Chemical Method for Determination of Carbon Dioxide Content in Egg Yolk and Egg Albumen
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چکیده
منابع مشابه
Determination of Egg Yolk Content in Egg Liqueurs
Č������ H., V������� M., P���������� V., K�������� F. (2004): Determination of egg yolk content in egg liqueurs. Czech J. Food Sci., 22: 9–15. The recent Czech Food law (Decree No. 264/2003, 93/2000 and 57/2003 of the law No. 110/1997 as amended) requires the minimal concentration of egg or egg yolk content in relevant food products (mayonnaises, egg pastas, egg liqueurs), however, the methods ...
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This study was conducted to determine whether the approved doses of oxytetracycline (OTC) for breeder hens and meat-type poultry would produce drug residue transfer into egg components when fed to laying hens. Twenty hens were assigned to equal groups (n = 10) and fed either 50 or 200 g/ton OTC for 5 d. Oxytetracycline concentrations in egg components were determined daily during a 2-d pretreat...
متن کاملapplication and construction of carbon paste modified electrodes developed for determination of metal ions in some real samples
ساخت الکترودهاِی اصلاح شده ِیکِی از چالشهاِی همِیشگِی در دانش شیمِی بوِیژه شیمِی تجزیه مِی باشد ،که با در نظر گرفتن سادگِی ساخت، کاربردی بودن و ارزان بودن روش مِی توان به باارزش بودن چنِین سنسورهاِی پِی برد.آنچه که در ادامه آورده شده به ساخت و کاربرد الکترودهاِی اصلاح شده با استفاده از نانو ذرات در اندازه گِیرِی ولتامترِی آهن وکادمِیم اشاره دارد. کار اول اختصاص دارد به ساخت الکترود خمِیر کربن اصلاح شده با لِیگاند داِ...
15 صفحه اولSpecific Chicken Egg Yolk Antibodies against Enterotoxigenic Escherichia coli K99 in Serum and Egg Yolk of Immunized Laying Hens
Enterotoxigenic Escherichia coli K99 is one of the dominant pathogens associated with diarrhea of calves. Immunoglobulin Y (IgY), has been used as an inexpensive alternative to antibiotics for the prevention and therapy of several bacterial infections. The study aimed to prepare IgY antibodies against E. coli K99 and to investigate its in vitro effectiveness. E. c...
متن کاملAcoustic properties of egg yolk and albumen in the frequency range 20-400 MHz.
The acoustic propagation properties of egg yolk and albumen are characterized in the frequency range 20-400 MHz by the bioultrasonic spectroscopy system using an ultrasonic transmission comparison method. Significant differences in the attenuation, velocity, impedance, and density among yolk and thick and outer thin albumen are observed. The acoustic properties of 10% aqueous solutions of ovalb...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 2001
ISSN: 0032-5791
DOI: 10.1093/ps/80.7.983