Chalaza

This picture was taken from the following website:
http://www.geauga4h.org/poultry/egg_labeled.gif

Yesterday, in lab, I came across the word "chalaza" while looking at an egg yolk under the microscope. Not only was I confused as to what this word meant, but I also had no idea to pronounce it. "A chalaza (plural chalazae) is a structure inside an egg which helps to keep the yolk in place. The chalazae attach to either end of the yolk and anchor to the inside of the eggshell, essentially suspending the yolk. Chalazae prevent the yolk from being damaged, promoting the healthy development of the embryonic bird. This structure is also present in some plants, performing a similar function in plant ovules." A chalaza, then, is the visibly white part attached to the egg yolk, helping to anchor the yolk. It is pronounced "kuh-LEY-zuh," emphasis provided by: http://dictionary.reference.com/browse/chalaza.

The information was sourced from the following website:
http://www.wisegeek.com/what-is-chalaza.htm.