1.0 Introduction
Egg remains an interesting and inexpensive protein source of the diet over two millennium years because of its nutritional and multifunctional properties. From the point of view of nutrition, egg is one of the complete food items, since it is rich in protein, amino acids, vitamin and most of mineral substances. Egg proteins have highest protein efficiency ratio, biological value and net protein utilization (Hoffman and Falvo, 2004). Egg can be used as a binding agent, a gelling agent, an emulsifier, a foaming agent and a coloring agent in food industry (Cook and Briggs, 1986; Watkins, 1995; Caner and Cansiz, 2007; Jaekel et al., 2008). There were 6.4 billion egg laying hens in the world and 1,182 billion eggs were produced
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Furthermore external defects of shell and internal qualities such as egg white, yolk, air cell depth and possible abnormalities are used in eggs grading (Egg-Grading Manual, 2000). The problems associated with egg storage are weight loss, internal quality deterioration and microbial contamination. Egg weight loss is due to removing of moisture and CO2 through porous eggshell. Eggshell is a mineral structure and it protects the eggs from mechanical damages, microbial contamination and dehydration up to a certain extent. However, since the eggshell is a porous structure, it can transfer moisture and CO2 (Stadelman, 1986). This is regulated by the cuticle which is an organic rich layer. Cuticle acts as a natural coating for the egg. It contains 85-90% of protein, 4% polysaccharides, 3% lipids, sulfur and some pigments. Those act as mechanical and microbial barrier for the egg. However, cuticle exists maximum for four days after laying. There is no regulation and no barrier after removing of cuticle (Alejandro et al., 2013; Samiullah and Roberts, …show more content…
Demineralization (DM), deproteinization (DP), decoloration and deacetyation are the basic steps of producing chitosan; this process is costly, thus limiting wider applications of chitosan. Simplification of chitosan production by elimination of the DM or DP step, or reduction of reaction time required for DM and DP (No et al., 2003) would considerably reduce production cost due to reduction in chemical usage, process time, and voluminous wastewater discharge. However, chitosan can be prepared in simple method for some uses, such as coating of eggs. Because that does not require a pure chitosan (No et al., 2005). There are two types of chitosan such as α-chitosan and β- chitosan based on origin (Kim et al., 2007). Chitosan is not dissolved in water or organic solvents, but it soluble in diluted organic acids such as acetic acid, lactic acid and forms viscous solutions (Kim et al., 2006; Chen and Zhao, 2012). Sealing characteristics can be vary with molecular weight of chitosan (Bhale et al., 2003) and solvent type (Kim et al.,
The purpose of this project was to understand the forces, momentum, and energy a contraption would experience during an impact from a pendulum at 5, 10, 15, 20, and 25mph. The project was required to hold and protect 2 raw large Grade A eggs from each pendulum impact respectively.
The first day we weighed the egg before putting it in a cup of vinegar, the egg weighed 55.47 grams, we left the egg here for approximately forty-eight hours. The second day the egg was still in the vinegar. The third day we moved it into the corn syrup where it stayed until the next morning, the egg weighed 76.66 grams. The fourth day the egg was put into tap water with one drop of food coloring where it weighed 41 grams, the egg stayed here until the following morning. On the last day we cleaned the egg off like the previous times and weighed it which came to 80.33 grams, we then disposed of the egg seeing that there wasn’t anymore use for
For meat and alternatives products I need 3 servings in a day. I got 156 and 260 calories from eggs and egg curry. I am an egg lover and I think it is a good source of protein and calories.
When the eggs are dropped into the water, the eggs will stay whole. If we were dropping from a higher distance they would break.
Pigeon’s Egg Head (The Light) Going and returning from Washington is painted by George Catlin in 1837-39. This painting portraits the extraordinary changes an Assiniboine warrior underwent by comparing his appearance when he was traveling to and coming back from capital city Washington, DC in 1831. In his amazing art work, Catlin argued the cultural conflicts that rose when indigenous people and Euromericans interact. Incorporating different formal elements such as using of lines in different direction, variety of colors at a different intensity, value and tone, changing texture at different part of the painting and organization of individuals and objects in such specific relationships helped Catlin to convey his massage effectively for almost
The exoskeleton of the crab shells contains three distinct layers namely epicutile, exocuticle and endo cuticle. Generally, the exoskeleton has a high degree of mineralization, typically calcium carbonate as main constituent, in some case calcium phosphate. In exoskeleton, chitin fibrils are wrapped with proteins forms a form of fibers which is assembled further into a bundle of fibers in the exoskeleton. In addition to that, the calcium carbonate in the form of calcite deposited in the chitin–protein matrix.
