Albumin part comprises of what percentage in fowl egg by weight?

Correct option is C

The correct answer is (c) 60%. The albumin (egg white) makes up about 60% of the total weight of the egg.
· 60% Albumen (egg white): This is the part of the egg that contains proteins such as ovalbumin, which provides nourishment to the developing embryo and contributes to the egg’s structure.
· 30% Yolk: The yolk contains fats, proteins, and essential nutrients for the developing embryo.
· 10% Shell: The eggshell provides protection and is made primarily of calcium carbonate.