SSC Stenographer 2026 PYQ — Question 11

Solution: The correct answer is Albumen.
Explanation:
☛ Albumen, commonly known as the egg white, contains the highest proportion of total protein in a whole egg.
☛ In an average chicken egg containing about 6 to 6.3 grams of protein, roughly 3.6 grams (over 55–60%) is present in the albumen.
☛ The albumen is virtually fat-free and carbohydrate-free, making it an almost pure source of high-quality complete protein.
☛ The predominant protein found in albumen is ovalbumin, which accounts for about 54% of its total protein content, along with ovotransferrin and ovomucoid.
Extra Exam-Relevant Facts:
☛ Yolk: Contains about 2.7 grams of protein, but holds nearly all the egg's fats, cholesterol, and fat-soluble vitamins (A, D, E, and K).
☛ Shell: The hard outer protective layer composed almost entirely of calcium carbonate (CaCO3) (around 95%).
☛ Chalaza: Spiral, rope-like protein strands that anchor the yolk in the center of the albumen and prevent it from sticking to the shell.
☛ Biological Value: Egg protein has a Biological Value (BV) of 100, serving as the benchmark standard for measuring dietary protein quality.
Important One-Liners for Upcoming Exams:
☛ Which protein constitutes more than 50% of the total protein in egg white? → Ovalbumin
☛ What chemical compound forms around 95% of an eggshell? → Calcium Carbonate (CaCO3)
☛ Which essential vitamin is completely absent in an egg? → Vitamin C (Ascorbic Acid)
☛ What is the twisted strand that keeps the yolk suspended in the center called? → Chalaza
☛ Which carotenoid pigments give the egg yolk its distinctive yellow color? → Lutein and Zeaxanthin