<?xml version="1.0" encoding="utf-8"?><!DOCTYPE Zthes SYSTEM "http://zthes.z3950.org/xml/zthes-05.dtd">  <Zthes><term><termId>31320599</termId><termName>egg yolk</termName><termType>PT</termType><termNote><![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.  ]]></termNote><termCreatedDate>2026-03-30 20:26:25</termCreatedDate><relation><relationType>UF</relationType><termId>31320600</termId><termName>yolk</termName><termType>ND</termType></relation><relation><relationType>UF</relationType><termId>31320601</termId><termName>yolk, egg</termName><termType>ND</termType></relation><relation><relationType>BT</relationType><termId>31306175</termId><termName>egg components as materials</termName><termType>PT</termType></relation><relation><relationType>RT</relationType><termId>31303794</termId><termName>deutoplasm</termName><termType>PT</termType></relation></term>  </Zthes>