• Title/Summary/Keyword: Egg volume

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A Study of Fouling in Egg-white Concentration by Ultrafiltration with Tubular Module

  • Chio, Nam-Seok;Kim, In--Chul;Tae- Hyun Bae;Kim, Jong--Ho;Tae- Moon Tak
    • Korean Membrane Journal
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    • v.3 no.1
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    • pp.17-23
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    • 2001
  • Polyethersulfone (PES) and cellulose acetate (CA) ultrafiltration (UF) membranes having different molecular weight cut-off values were prepared by immersion precipitation method by changing the compositions of easting solution. Egg white solution was concentrated to volume concentration ratio 4 in tubular UF with membranes made of moderately hydrophobic PES and hydrophilic CA. The process Parameters such as pressure and fluid velocity were controlled in order to apply successfully for egg white solution and to investigate the pressure dependency. The resistance values were measured to investigate the fouling and concentration polarization effect on membrane performance. During concen- tration of egg white solution by UF, the fouling layer appeared to contribute little resistance to flux compared to that of polarized layer.

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Effects of Semen Characteristics and Egg Storage Period on Hatchability in Korean Native Chickens (재래닭의 정액성상 및 종란보관기간이 부화율에 미치는 영향)

  • 김학규;최철환;나재천;상병돈;장병귀;송치은;정행기;이상진;하정기
    • Korean Journal of Poultry Science
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    • v.27 no.1
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    • pp.79-84
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    • 2000
  • This study was carried out to investigate the characteristics of semen and egg storage period on hatchability of Korean native chicken(KNC, 44-wk old). The body weight, volume of semen, concentration of spermatozoa, total sperm of an ejaculate, motility of sperm and percentage of fertile eggs were 2,555.89g, 0.473$m\ell$, 30.81${\times}$10(sup)8/$m\ell$, 13.14${\times}$10(sup)8 cells, 3.58 and 91.69%, respectively, in KNC. The percentage of fertile eggs were 87.9∼96.0% on storage period in KNC. The viability and hatchability were 80.2%. 74.6%, respectively, in storage period for 22 days in storage temperature of 11∼14$^{\circ}C$. The results of the trial show that viability can be get more than 80% in storage period for 3 weeks in storage temperature of about 13$^{\circ}C$.

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Effects of Yeonsan-Ogye Egg on MIA-induced Osteoarthritis Rat (오계란(烏鷄卵)이 MIA 골관절염 병태 모델에 미치는 영향)

  • Joo, In-Hwan;Kim, Dong-Hee
    • The Korea Journal of Herbology
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    • v.32 no.6
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    • pp.63-69
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    • 2017
  • Objectives : The purpose of this study is to investigate the preventive and therapeutic efficacy of osteoarthritis using a Yeonsan-Ogye egg. so, we researched at effects of Yeonsan-Ogye egg extract on MIA-induced Osteoarthritis animal models. Methods : Yeonsan-Ogye egg extract was administered 500 mg/kg/day, 1000 mg/kg/day and 2000 mg/kg/day to SD-Rat for 2 weeks. After that, osteoarthritis was induced with $60mg/m{\ell}$ of monosodium iodoacetate (MIA) and futher administration was continued for 4 weeks. 3D imaging of cartilage patella were obtained using a Micro-CT system and the pathology change of knee was observed by H&E and safranin-O staining. The weight bearing ratio was measured by incapacitance test meter. MMP-2, MMP-9, COMP, CTX II, calcitonin and glycosaminoglycan level in serum were measured using a ELISA. Results : Micro-CT and Histopathological analysis showed the volume of the patella cartilage and the proteoglycan contents were increased in all groups. also weight bearing ratio was decreased in all groups compared with control group. Calcitonin production was increased in and 2000 mg/kg/day group and glycosaminoglycan production was increased in all groups. In addition, MMP-2, MMP-9, COMP and CTX II production were decreased in 1000 and 2000 mg/kg/day groups respectively in comparison with control. Conclusions : The results for Yeonsan-Ogye egg showed prevention and treatment efficacy against arthritis at serum and the cartilage. These results may be used a remedy for new korea medicine to ease the symptoms mentioned above. also, suggest that Yeonsan-Ogye egg can be used preventive and therapeutic material for osteoarthritis.

