2024-11-29T01:55:23+03:00[Europe/Moscow] en true <p>what is the definition of eggs?</p>, <p>What is biological value ?</p>, <p>what are the three main parts of egg?</p>, <p>what is the function of shell?</p>, <p>what are the composition of the shell?</p>, <p>what are two parts of shell membrane?</p>, <p>why an air cell can be an indicator?</p>, <p>how long does a hen produce an egg?</p>, <p>what is the main function of albumen?</p>, <p>state the structure of albumen and the function of each structure!</p>, <p>what is the function of ovomucin? </p>, <p>what is the function of ovomucoid?</p>, <p>which part of the egg is more allergenic?</p>, <p>why can albumen act as an indicator?</p>, <p>what are the structures of yolk?</p>, <p>33% of the liquid weight of the egg is ?</p>, <p>factors that affecting the egg quality?</p>, <p>Testing that used to know the quality of egg?</p>, <p>what are the functional properties of egg?</p>, <p>how to store eggs ?</p>, <p>why do we must put an egg in the refrigerator?</p> flashcards
Eggs

Eggs

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  • what is the definition of eggs?

    A specialized structure is necessary for the development of a fertilized egg into a chick.

  • What is biological value ?

    the amount of protein (%) that is being absorbed by our body

  • what are the three main parts of egg?

    shell, egg white/albumen, yolk

  • what is the function of shell?

    a barrier for the egg from microorganism and the environment

  • what are the composition of the shell?

    94% calcium carbonate

    4% protein

    1% magnesium carbonate

    1% organic matter

  • what are two parts of shell membrane?

    - inner membrane (stick to the albumen)

    - outer membrane (stick to the shell)

  • why an air cell can be an indicator?

    because it indicates :

    - large air cell (not fresh)

    - small air cell (still fresh)

  • how long does a hen produce an egg?

    once for 2 weeks

  • what is the main function of albumen?

    the main source of protein

  • state the structure of albumen and the function of each structure!

    - chalazae ( to put the yolk at the center )

    - Vitelline (to keep the egg white and the yolk separated)

  • what is the function of ovomucin?

    - Provides viscosity and structure

    - Barrier against microbial invasion

    -

  • what is the function of ovomucoid?

    - protease inhibitor, meaning it blocks enzymes (like trypsin) that digest proteins.

    - protecting it from microbial attack by inhibiting enzymes used by bacteria to break down proteins.

  • which part of the egg is more allergenic?

    ovomucoid

  • why can albumen act as an indicator?

    because by looking : - spread (not fresh)

    - thick (still fresh)

  • what are the structures of yolk?

    - germinal disk

    - latebra

    - concentric layers of light & dark

    - vitelline membrane

  • 33% of the liquid weight of the egg is ?

    egg yolk

  • factors that affecting the egg quality?

    - age of the egg

    - storage atmosphere

    - temp. storage

    - relative humidity

    - pre-treatments given

  • Testing that used to know the quality of egg?

    1. water test

    2. Sensory test

    3. Candling test

  • what are the functional properties of egg?

    - coagulation

    - foaming

    - emulsifying

    - contributing nutrients

    - additional color & flavor

  • how to store eggs ?

    put in the a cool temperature (refrigerator)

  • why do we must put an egg in the refrigerator?

    to prevent microorganism grow faster, inhibit most and gas exigation