DRIED WHOLE EGG POWDER: III. A REFRACTOMETRIC METHOD FOR THE DETERMINATION OF SOLUBILITY

1943 ◽  
Vol 21d (7) ◽  
pp. 203-210 ◽  
Author(s):  
W. Harold White ◽  
G. A. Grant
Keyword(s):  
Sodium Chloride ◽  
Petroleum Ether ◽  
Potassium Chloride ◽  
Water Soluble ◽  
Soluble Nitrogen ◽  
Refractometric Determination ◽  
Curvilinear Relation ◽  
Egg Powder ◽  
Whole Egg

The refractometric determination of the solubility of dried, whole egg powder was found to be affected by the method of defatting, the nature of the fat and protein solvents, the ratio of protein solvent to powder, the method of equilibration, and time of extraction. These factors were standardized by defatting egg powder with petroleum ether and extracting for a period of two hours with a 5% solution of sodium chloride. The refractometric value of the extract was determined at 25 °C. using an Abbé refractometer.The refractometric value was linearly related to the content of water soluble nitrogen of whole powder and to the potassium chloride value of defatted powder. A curvilinear relation was obtained with the content of crude albumin nitrogen and with the potassium chloride value of whole egg powder.

DRIED WHOLE EGG POWDER: VI. EFFECT OF STORAGE TEMPERATURE AND GAS PACKING ON KEEPING QUALITY

1943 ◽  
Vol 21d (9) ◽  
pp. 271-276 ◽  
Author(s):  
W. Harold White ◽  
M. W. Thistle ◽  
Margaret Reid
Keyword(s):  
Carbon Dioxide ◽  
Beneficial Effect ◽  
Potassium Chloride ◽  
Storage Temperature ◽  
Keeping Quality ◽  
Egg Powder ◽  
Whole Egg

Dried whole egg powders were obtained from three different manufacturers and stored at temperatures ranging from 7.1° to 32.1 °C. for periods up to six months. Quality was assessed by determination of fluorescence and potassium chloride values. At 23.8 °C. the rate of deterioration was comparatively rapid; at 32.1 °C. it was markedly so. To maintain quality during storage and transport dried egg should be stored at a temperature of 15.6 °C. or lower.The effect on keeping quality of packing in nitrogen, carbon dioxide, in vacuo, or in the form of compressed tablets was studied. Carbon dioxide alone had beneficial effect.

DRIED WHOLE EGG POWDER: IV. EFFECT OF MOISTURE CONTENT ON KEEPING QUALITY

1943 ◽  
Vol 21d (7) ◽  
pp. 211-222 ◽  
Author(s):  
W. Harold White ◽  
M. W. Thistle
Keyword(s):  
Moisture Content ◽  
Potassium Chloride ◽  
Single Factor ◽  
Keeping Quality ◽  
Effect Of Moisture ◽  
Egg Powder ◽  
Whole Egg

Dried whole egg powders, obtained from three different manufacturers, were adjusted to contain from 2 to 8.5% moisture, and held at temperatures ranging from 7.1° to 43.3 °C. Quality was assessed by determination of the fluorescence, potassium chloride, and refractometric values.Temperature was the most important single factor studied in affecting the keeping quality of dried egg. However, at all temperatures the rate of deterioration increased with increase in the moisture content. To maintain quality during storage and transport, dried egg should contain not more than 5% moisture and preferably 2% or less.

DRIED WHOLE EGG POWDER: II. EFFECT OF HEAT TREATMENT ON QUALITY

1943 ◽  
Vol 21d (7) ◽  
pp. 194-202 ◽  
Author(s):  
W. Harold White ◽  
M. W. Thistle
Keyword(s):  
Heat Treatment ◽  
Potassium Chloride ◽  
Refractive Indices ◽  
Egg Powder ◽  
Water Values ◽  
Whole Egg

The effect on quality of heating dried egg powders from two Canadian plants at temperatures ranging from 26.7° to 60.0 °C. for periods of from three hours to seven days was investigated. Quality of the treated powders was assessed by determination of the fluorescence, potassium chloride, and water values and the pH and refractive indices of the potassium chloride and aqueous extracts.The rate of deterioration of quality was on the average usually greatest on heating for one day at temperatures of 43.3 °C. and higher. However, some change was observed even at 26.7 °C. after one day. The powders from the two plants behaved similarly. Interpretation of the results in terms of the rate at which egg powder should be cooled after drying indicated that a temperature of 26.7 °C. or less should be attained within three hours if deterioration in quality is to be prevented.

Automatic Potentiometric Titration of Sodium Chloride in Certifiable Water-Soluble Colors

1974 ◽  
Vol 57 (2) ◽  
pp. 356-357
Author(s):  
Charles Graichen ◽  
John E Bailey
Keyword(s):  
Sodium Chloride ◽  
Potentiometric Titration ◽  
Water Soluble ◽  
Potentiometric Determination

Abstract A Fisher Titralyzer® is used for a rapid automatic potentiometric determination of sodium chloride in certifiable colors. The sulfonated colors are dissolved in water and the solution is titrated. The water-soluble fluorescein colors are first precipitated with acid, and an aliquot of the filtrate is titrated. The method is applicable to all certifiable water-soluble colors except D&C Red No. 19.

