The part of the egg that prevents the yolk from being damaged by keeping the yolk at the centre of the egg is the

The part of the egg that prevents the yolk from being damaged by keeping it at the center of the egg is called the chalaza. The chalaza is a twisted, rope-like structure made of protein fibers that extend from the yolk to the opposite ends of the egg. It serves to anchor the yolk in place and prevent it from bumping against the eggshell or other parts of the egg. When an egg is cracked open, the chalaza can be seen as two white, cord-like structures attached to the yolk. The chalaza is not to be confused with the egg membrane, which is a thin membrane that surrounds the egg white and yolk. The germ spot, also known as the blastoderm, is a small, circular spot on the surface of the yolk where the fertilized egg begins to develop. The albumen, or egg white, is a clear, viscous fluid that surrounds the yolk and provides a source of protein for the developing embryo. The air space is a pocket of air that develops between the eggshell and the egg white as the egg ages.