The egg appeared shriveled after removing it from the sucrose because of the movement of water out of the egg. The sucrose solution was hypertonic so water moved out of the egg from an area where water was more concentrated to the outside of the egg where water was less concentrated due to the high amount of sugar or solute. The acetic acid in vinegar did remove the shell from the egg, because the egg required two days to completely remove the shell, some water did move into the egg causing its initial mass without the shell to be higher than the egg's mass with its shell. Whenever the egg was transferred from the sucrose to the distilled water, the concentration of water outside the shriveled egg was greater than the water concentration inside the egg; therefore, water moved into the egg until equilibrium was reached. At that point, movement into and out of the egg continued with no net movement of water
Pigeon’s Egg Head (The Light) Going and returning from Washington was painted by George Catlin in 1837-39. It is a 29 x 24 inch oil painting on canvas, which is a medium size picture that anyone can mount on their modest wall. The two men facing in opposite directions from each other are the most visible figures from a distance. But if one is to look carefully close to the artwork, he or she will notice small details which are positioned to help the viewer communicate with the subject of the painting and the fact that the subject is one instead of two persons. The colors are not very bright, nor are they very dark. They are just right in between. This painting portrays the extraordinary changes an Assiniboine warrior underwent by comparing
Firmness (hardness) is an important aspect of fish quality as opposed to tenderness which is appreciated in meat consumption. (Chéret et al., 2007). Texture profile analysis (TPA) was carried out to determinate the effect of formulated by adding 10% (soybean flour (SF) (S), 10% SF+1% pectin (M) and control (C) samples on the texture of fish products. The values for textural characteristics of fish finger samples prepared from minced common carp fish are given in (Table7). The hardness is related to the strength of gel structure under compression and is the peak force during first compression cycle (Chandra and Shamasundar, 2014). Hardness of the fish finger samples M (9.44) was highest followed by fish finger samples S (7.77) and fish finger samples C (6.69). Similarly, a positive correlation between hardness and pectin content in pear was observed (Ying et al., 2011). Cohesiveness is defined as the ratio of the positive force area during the second compression to that of the first compression. It may be measured as the rate at which the material is disintegrated under mechanical action. Tensile strength is manifestation of cohesiveness. The cohesiveness indicates the ability of the product to hold together
Whenever my mom cooks I kinda wonder, why does liquid smell? How do different types of substances (Vinegar, Water, Vegetable oil) affect the outer eggshell? Well, I'm here to put it to the test. As I thought of many liquids my mom cooks with (Water, Vinegar, and Vegetable oil) I started to think of the smell, “huh, why does vinegar smell so sharp?” Well, I then went on the internet and found out that vinegar contains acetic acid which makes vinegar have its strong taste. Then I thought, does this mean it actually doesn't have that much of different chemicals?
In Figure 3-2 and 3-3, the system stabilizes the temperature and humidity to its maintaining value by controlling the incandescent bulb on or off. According to the design standard which is the American Standard of Perfection is the standard of temperature inside the incubator wherein the detailed information is shown in Appendix F. The egg turner will automatically be turned three times a day, as part of design standard American Standard of Perfection (see detailed standard shown in appendix F). The egg candling is done once the eggs is on its 1st, 9th and 18th day, throughout the candling process the user can view what is inside the incubator using the live preview from the IP Camera. While viewing the insides of t...
Chitosan is a cationic copolymer of glucosamine and N-acetylglucosamine (Mourya, Inamdar,&Tiwari, 2010).Due toits non-toxicity, biodegradability, biocompatibility, bioadhesivity, antimicrobial activity and physicochemical and biological properties, chitosan can be applied in a variety of fields. However, the poor solubility in water and most common organic solvents limits its applications (Dash, Chiellini, Ottenbrite, &Chiellini, 2011).According to the literature (Du & Hsieh, 2008; Mourya, Inamdar, &Tiwari, 2010; Rinaudo, 2006) carboxymethylation is one of the chemical modification methods that increase the water solubility of chitosan.
Due to protonic natureconsists of protein, it is smooth and water resistant and it is the outermost thin layer.Meanwhile there is a propensity to mistake primary wall with the cuticle, but these are particular and distinctive structures botanical view. During their life cycle, at some stage, cuticle are presented in the air, usually consider a characteristic of cells [10]. The structure of the cuticle has been determined that it is often extremely thin as comparatively few plants. The general principles explained by Lee and Priestley that are appropriate to the cuticle. These substances primarily is in an oily film in the form of deposit, travel through the primary wall, later it shrinks to varnish-like cover known as cuticle. The state of combining and nature of the fat are significant in order to defining the kind of cuticle. For example, in comparison to sodium oils, potassium and magnesium, calcium salts of unsaturated fatty ac-ids having minor solubility. The comparative proportions of oils in a thinner cuticle bases in the soil can affect the cuticle’s thickness because oils are more
Food has been a common source of necessity in our everyday lives as humans. It helps gives us nutrition and energy to live throughout our life. Over several decades, the development of making foods has evolved. They have changed from natural to processed foods in recent years. Nowadays natural ingredients are barely used in the making of foods like bread, cheese, or yogurt. The food industry today has replaced natural food making with inorganic ingredients. The cause of this switch is due to processed foods being easier, cheaper and faster to make. Artificial nutrition and processed foods have been proven to last longer in market shelves then natural foods. Also, due to artificial additives in processed foods they help satisfy consumers taste more than natural ingredients. The method of producing processed foods is common in today's food industry and helps make money faster and efficiently for companies. Examples of this can be found in all markets that distribute food. Even though processed foods may be easier and faster to make, they are nowhere near as healthy for consumers compared to natural foods. Natural foods are healthier, wholesome, and beneficial to the human body and planet then processed foods.
Food is “composed of synthetic chemical additives, such as colorings, preservatives, sugar substitutes and trans-fats” (Fitzgerald, 2006, p.72). Fitzgerald reported that by the “1970s most meats and dairy products that were factory farmed were laced with growth hormones, antibiotics and a range of pesticides” (p.72). Furthermore, food that is frozen, packaged and canned is considered processed food. A brief explanation of the chemical additives in processed food. 1.