Ionic currents elicited by the hypotonic solution in hamster eggs (저장성 용액에 노출된 햄스터 난자에 관찰되는 이온전류의 변화)

  • Choi, Won-yeong;Kim, Yang-mi;Haan, Jae-hee;Huh, Il-oh;Park, Choon-ok;Hong, Seong-geun;Pyu, Pan-dong;Kim, Jong-shu
    • Korean Journal of Veterinary Research
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    • v.36 no.2
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    • pp.305-312
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    • 1996
  • Cell volume regulatory mechanisms are usually disclosed by exposure of cell to anisotonic media. If a cell is suddenly exposed to hypotonic media, it swells initially like an osmometer but within minutes regains its original cell volume. This behavior has been labelled as regulatory cell volume decrease(RVD). RVD is believed to result from the loss of permeable ions through the membrane. In this study, we examined hypotonically induced changes in the membrance currents involved in RVD by using whole cell voltage clamp technique in the unfertilized hamster egg. At -40mV of the holding potential, the stationary current was maintained in the hamster egg exposed to isotonic solution composed of, mainly, 115mM NaCl and 40mM mannitol. Hypotonic solution was prepared by removing mannitol. Therefore, the concentrations of $Na^+$ and $Cl^-$ in this hypotonic media were the same as those in the isotonic solution. Following 30 to 60 sec after applying the hypotonic media to the egg, the inward current was evoked. This inward current was eliminated by $100{\mu}M$ 4-acetamido-4'-isothiocyanostil-bene-2,2'-disulfonic acid(SITS), an anion channel blocker, leaving the small outward current component. Further addition of 2mM $Ba^{2+}$, a broad $K^+$ channel blocker, completely abolished the small outward current left even in the presence of SITS during hypotonic stress. These results suggest that $K^+$ and $Cl^-$ move out of cells, resulting in RVD. To test the involvement of $Na^+$ in RVD, 20mM Na-isethionate was substituted for mannitol in isotonic media(135mM $Na^+$) and Na-isethionate (20mM) was freed the hypotonic solution. Only $Cl^-$ concentration in both isotonic and hypotonic media was kept constant at 115mM, whereas concentration of $Na^+$ was lowered in hypotonic solution to 115mM from 135mM in isotonic solution. Hypotonic medium induced the outward current in the egg equilibrated isotonically. This current was reduced by $100{\mu}M$ SITS but was augmented by 2 mM $Ba^{2+}$. In terms of RVD, these results imply that $Cl^-$ efflux is coupled with $K^+$, maybe for electroneutrality during hypotonic stress and/or with $Na^+$ via unknown transport mechanism(s). From the overall results, the hypotonic stress facilitates the movement of $Cl^-$ and $K^+$ out of the hamster egg to regain cellular volume with electroneutrality. If there exist a difference in $[Na^+]_0$ between isotonic and hypotonic solution, another transport mechanism concerned with $Na^+$ may, at least partly, participate in regulatory volume decrease.

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Effects of Protein Contained in Major Ingredients with Treated Emulsifiers on Chemically Leavened Reduced-Calorie Cake as Baked Product Model Systems (제과제빵 모델 시스템으로서 저열량케익에 미치는 주재료 성분중 함유된 단백질 및 전처리된 유화제의 영향)

