<?xml version="1.0" encoding="utf-8"?><metadata xmlns:dc="http://purl.org/dc/elements/1.1/"  xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns:dcterms="http://purl.org/dc/terms/"><dc:title xml:lang="en">egg yolk</dc:title><dc:identifier>http://AATesaurus.cultura.gencat.cat/aat/getty_en?tema=31320599</dc:identifier><dc:language>en</dc:language><dc:publisher xml:lang="en">Getty Institute</dc:publisher><dcterms:created>2026-03-30 20:26:25</dcterms:created><dcterms:isPartOf xsi:type="dcterms:URI">http://AATesaurus.cultura.gencat.cat/aat/getty_en</dcterms:isPartOf><dcterms:isPartOf xml:lang="en">Tesaurus d&apos;Art i Arquitectura</dcterms:isPartOf><dc:format>text/html</dc:format> <dcterms:alternative xml:lang="en">yolk</dcterms:alternative> <dcterms:alternative xml:lang="en">yolk, egg</dcterms:alternative> <dc:description xml:lang="en"><![CDATA[ Material comprising the yellow spheroidal mass of stored food that forms the inner portion of the egg, usually a bird's egg. The whole egg, yolk, or white may be used sometimes mixed with oil and/or resin. The egg yolk is a stable emulsion of an aqueous liquid with an oily, proteinaceous medium which dries quickly into a hard, insoluble film.  ]]></dc:description></metadata>