Egg shell: Egg shell has little nutritional value. It is just a build up of a calcium compound.

蛋壳：蛋壳含有很少的营养价值，是由钙的化合物构成。

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If the mosquito receptors react to the compound, the electrical properties of the egg change in a measurable fashion.

如果蚊子的嗅觉感受器对这种物质有反应，那么青蛙卵的电学特性将会改变并可被检测出。

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By adding vinegar egg-juice to the course of working of baked food, the traditional baked food can be caused to be rich in biological polypeptide compound amino acid and calcium at lower cost.

通过在焙烤食品加工过程中加入醋蛋液，可以较低的成本使传统的焙烤食品富含生物复合多肽氨基酸和钙。

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