  • Kim, Hye-Young
    • Korean journal of food and cookery science
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    • v.13 no.2
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    • pp.185-191
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    • 1997
  • The effects of five hydrated emulsifiers with or without specified proteins (flour, egg) and/or polydextrose on the reduced-calorie cake as baked product model systems were compared. The small molecule amphiphiles (SMA) used were monoglycerides (MG), sorbitan monostearate (SMS), polysorbate (PS) 60, sucrose ester (SE) F7O, and SE Fl60. All flour batters with each emulsifier and supplements had similar low foam drainages (0.00∼1.03$m\ell$) indicating those systems were fairly stable in the presence of flour protein. The cake batter using starch instead of flour without egg and polydextrose and with some emulsifiers had relatively large amount of drainages (4.20∼5.87$m\ell$). When the egg and polydextrose were added to the blank cake batters using starch, foam drainages tended to show relatively low scores (0.13∼1.48$m\ell$) indicating the cake batter dispersion system is stabilized. Starch cakes made with SE F70 without egg or polydextrose(blank) unexpectedly had high volume index of 199.

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Effects of irradiated egg white on the quality of angel food cake (방사선 조사 난백이 엔젤 푸드 케이크의 특성에 미치는 영향)

  • 이경애;이윤진;양재승
    • Korean journal of food and cookery science
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    • v.18 no.1
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    • pp.30-33
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    • 2002
  • The quality of an angel food cake prepared with albumen of irradiated eggs was investigated. Fresh shell eggs were irradiated at various doses up to 3 kGy. Egg white from irradiated eggs decreased the specific gravity and increased the pH of cake batter. The specific volume and expansion ratio of the cake increased by the use of albumen from irradiated eggs. Egg white from irradiated eggs made the crust color of cake darker, more reddish and yellowish. The textural characteristics of the cake were also affected by irradiation. Irradiation caused a decrease in hardness, gumminess and brittleness and an increase in cohesiveness and springiness. Overall, egg white from irradiated eggs apeared to make an angel food cake softer than that of non-irradiated egg white.

Effect of Whole Egg Spray-drying Conditions on Physical and Sensory Properties of Sponge Cake (계란분말 제조 조건에 따른 스펀지케이크의 특성 변화)

  • Yang, Hae-Young;Lee, Jin-Sung;Park, Ki-Hwan
    • Korean Journal of Food Science and Technology
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    • v.42 no.3
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    • pp.310-316
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    • 2010
  • The objective of this study was to determine the optimum manufacturing conditions of whole egg powder with high foaming property sufficient for making sponge cakes. Whole eggs were either desugarized and/or adjusted pH before spray-dried at a temperature of $70^{\circ}C$. The physical properties of the cake were measured, and sensory evaluation was conducted on a 9-point scale. The pH and specific gravities of the foam and batter made from desugarized egg powder did not differ from those of the control, whereas batter made from commercial powder experienced significant loss of cake characteristics. The pH adjustment did not improve the foaming properties of the egg powders. The volume and textural properties of the cakes made from spray-dried egg did not differ from those of fresh egg. The taste and sensory characteristic scores for fresh egg, desugarized whole egg powder, and commercial powder were 5.00, 4.78, and 1.89, respectively. These results indicate that egg powders desugarized and spray-dried at $70^{\circ}C$ are sufficient for making sponge cakes with acceptable physical and sensory attributes.

Effect of body weight at photostimulation on productive performance and welfare aspects of commercial layers

  • Fazal Raziq;Jibran Hussain;Sohail Ahmad;Muhammad Asif Hussain;Muhammad Tahir Khan;Assad Ullah;Muhammad Qumar;Fazal Wadood;Gull-e-Faran
    • Animal Bioscience
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    • v.37 no.3
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    • pp.500-508
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    • 2024
  • Objective: Due to current selection practices for increased egg production and peak persistency, the production profile, age at maturity, and body weight criteria for commercial layers are constantly changing. Body weight and age at the time of photostimulation will thus always be the factors that need to be adequately addressed among various production systems. The current study was carried out to determine the effects of pullets' body weight (low, medium, and heavy) on their performance, welfare, physiological response, and hormonal profile. Methods: With regard to live weight, 150 16-week-old pullets were divided into three groups using a completely randomized design (CRD) and held until the 50th week. One-way analysis of variance was used to evaluate the data under the CRD, and the least significant difference test was used to distinguish between treatment means. Results: In comparison to the medium and light birds, the heavy birds had higher body weight at maturity, an earlier age at maturity, and higher egg weight, eggshell weight, eggshell thickness, egg yolk index, breaking strength, egg surface area, egg shape index, egg volume, and hormonal profile except corticosterone. However, the medium and light birds had lower feed consumption rates per dozen eggs and per kilogram of egg mass than the heavy birds. Light birds showed greater body weight gain, egg production, and egg specific gravity than the other categories. At 20 weeks of age, physiological response, welfare aspects, and catalase were non-significant; however, at 50 weeks of age, all these factors-aside from catalase-were extremely significant. Conclusion: The findings of this study indicate that layers can function at lower body weights during photostimulation; hence, dietary regimens that result in lighter pullets may be preferable. Additionally, the welfare of the birds was not compromised by the lighter weight group.

