Monday, July 20, 2009
What is it with Grade?
Majority opt to buy eggs from the grocery shop with two factors: cheap and fresh. Some of us will consider the quality of the eggs; omega-3, free cholesterol, free antibiotics or even if those eggs are highly sterilized. Does the grade of an egg determines the protein content in it? Tell me what you think.
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Assalamualaikum....tis is my opnion, the grade f eggs show the contains for a value nutrition, for omega 3, it may be conatains...many protein and less fat..
ReplyDeletePlease link to http://reiatsucallosum.blogspot.com/
ReplyDeletePlease link to http://reiatsucallosum.blogspot.com/
ReplyDeleteto read my comment on the title above.
Please link to http://reiatsucallosum.blogspot.com/
ReplyDeleteto read my comment about the Biuret assay.
Siapa "Comel"tu?..
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ReplyDeletelet see my blog....i find something new about egg
ReplyDeleteThe grading has nothing to do with the nutritional value. Since the percentage difference of protein concentration between those grades is not signficance, hentam saja what you want to eat..haha..
ReplyDeleteLink here to read more:
http://reiatsucallosum.blogspot.com/2009/07/d20071029475-what-is-with-grade.html
please go to http://hidayah029446.blogspot.com/2009/07/what-with-grade_25.html
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ReplyDeletesalam. please link to http://farahana29444.blogspot.com/
ReplyDeletetq.
new information to those who loves eating eggs..go n see my blog
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ReplyDeletep/s: jgn mkn telur bnyk2...nanti kolesterol tinggi, hehe
link to http://winkwinkesmrld.blogspot.com
ReplyDeleteProtein is component which many found inside all cells. Different protein once his molecular weight. Protein content in crude or ripe egg was 12.9 %.For my opinion protein content egg uncoloured egg grade. This is because our group found protein content higher in the grade B..further information please link to my page...
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eggs. http://marzianwmc.blogspot.com/
link to http://norhafizaabdrahim.blogspot.com
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salam..
ReplyDeleteplease linked to http://divaofbiology.blogspot.com/..to read my comment and opinion about the Biuret Assay..
TQ..(",)
salam..
ReplyDeleteplease linked to http://divaofbiology.blogspot.com/..to read my comment and opinion about the Biuret Assay..
::mastura d20071029420::
please link to http://doraemon-diena.blogspot.com/
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ReplyDeletesalam..
ReplyDeleteplease linked to http://divaofbiology.blogspot.com/..to read my comment and opinion about the Biuret Assay..
by:
D20071029418 (ZARINA)
salam..
ReplyDeleteplease linked to http://divaofbiology.blogspot.com/..to read my comment and opinion about the Biuret Assay..
by:
D20071029417 (suhaiza)
please go to this page to view my comment on the relationship of eggs grades and the protein content:
ReplyDeletehttp://mybiochempage.blogspot.com/
Salam..
ReplyDeletethis is my opinion.
http://biochemistrymistery.blogspot.com/2009/07/what-is-it-with-grade.html
Salam.
ReplyDeleteAll eggs sold at grocery stores must meet strict standards. Only those of high quality reach the consumer. Eggs must be checked first. Then,process where eggs are passed over a strong light to show the shell and interior.
They are categorized by grade and size; based on the inner and outer quality of the egg.
Egg can change according to time, so
eggs must be stored in the refrigerator to maintain Grade A quality. Eggs kept at room temperature deteriorate as much in a day as they do in a week under refrigeration.
As an egg ages:
•The air cell becomes larger
•The yolk becomes flatter, larger and breaks more easily
•he thick white becomes thin and watery.
However, we also have to realize egg contain a protein that give us energy and nutrition without look to the gred.
The egg colour is safe to eat.
SHELL COLOUR
Shell colour may vary from white to brown, depending upon the breed of the hen. There is no difference in nutritive value, flavor or cooking performance between a white shelled and brown shelled egg.
