What is the name of the white liquid within an egg that helps keep the yolk suspended?

The white liquid within an egg that helps keep the yolk suspended is known as albumen. This viscous substance serves several important functions. It not only provides a protective barrier around the yolk but also is a source of water and proteins for the developing embryo. The albumen plays a crucial role in cushioning the yolk and ensuring its stability during movement. Each egg typically contains layers of albumen that can vary in thickness, helping to maintain the yolk's position at the center of the egg.

While there are other components of the egg, such as the yolk, which is the nutrient-rich part providing nourishment to the embryo, and the chalaza, which are twisted strands of protein that help anchor the yolk in place, it is the albumen that primarily serves to keep the yolk suspended in the liquid environment of the egg. The chalaza is specifically important for its role in providing stability, but it does not have the same hydrating and protective functions as the albumen does. The shell membrane serves more as a protective outer barrier and is not involved in suspending the yolk.