From their earliest years, children are capable of directing their own learning. They already possess the ability to explore and question, to forge connections, to figure things out independently. Our expert teachers, specifically trained for the developmental needs of the age-group they teach, guide and nurture children’s natural fascination and curiosity. With the skilled direction of teachers, and the chance to act as both learner and instructor in mixed-age classrooms, children pursue each study wholeheartedly — continuously mastering the academic, social, and emotional lessons within each subject.
So while they may be writing a research report on chickens, they’re also learning the anatomy of the egg, classifying various breeds of chicken, experimenting with preparations of eggs and researching their historical and cultural backgrounds, and discussing global implications of organic farming. They’re learning to care for another living creature, to practice patience, to understand basic needs of animals and humans, even to begin grasping the cycle of life and death. No matter if it’s botany, biology, chemistry, or physics — they’re learning so much more than science. At MSR, they’re recognizing and appreciating our world’s ever-present delicate systems.
Select your child’s age from the timeline to learn how MSR engages his developmental level.
Bumpy and grainy in texture, an eggshell is covered with as many as 17,000 tiny pores. Eggshell is made almost entirely of calcium carbonate (CaCO3) crystals. It is a semipermeable membrane, which means that air and moisture can pass through its pores. The shell also has a thin outermost coating called the bloom or cuticle that helps keep out bacteria and dust.
INNER AND OUTER MEMBRANES
Lying between the eggshell and egg white, these two transparent protein membranes provide efficient defense against bacterial invasion. If you give these layers a tug, you’ll find they’re surprisingly strong. They’re made partly of keratin, a protein that’s also in human hair.
An air space forms when the contents of the egg cool and contract after the egg is laid. The air cell usually rests between the outer and inner membranes at the egg’s larger end, and it accounts for the crater you often see at the end of a hard-cooked egg. The air cell grows larger as an egg ages.
The egg white is known as the albumen, which comes from albus, the Latin word for “white.” Four alternating layers of thick and thin albumen contain approximately 40 different proteins, the main components of the egg white in addition to water.
Opaque ropes of egg white, the chalazae hold the yolk in the center of the egg. Like little anchors, they attach the yolk’s casing to the membrane lining the eggshell. The more prominent they are, the fresher the egg.
The clear casing that encloses the yolk.
The yolk contains less water and more protein than the white, some fat, and most of the vitamins and minerals of the egg. These include iron, vitamin A, vitamin D, phosphorus, calcium, thiamine, and riboflavin. The yolk is also a source of lecithin, an effective emulsifier. Yolk color ranges from just a hint of yellow to a magnificent deep orange, according to the feed and breed of the hen.
We encourage you to learn more about the egg by doing some research of your own. Be curious, be adventurous, be a learner! Now that you have discovered a little about the incredible egg, let’s see what amazing experiments we can do by visiting THE EGG LAB!