•Egg and Vinegar Experiment •By: Darshil Patel and Shivam Gandhi •6th Period Biology •Purpose/Question What happens when an egg is put inside vinegar with food coloring in it? Can an egg survive a drop after it absorbs the vinegar? •Materials 1.Egg 2.Beaker 3.Vinegar 4.Food coloring (any color) 5.Something to write on •Research/ hypothesis Hypothesis: Through data from a prior experiment, we have learned that the egg will absorb some of the vinegar with food coloring in it. The egg will also lose its shell due to the acidic nature of the vinegar and will only retain a calcium coating. The reason the egg absorbed some of the vinegar is due to osmosis. Research: 1. The egg’s shell is made up of calcium carbonate. Because of acids, the egg shell will dissolve and give off carbon dioxide. 2. Osmosis is the movement of fluids through a permeable surface. The egg’s shell is a permeable surface 3. The egg is just a giant cell. The shell is the cell membrane. The egg white is the cytoplasm. The yolk is the nucleus. Sources: 1. http://antoine.frostburg.edu/chem/senese/101/consumer/faq/eggshell-composition.shtml 2. http://physioweb.uvm.edu/bodyfluids/osmosis.htm 3. 6th period biology. •Procedure 1.Fill the beaker with 200mL of vinegar and pour the food coloring in. 2.Put the egg inside of the vinegar to officially begin the experiment. 3.Record all observations. (See what happens to the shell, the vinegar, and the coloring.) 4.Leave the egg in a room at room temperature for one day, out of light. 5.When you come back, record what changes have happened to the egg, the vinegar, and the volume of the vinegar. 6.See if the egg has retained its shell and if its color has changed to the food coloring’s color. 7.Take the egg out and make observations on its texture, weight, etc. 8.Proceed to analysis. •Observations/ Data •Pictures •Conclusion 1.I agree with my hypothesis. The egg did absorb the vinegar. This is clearly shown because the ending volume of the vinegar was 130mL instead of the original 200mL. 2.The egg became the same color as the vinegar. This is due to osmosis. There was also no shell on the egg due to the vinegar dissolving it. The egg also smells like vinegar due to the fact that it absorbed vinegar. 3.There were many variables that couldn’t be controlled in the test. First, the beaker of vinegar could have had an immeasurable amount of light, which means that some of the vinegar could have been evaporated. We could have also pu too much or too little vinegar in.
Yumurta, günlük diyetimizin önemli bir parçası olan, kolay ulaşılabilen, protein kalitesi ve çeşidi açısından zengin, kullanımı ve hazırlanması kolay bir gıda maddesidir.
Doğanın bize sunduğu mükemmel bir gıdadır. Eklendiği ürünlerin fonksiyonel değerini arttıran bir gıdadır.
Yumurta ve ürünleri, koagülasyon, emülsifikasyon, köpük oluşturma ve kristalizasyon kontrolü gibi teknolojik özellikleri ile gıda endüstrisinde en çok kullanılan ingrediyenlerdir.
Yumurta, tüketicinin çok fazla gündeminde olan fonksiyonel gıdalar grubu içinde kabul edilmektedir.
Pek çok kurum ve örgüt farklı ‘Fonksiyonel gıda’ tanımı yapmaktadır. Örneğin Gıda Teknologları Derneği (Institute of Food Technologists) fonksiyonel gıdayı temel besin gereksinimlerini karşılamanın ötesinde ek bir fizyolojik yarar sağlayan gıda olarak tanımlamaktadır.
Functional and Nutritional: Egg Products Fit the Future of Formulation July 30, 2007 Introduction Aeration Coagulation Emulsification Coating & Binding Humectancy Flavor & Color Functionality Research Functionality Research – Yellow Cake Functionality Research – Pasta Functionality Research – Angel Food Cake Functionality Research – French Vanilla Ice Cream Egg Product Marketability A Lifetime of Health Benefits The Many Positives • High quality protein • Vitamins & minerals • Carotenoids • Choline • Satiety, glycemic index • Affordability • Convenience Nutrient Dense Eggs Nutrition & Seniors •Require more protein per kg than younger adults. •Eggs least expensive source of high quality protein. •Nutrient dense foods important as caloric intake decreases. •Eggs are easy to cook, chew, and digest. Choline: Fetus & New Born •Choline an essential nutrient -AI for men 550 mg/day -AI for women 425 mg/day •Increased needs during pregnancy & lactation •Choline supplements -increased new neurons -formation of memory centers -decreased programmed cell death -life-long changes in nerve growth factors and calretinin Age-Related Macular Degeneration Eggs & Carotenoids •Studies indicate that dietary lutein and zeaxanthin help preserve the health of the aging eye against age-related macular degeneration and cataracts. •Addition of 1.3 egg yolks per day to the diets of 11 middle-aged subjects: -increased plasma lutein [38%] -increased plasma zeaxanthin [128%] Lutein & Atherosclerosis •Lutein as an antioxidant/anti-inflammatory •IMT progression low in those with high plasma lutein •High lutein intake decreased atherosclerosis in animal model •Lutein effects on inflammatory responses Eggs & Weight Control •Low calorie, nutrient dense •Satiety, glycemic effects •High protein diets and loss of fat vs muscle Eggs & Cholesterol Eggs & Satiety Egg Products Are Safe Products Customization of Egg Products Summary Contacts for More Information
By: Jennie Simpson and Dr. Frank Flanders Georgia Agricultural Education Curriculum Office Georgia Department of Education May 2003 Start
CONTENTS What is poultry used for, what types of poultry are there? Breeds of Chicken. Differences Between White and Brown Eggs. Poultry Terms to Know. Broiler Production. Layer Production.
