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ANSC 201 > Lecture 3- Eggs > Flashcards

Lecture 3- Eggs Flashcards

1
Q

Bird vs. mammalian eggs

A

Large vs. microscopic (egg is still largest cell in body)

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2
Q

What % of the egg is shell, shell membranes

A

11%

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3
Q

what % of egg is yolk

A

31%

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4
Q

What % of egg is albumen

A

58%

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5
Q

What % of altricial egg is yolk

A

20%

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6
Q

What is the shell structure made of?

A

Cross linking CaCO3 (calcium carbonate or calcite)

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7
Q

2 benefits of shell design

A

Permit gaseous exchange and nutrient (mineral) source

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8
Q

Shell membranes are made up of

A

Tough mats of protein

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9
Q

What is the formation, location, and function of air cells?

A

Liquid contracts as it cools, blunt end of egg btw inner + outer membranes, supply air to embryo at beginning of respiration

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10
Q

3 functions of albumen

A

Insulation
Shock absorption
Nutrient source

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11
Q

4 layers of albumen and % of total for each

A

Outer thin 23%
Firm/dense 57%
Inner thin 17%
Chalaziferous (thick white) 3%

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12
Q

Purpose of chalazae

A

Extend to dense albumen and stabilize yolk position

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13
Q

Yolk formation

A

Layers of nutrients for embryo surrounded by Vitelline membrane

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14
Q

Blastodisk

A

White, circular, opaque, infertile

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15
Q

Blastoderm

A

Oval, transparent center, opaque margins, fertile

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16
Q

Blood spot

A

Blood vessel rupture in yolk follicle during ovulation

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17
Q

Double yolk

A

2 yolks meet in oviduct (most common defect)

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18
Q

4 germicidal properties (physical defense)

A

Shell- CaCO3 is a drying agent
Shell membranes- pores work as filters
Avidin- bind of biotin to interfere bacterial growth (in albumen)
Lysozyme- dissolves/lyses bacteria (in albumen)

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19
Q

Where is most protein in an egg?

A

The yolk and albumen

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20
Q

Where is almost all fat in an egg?

A

Yolk

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21
Q

What % of egg contents is water

A

74%

22
Q

What % of egg contents is dry matter?

A

26%

23
Q

What % of egg contents is proteins?

A

13%

24
Q

What % of egg contents is fats?

A

11%

25
Q

What % of egg contents is carbohydrates?

A

1%

26
Q

What % of egg contents is minerals?

A

1%

27
Q

6 factors that vary egg composition

A

Type of bird, strain of bird, day-to-day variation, weather/climate, nutrition, disease

28
Q

What three minerals are mainly found in the shell?

A

Ca, Mg, P

29
Q

What 9 minerals are in eggs?

A

Ca, Cl, Fe, Mg, S, K, P, Na, I

30
Q

Egg protein names start with

A

Ovo/ Ova

31
Q

Egg’s are known as

A

Nature’s best protein

32
Q

What % of egg fats are triglycerides?

A

62%

33
Q

What % of egg fats are phospholipids?

A

33% (freezes less than milk)

34
Q

What % of egg fat is sterols (cholesterol)?

A

5%

35
Q

What is in trace amts. in egg fat?

A

Cerebrosides

36
Q

What 5 fatty acids are most common in eggs?

A

Myristic 1%, Palmitic 27%, Stearic 6%, Oleic 50%, Linoleic 11%

37
Q

What % of egg fatty acids are saturated?

A

34% (1/3)

38
Q

Where are carbohydrates in eggs?

A

Little in albumen

39
Q

What vitamins do eggs have?

A

All (especially B, not much of C)

40
Q

What 5 aspects do consumers like in eggs?

A

Sounds + clean shells, no blood/meat spots, no off-flavors, uniformity, a lot of firm albumen

41
Q

What 3 factors from the bird that influence egg quality?

A

Genetics
Physiology (blood/meat spots)
Nutrition

42
Q

At higher temps it take ____ days for yolk to flatten?

A

Less

43
Q

Egg shrinkage

A

Loss of water b/c of low humidity, air cell grows

44
Q

Liquefaction

A
  1. CO2 lost to atmosphere
  2. Albumen binds less H2O
  3. Yolk enlarges
    (No microorganisms involved)
45
Q

Eggs should be stored at ____ temp and ____ humidity.

A

Low (4-12C/45-55F), high (80%+)

46
Q

Grading is based on

A

Consumer preferences

47
Q

Candling: an AA graded egg will have

A

A small air cell, faint/not visible yolk, firm albumen, no blood/meat spots, sound shell

48
Q

Candling: a B graded egg will have

A

A large air cell, visible + mobile yolk, liquid albumen, blood/meat spots, bad shell

49
Q

Breakout method: an AA graded egg will have

A

High yolk height and less spread albumen

50
Q

Color has no effect on egg quality but…

A

People like uniformity

ANSC 201 (22 decks)

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