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.,
It started one day in a science classroom. That is where I learned about diffusion. Diffusion is the movement of a substance across a membrane, due to a difference in concentration, without any help from other molecules. (Unknown, 2) In the egg lab the egg experienced diffusion over the course of several days. During the lab I also learned about hypertonic solutions and hypotonic solutions. The hypertonic solutions concentration of the cell is less than the outside of the cell. (Trent, 1) Hypotonic solutions have a higher concentration in it than the area surrounding it. (Trent, 1) I learned about hypertonic solutions when we placed the egg in corn syrup which caused the egg to deform and become squished. I learned about hypotonic solutions when we placed the egg in water which caused the egg to swell. This process can also be defined as osmosis which is the diffusion of water molecules across a membrane. (Unknown, 2) When we first got the egg it would be an isotonic solution meaning that having equal tension (Unknown,1) which would mean that the same amount was inside the cell as outside of it. The purpose of the experiment was to learn about diffusion, concentration gradient, passive transport,
The purpose of this lab was to show us what will happen when we soak the egg in the tap water overnight. When we soaked the egg in the tap water overnight, the egg appeared to be swollen. The egg also gained mass because the egg has less water concentration.
Most of the chemical based extraction processes for chitosan from grabs shells are involved with harsh chemicals with high concentration and temperature. For
It forms from the outer skeleton of insects and crusta-ceans like lobster, crabs, and shrimp [26]. In chitin, the compound structure which is like cel-lulose, every monomer having one hydroxyl grouping which is substituted with an acetyl amine gathering (Figure 2). The extraction of chitin followed by a deproteinization (removal of proteins) which involves the removal of an acid calcium carbonate (demineralization), done mostly through the hot reaction with HCl, HNO3 etc., This step generally achieved by alkaline treatments (e.g. With NaOH) [27]. Chitin has an extremely well-arranged crystalline structure in its extracted crude form which is shining, strong and quite tough. But it has low reactivity and poor
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
Background info: hypertonic solution was used in the lab, hypertonic is the liquid substance that is going out of the egg. When a red blood cell has more water than what's outside then the water will come out and will become smaller. Hypotonic is when the water on the outside of the cell has more water than the inside, the water will go in the inside to make it run smoothly. Isotonic is when the inside and outside of the cell is each, they will stay the same.
The process of osmosis changes the volume of water in a cell which changes the size of the cell. The vinegar and distilled water were both hypotonic solutions, so water was added to the egg. As a result of more water entering the egg, the egg would expand. The volume of water in the egg increased, causing the size of the egg to expand as well. The corn syrup was the only hypertonic solution because water moved from the egg, to the solution (corn syrup). This type of solution caused the egg to shrink because water was being taken out, or moved, into the solution. The volume of water in the egg decreased, causing the size of the egg to
In this case study, our concern goes for the chitosan nanoparticles; firstly nanoparticles are able to adsorb and/or encapsulate a drug, thus protecting it against chemical and enzymatic degradation. Furthermore the encapsulated drug may be prevented from crystallization, thus forming a solid solution. Depending on drug solubility in the carrier, a drug load varying from only a few percent up to 50%] Secondly, chitosan is ...
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
For my egg drop project, I made mine out of balloons. I got the idea from a YouTube video called, Top 10 FIRST PLACE Egg drop designs! Science Experiment Challenge! The channel name is IncredableScience. The first idea, ( on the video) was the one I created. I first wrapped my egg in duck tape and then attached balloons. Finally I connected all of the balloons together using duck tape. At first I wasn’t going to wrap my egg with duct tape, but I found this duck tape barrier helped to attach the balloons later on. I dropped it from my balcony which is about 10 feet and it survived. The weather conditions were not bad, it had just finished raining. I thought this would work because in the video I watched, the same balloon idea
My experiment was if an egg was changed by cooking or freezing it will it affect how far it would fly. So I did the tests and my hypothesis was wrong. The frozen egg did not fly the furthest, the raw egg did. The raw egg every time went about 1-2 feet more than the frozen egg did. I think this is because when I froze the egg it gained weight and the raw egg stayed the same. This was enough to make the frozen egg not go as far. In fact the frozen egg flew the least amount of distance except for on the first launch where it came in second. This Experiment change but modified to be more exact by moving it into an indoor facility. This will help with not having to deal with wind or any other weather conditions.
For my egg drop project, it was pretty challenging trying to find a format structure to protect the egg from cracking. Finally I figured out one that was good enough to keep the egg in or so I thought.
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?
Egg Albumen Experiment The purpose of this investigation is to establish which is the lowest concentration of Copper (II) Sulphate solution that will denature a sample of egg albumen (egg white) at room temperature. The base of the reaction is the globular protein (albumen) being denatured by a heavy metal (Copper (II)), the copper (II) reacts with the NH3 group causing it to denature, this means the proteins' secondary and tertiary structures are being altered and refolding into different shapes, this resulting in a change from the substance being clear to turning opaque.[1] As the concentration of the denaturants increases more folding and changing of shape will occur and therefore more denaturing will occur and at a faster rate. From this I can predict that that lowest concentration of the solution is approximately at 0.03m solution.
Keener, K., Hoban, T. and Balasubramanian, R. 2014. Biotechnology and its applications. [online] Available at: http://www.ces.ncsu.edu/depts/foodsci/ext/pubs/bioapp.html [Accessed: 11 Apr 2014].