YOLK COLOUR
Yolk colour reflects the type of grain in the hen's feed. A wheat-based diet yields a lemon yellow yolk colour. A corn or alfalfa-based diet yields an orange yellow yolk colour.
EGG WHITE COLOUR
Sometimes a raw egg may have a greenish hue due to the presence of riboflavin (Vitamin B2). Sometimes the raw egg white may be cloudy. This is due to the natural presence of carbon dioxide which has not had time to escape through the shell and thus indicates a very fresh egg. In both cases, the egg is perfectly safe to eat.
BLOOD SPOTS
Blood or "meat" spots are occasionally found on an egg yolk. These tiny red or red-brown spots are not harmful. They are caused by the rupture of a blood vessel during formation of the egg. Blood spots do not indicate a fertilized egg. Candling reveals most blood spots and those eggs are removed, but even with electronic spotters, it is impossible to catch all of them. If desired, the spot can be removed with the tip of a clean knife prior to cooking. These eggs are safe to eat. So, i can conclude that egg is still have the protein even the grade is different.
salam..
ReplyDeleteplease visit to my blog for the comment about the relationship between protein content and egg grade
http://bio-sensei.blogspot.com
please visit nazbeela.blogspot.com..thank you
ReplyDeleteplease visit http://raja-ermalawati.blogspot.com/....tq
ReplyDeletemy result for biuret assays exp.
ReplyDeletelink to http://winkwinkesmrld.blogspot.com/
please link to dieysensei.blogspot.com.tq
ReplyDeleteview my link at http://zatibiology.blogspot.com/
ReplyDeletesalam
ReplyDeleteplez visit our blog
mohd za'im (d20071029505)
nor fadhilah (d20071029484)
hamidaton salihah (d20071029504)
suliha (d20071029506)
dayang khatijah (d20061027990)
please linked to http://divaofbiology.blogspot.com/..to read my comment and opinion about the Biuret Assay..
ReplyDelete.muhammad aiezad asni.
.d20071029434.
please link to
ReplyDeletehttp://yojachinggu.blogspot.com
to read my comment on protein determination
The LOwry protein assay method combines the reaction of cupric ions with the peptide bonds under alkaline conditions (the Biuret test) with the oxidation of aromatic proteins residues. The Lowry method is best used with protein concentrations of 0.01-1.0 mg/mL. and is based on the reaction of Cu+, produced by the oxidation of peptide bonds with Folin's reagent. The reaction mechanism is not well understood but involve reduction of the Folin's reagent and oxidation of aromatic residues. The concentration of the reduced Folin's reagent is measured by absorbance at 750nm. As a result, the total concentration of protein in the sample can be deduced from the concentration of Trp and Tyr residues that reduce the Folin reagent.
ReplyDeleteFrom our experiment,egg with the gred A have higher protein level which is 0.125 followed by egg with gred B, C and K. Higher absorbance will determined the protein level contain in egg.
So the conclusion, we can determined the protein level using Lowry assay or Biuret assay.
please linked to www.divaofbiology.blogspot.com
ReplyDeleteTQ...
siti maimun bt ali al tamas...
By: D20061027995
ReplyDeleteAssalamualaikum…Dr….Dengan nama Allah yang maha pemurah lagi penyayang……..
From the lab experiment on protein, i was learned some technique to determine protein concentrations. There are two ways to determine concentration protein, that is biuret assay and lowry assay. Our group does has used procedure for lowry assay to determine the concentrations of protein. From the results i found that is no comparison between taken reading lowry reagent 1 and lowry reagent 2. But for the best choosen i feel lowry reagent 2 is the best.
For the absorbance, from our result i found that, the egg gred B shown the higher average level protein which is 1.439 and followed egg gred K= 1.137, A =1.134 and C= 1.033 higher of protein. For the graph shown the is not constant, maybe during our put the sample in the absobance reading the air was entered the absorbance. So the are one factor effect the taken reading. Before we putted the sample, we must slowly shake first to makesure all the sample mix and no bubble come out with sample t
For the conclusion I conclude that, the protein level can be determine by using lowry assay and the I has learned some method and technique to determine the level and concentrations of protein.
assalamualaikum w.b.t
ReplyDeleteIn my opinion, the grading process eggs are examined for both interior and exterior quality and are sorted according to weight (size)not determine by the protein content in it. Grade quality and size are not related to one another. In descending order of quality, grades are AA, A and B. There is no difference in nutritive value between the different grades.
