Yes, Orient, "conchyoline" is a french word...
. Sure Hisano has well seen any kinds of internal pearls structures.
It seems these non-nacreus parts inside pearls can contain several organic materials, more or less degraded.
That would be interesting to know why oysters or mussels produce more conchiolin or more nacre. It makes think of tree rings, which are variable with growth conditions.
Maybe farmers know a lot about that, to harvest their pearls at exactly the right time to get better lustre or colours.
I think this control of growth also explains progress of tahitian pearls colours, on the market.
It's interesting to see how nacre is growing to make circles, then, seeing more conchiolin in the back, that explains often dull, even sometimes dust yellow overtones, of nacre inside these circles.