Instructions: Click on a topic of interest below or go through the entire presentation by clicking on the arrows.
What do we use poultry for? Thanksgiving Turkey Feathers-Down pillows Eggs-Medicine Feathers-Fish lures Eggs- Angel Food Cake Chicken Nuggets
What types of poultry are there? Ratites-Ostriches, Emus Chickens Ducks Geese Turkeys Game Birds
Pigeons Are Also Poultry There is a hobby called Pigeon Racing and hobbyists take it very seriously! The pigeons are released and use their â€œhomingâ€ instinct, to return home to their â€œloftsâ€. Pigeons are also known as â€œThoroughbreds of the Skyâ€
Chickens Chickens make up the largest sector of the poultry industry. Consumption of chicken in the U.S. is rising every year.
Why? Chicken is LOW in fat, HIGH in protein and LOW in cholesterol when compared to meats such as pork and beef. There are several breeds of chicken used to produce different products and types of eggs.
Breeds of Chicken White Leghorns Used for egg production and produce white eggs
Breeds of Chicken Barred Plymouth Rocks Used for meat and eggs, produce brown eggs New Hampshire Reds Used for meat and eggs, produce brown eggs White Plymouth Rocks Used for meat and eggs, produce brown eggs
What is the Difference Between Brown Eggs and White Eggs? White and brown eggs taste the same and have the same nutritive value. Brown eggs are not healthier! The color difference is due to the breed of the hen. You can tell what color egg a hen will lay by looking at her feathers and ear lobes. A hen with WHITE earlobes and feathers will lay WHITE eggs. A hen with RED feathers and matching earlobes will lay BROWN eggs. The difference is purely cosmeticâ€¦.usually, people in the North prefer brown eggs while people in the South like white eggs.
Broiler- used mainly for meat. A broiler is a chicken is 6 to 7 weeks of age and weighs 4 pounds when it is sent to market. Poultry Terms to Know
Layer-a mature female chicken that produces eggs. Most can lay 300 eggs/year.
Pullet- a young female chicken
Capon- a male chicken that has been neutered/castrated, usually 5 to 7 months of age and weigh about 6 pounds. By castrating these males when they are 3 weeks old, their meat is more tender and more flavorful when the bird matures. Poultry Terms to Know
Rooster/Cock- a mature male chicken
Cockerel- a male chicken that is less than 1 year old
Spent hen- a hen that is no longer laying
Poultry Terms to Know
Vertical Integration-raising, processing, and distributing poultry is now one continuous chain. A large company is composed of smaller companies that carry out all the processes from manufacturing to distributing. For example, Con Agra is one large company, but they hire growers, hatcheries, distributors, and processors. 1. Hatchery 2. Growout 3. Processing 4. Distribution Photos courtesy of USDA
Broiler Production Broilers are raised for their meat and they make up most of the chicken products that we eat. A Broilerâ€™s Story: I was born in a hatcheryâ€¦then I was placed in an open chicken house where I ate and drank at free will. The chicken house is big, warm, and well ventilated. I ran around on a big open shavings floor. I was fed a diet that made me grow as efficiently as possible so that the grower wouldnâ€™t waste money on me. My diet has yellow corn, soy, other grains, minerals, vitamins, and medicine to keep us from getting sick. My brothers,sisters, and I were all kept very healthy. When I turned six weeks old and weighed 4 pounds I was sent to market so you can enjoy chicken nuggets and other chicken products.
Which three states in the U.S. lead in broiler production? Georgia, Alabama, and Arkansas Mississippi, Georgia, and Florida Arkansas, California, and Michigan Most farmers grow chickens on a contract. What does growing on contract mean? Grower The Grower Supplies: House Utilities Labor Shavings Cleaning Supplies
Company (Con Agra, Perdue,etc.) The Company Supplies: Chicks Feed Medicine Expertise
Layer Production Eggcellent!!!!
Layer Production Did you know? A layer hen in production can lay almost 300 eggs/year and this number is rising! In 1900, hens only laid 100 eggs/year!
Are the eggs you buy in the store fertilized or unfertilized? They are unfertilized! Hens do not need a rooster to lay eggs.
Can you name some foods that have eggs in them? Angel food cake, mayonnaise, egg nog, bread, and noodles are just a few products with eggs! What are the parts of an egg?
EGG GRADING Eggs can be Grade AA, A, or B And Small, Medium, or Large
Eggs that are misshapen, cracked, or dirty are not sold to the consumer. These eggs are classified as LOSS.