the chalazae are two spiral bands of tissue that suspend the yolk in the center of the white (the albumen). The function of the chalazae is to hold the yolk in place. In baking, the chalazae are sometimes removed in order to ensure a uniform texture.
The inner thick or chalaziferous layer surrounds the vitelline membrane. The chalaza consists of mucin fibers which tie into the chalaziferous layer. The next layer of albumen is the inner thin layer, followed by an outer thick layer. The outer section is composed of thin white. In the eggs of most birds (not of the reptiles), the chalazae are two spiral bands of tissue that suspend the yolk in the center of the white (the albumen). The function of the chalazae is to hold the yolk in place. In baking, the chalazae are sometimes removed in order to ensure a uniform texture.
The cow would be consuming 80 gallons of water during a hot day. If on any day the cow drinks 40 gallons on a hot day it drinks double the amount so you multiply them by 2 and its 80. I hope this answer can help you.
