideal product to bind
yolk is a rich source of immune globulins
yolk is the yellow of the egg that serves as a primary source of food for the growing embryo
yolk is slightly cooked
yolk is no good as you can’t beat it until frothy like the directions call for because the yolk is full of oil
yolk is progressively centralized
yolk is drawn out into a conical elevation
yolk is retained in the cup while the whites are allowed to drip through
yolk is once again
yolk is the major constituent of an egg and provides the nutrients necessary for the developing embryo
yolk is a mixture of a number of materials
yolk is separated and stored here at