Changes in Egg White During Incubation of the Fertile Egg
نویسندگان
چکیده
منابع مشابه
Alizarin marking of whitefish, Coregonus lavaretus otoliths during egg incubation
Alizarin red S from 200 to 5000 mg L was used to mark the otoliths of whitefish embryos Coregonus lavaretus (L.) from 5 days after fertilization until shortly before hatching, to develop a method for evaluating the effect of stocking whitefish. Mark quality depended on developmental stage at the time of immersion. The best results were obtained when the otolith primordia had formed and had star...
متن کاملEgg White Proteins
Egg white as a protein system possesses much interest, both biochemical and technological. Study of the egg white proteins has been handicapped by the difficulty of preparation. The five variant system developed by Cohn and coworkers for the fractionation of plasma offers many advantages over the salting-out techniques (1). Low temperatures are employed to improve protein stability. Since low s...
متن کاملEgg white injury.
A 66-year-old man was admitted to our Department for a sudden loss of consciousness, tonic–clonic movement and psychomotor agitation. During the previous 4 months the patient had complained of drowsiness, fatigue, lack of appetite, and nausea. During the prior 2 months he had experienced hair loss, coating of the tongue, and skin flaking with pruritus. Two hours prior to admission, the patient ...
متن کاملChanges in External Egg Traits of Chickens during Pre- and Post-Molting Periods
481 fresh fertilized eggs of three Kurdish local chickens (Black with brown neck, White with shank feathering, and White with non-feathering shank) were collected at pre-molting (355 eggs) and post-molting (126 eggs) stages to evaluate external egg traits. A venine caliper was used to determine the length and breadth of eggs to calculate Shape index. Results indicated that egg weight increased ...
متن کاملOhmic processing of liquid whole egg, white egg and yolk
The Ohmic heating rate of a food is highly influenced by its electrical conductivity. In this study, electrical conductivities, colour changes and system performance of liquid whole egg, white egg and yolk were determined on a laboratory scale static Ohmic heater by applying 30 V/cm voltage gradient. The samples were heated from room temperature through to pasteurization temperature (19 – 60°C)...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Poultry Science
سال: 1974
ISSN: 0032-5791
DOI: 10.3382/ps.0531561