Effects of Egg White Manufacturing Conditions on the Physicochemical and Sensory Properties of Angel Food Cakes (난백분말 제조 조건에 따른 엔젤 푸드 케이크의 특성 변화)

  • Yang, Hae-Young;Kim, Min-Young;Kim, Jeong-Yeon;Shim, Jae-Yong;Imm, Jee-Young;Park, Ki-Hwan
    • Korean Journal of Food Science and Technology
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    • v.41 no.2
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    • pp.167-172
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    • 2009
  • The principal objective of this study was to determine the optimum manufacturing conditions of egg white with high foaming property for the production of angel food cakes. The egg whites were desugarized and powdered at predetermined pHs and drying temperatures. The physicochemical properties of the produced cakes were measured and sensory evaluations were conducted on a 9-point scale. The volume and textural properties of cakes produced from spray-dried egg whites did not differ from those of the cakes prepared from the control egg whites. The pH of batter and the specific gravity of foam and batter with egg white powder at pH 6.74/66.5$^{\circ}C$ did not differ from those of the control, whereas the one prepared with commercial powder lost the characteristics of cake to a significant degree. The overall acceptance scores of egg white powder of pH 6.74/66.5$^{\circ}C$ and commercial powder were 6.25 and 2.33 as compared to the control (6.42). These results indicate that the egg white powder that was desugarized, pH-adjusted to 6.74, and dried at 66.5$^{\circ}C$ might be utilized to prepare angel food cakes with the desirable physicochemical and sensory attributes.

Studies of Egg-Shell Calcium (I) - The Effects of Elution Condition of Egg-Shell Calcium on Elution Quantity and Ionization Rate - (난각칼슘에 관한 연구(I) - 난각칼슘의 용출 조건이 용출량과 이온화율에 미치는 영향 -)

  • 이숙경;박종호
    • Journal of Food Hygiene and Safety
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    • v.17 no.4
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    • pp.183-187
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    • 2002
  • This study was performed to investigate the utility of egg-shell calcium with calcium soak egg-shell in the vinegar. We compared examination eluted quantity with ionization rate in each condition. The results were as follows. 1 The degree of elution and ionization of calcium was proportional to the amount of vinegar and added acetic acid in the vinegar for elution. And ionization rate was the most high in case of 200 ml vinegar volume. 2. fluted quantity were increased in the rank order to 4$0^{\circ}C$ > 3$0^{\circ}C$ > 2$0^{\circ}C$ by temperature but the rank order of ionization of calcium was 3$0^{\circ}C$ > 2$0^{\circ}C$ > 4$0^{\circ}C$ by temperature. The occurrence of unacceptable flavor resulting from the immersion at 4$0^{\circ}C$ was another obstacle to adopt. 3. Eluted quantity and ionization rate of the egg-shell calcium were appeared excellent in case of the brewage vinegar at ventilation condition. The case of brown rice vinegar did not show a considerable difference, but eluted quantity and ionization rate were appeared the most excellent to the other sample. 4. The optimum condition for elution and ionization of the egg-shell calcium was appeared Immersing egg-shells in the brewed rice-bran vinegar at 3$0^{\circ}C$ for three days.