DRIED WHOLE EGG POWDER: XXIII. THE EFFECT OF MOISTURE CONTENT AND METHOD OF PACKING ON THE STORAGE LIFE OF DRIED SUGAR–EGG MIXTURES

1946 ◽  
Vol 24f (6) ◽  
pp. 430-436
Author(s):  
R. L. Hay ◽  
Jesse A. Pearce
Keyword(s):  
Carbon Dioxide ◽  
Moisture Content ◽  
Beneficial Effect ◽  
Potassium Chloride ◽  
Storage Life ◽  
High Moisture ◽  
Effect Of Moisture ◽  
Egg Powder ◽  
Whole Egg

Dried sugar–egg powders, obtained from a commercial Canadian source, were adjusted to 1.4, 2.8, and 3.2% moisture and stored at 40°, 80°, and 120° F. from 1 to 52 weeks. Quality of the powder was assessed by measurement of fluorescence, potassium chloride value, pH, and foaming volume. The rate of deterioration increased with an increase in moisture content at 80° and 120° F. The effect of moisture content on fluorescence and potassium chloride values was negligible at 40° F., but high moisture in powders stored at this temperature accelerated the development of acidity and the loss in baking quality as assessed by foaming volume.Packing in carbon dioxide, nitrogen, and in vacuo had a slight beneficial effect on dried sugar–egg powder.

DRIED WHOLE EGG POWDER: XX. THE EFFECT OF GRADE OF EGGS, LOCALITY AND MONTH OF PRODUCTION, AND CLIMATIC CONDITIONS ON THE SOLIDS CONTENT OF LIQUID EGG AND ON THE QUALITY OF THE POWDER PRODUCED

1946 ◽  
Vol 24f (4) ◽  
pp. 215-223 ◽  
Author(s):  
Jesse A. Pearce ◽  
Margaret Reid ◽  
Miss B. Metcalfe ◽  
H. Tessier
Keyword(s):  
Potassium Chloride ◽  
Egg Production ◽  
Quality Measures ◽  
Climatic Conditions ◽  
Quality Attribute ◽  
Egg Powder ◽  
Solids Content ◽  
Whole Egg ◽  
Average Fluorescence

Grade A large eggs had the lowest average solids content (25.6%) of the grades studied and Grade C eggs had the highest (26.6%). The solids content increased during the period from December 1944 to July 1945. The total increase during this interval was about 0.5%.The average potassium chloride value of powder produced from Grades B and C eggs was higher than the value for Grade A medium eggs; Graded medium and pullet eggs produced powder better in this quality attribute than Grade A large (differences of about 2%). The use of Grade C eggs resulted in a powder with an average fluorescence value about 2 units greater than for powder from any other grade of eggs. The month of egg production affected quality measures on the resulting powder. As the season progressed there was a decrease in the fluorescence value and pH and an increase in potassium chloride value and foaming volume value.The changes noted could not be attributed to climatic conditions, but may be attributable to feeding practices and to increased age of the hen.

An Improved Delves Cup Atomic Absorption Procedure for Determination of Lead in Blood and Urine

1972 ◽  
Vol 18 (11) ◽  
pp. 1312-1317 ◽  
Author(s):  
Eugene D Olsen ◽  
Peter I Jatlow
Keyword(s):  
Sodium Chloride ◽  
Potassium Chloride ◽  
Atomic Absorption ◽  
Similar Technique ◽  
Lead In Blood ◽  
Direct Use

Abstract The Delves [Analyst (London) 95, 431 (1970)] cup atomic absorption procedure for determination of lead in blood has been studied in detail and modified to permit the direct use of aqueous standards. Precision has been improved by stabilizing the burner mount. The small nonspecific absorption is caused by molecular sodium chloride and potassium chloride, and can be compensated for by including sodium chloride in the aqueous standards. If the cups are pre-coated with albumin, aqueous standards can be used and the more complicated method of additions is obviated. A similar technique was used to examine the analysis of lead in urine.

DRIED WHOLE EGG POWDER: XXVIII. REPRODUCIBILITY AND INTERRELATION OF METHODS OF ASSESSING QUALITY

1949 ◽  
Vol 27f (2) ◽  
pp. 73-79 ◽  
Author(s):  
Jesse A. Pearce ◽  
M. W. Thistle
Keyword(s):  
Particle Size ◽  
Potassium Chloride ◽  
Density Measurements ◽  
Baking Quality ◽  
Fluorescence Measurements ◽  
Egg Powder ◽  
Whole Egg ◽  
Spray Dried

The relation between palatability and fluorescence value previously established for 33 samples of plain egg powder, was substantiated by comparisons for 118 samples. Fluorescence measurements were more readily reproduced among various laboratories than measurements of potassium chloride value. Batter density measurements were found to be a satisfactory measure of the baking quality of sugar–egg powder and were more convenient than the baking of test cakes. Particle size of spray-dried sugar–egg powder was also related to baking quality; powder falling between 50 and 200 mesh (U.S. Bureau of Standards) yielded the lightest sponge goods.

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