Because production and marketing methods have become very efficient, eggs move so rapidly from laying house to market that you will find very little difference in quality between Grades AA and A. Although grade B eggs are just as wholesome to eat, they rate lower in appearance when broken out. Almost no Grade B's find their way to the retail supermarket. Some go to institutional egg users such as bakeries or food service operations, but most go to egg breakers for use in egg products.Besides that, the candler uses the size of the air cell as one basis for determining grade. In Grade AA eggs, the air cell may not exceed 1/8-inch in depth and is about the size of a dime. The air cell of Grade A eggs may exceed 3/16-inch in depth. For Grade B eggs, there is no limit on air cell size.
Our group already posted our result and discussion for the second experiment (PROTEIN). Please linked to http://fatensensei.blogspot.com/....TQ..(^_^)
ReplyDeleteIn my opinion, the grade of an egg doesn't determine the protein content in it because they have specific criteria to grade them into categories. In order of decreasing quality, grades are A, B, and C. All ungraded eggs sold to consumers must meet B standards. “Restricted eggs” do not meet B standards; their disposition is regulated to prevent them from reaching consumers, although two types of restricted eggs, checks (the shell is cracked but the membrane beneath is not broken), and dirties, may be sold to factories equipped to process them properly.
ReplyDeleteAll graded eggs must be clean and have sound, whole shells. Grade B may show some staining provided it covers less than 25% of the shell, and the shell may be misshapen or have thin spots, ridges, and other textural defects. There are no color requirements.
The main difference between the grades is internal, and mostly reflects the freshness of the egg. The egg also classified due to the air cell in the egg. Grade A has least deep air cell, followed by grade B and grade C. The egg white should be thick and clear; the yolk firm and well-defined.
Quality is more obvious once the egg is broken. The yolk of a grade A egg is tall; the white doesn't spread out much, and there is more thick white than thin white. The yolk of a grade B egg is flattened; it has more thin white than thick white and will spread out to cover a larger area.
For my opinion, the grades of the egg do not determine the protein content. This is because the grades of the egg only determine the size of the egg but not their protein content. Contrary to popular belief, egg 'grade' or 'quality' has nothing to do with nutritional value. As I know, the egg’s grade had determined by their size. For grade A, the egg is larger than grade B. For grade B, the egg is larger than grade C. In descending order of quality grades are A, B and C. My opinion, it not mean that when the size of the egg large they have high protein content. For example, “telur ayam kampung” have higher protein content compare to other chicken egg although they are small in size. Consider to quality of the egg, “telur ayam kampung” free antibiotics. The large eggs have high cholesterol. So, depend on individual which grade they want to choose. For me, as the conclusion, the grades of the egg do not determine the protein content.
ReplyDeletePlease linked to http://mirameer.blogspot.com/ to read our group discussion for the second experiment:PROTEIN.
ReplyDeleteto read discussion for second experiment:Protein for my group linked to http://maijasensei.blogspot.com/
ReplyDeleteFerdinand Ngu Hieng Yen D20071029508
ReplyDeleteChoy Yee Xin D20071029524
Wong Yih Huey D20071029533
Yip Bao Shin D20071029543
Hu Xin Han D20071029559
Please linked to http://ferdinandngu.blogspot.com/2009/08/protein-assays-report.html.
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ReplyDeletesalam...
ReplyDeleteplease linked to http://www.faderqnana.blogspot.com..
our group discussion about this topic is at here..
thnk you...=P
Salam
ReplyDeleteperbincangan kami mengenai protein experiment ada di blog SERIKAND BIOLOGI...
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