scholarly journals The Relations between Yolk and White in the Hen's Egg

1934 ◽  
Vol 11 (3) ◽  
pp. 228-242
Author(s):  
A.J. M. SMITH
Keyword(s):  
Freezing Point ◽  
Egg Yolk ◽  
Viscous Medium ◽  
High Fat ◽  
Hen’S Egg ◽  
Egg Yolks ◽  
Real Phenomenon ◽  
Osmotic Behaviour ◽  
The Difference ◽  
The Moment

Egg-yolk from newly laid infertile hen's eggs is in equilibrium with ice at approximately -0·57°C., and the difference between the freezing-points of egg-white and egg-yolk is a real phenomenon. The osmotic behaviour of intact egg-yolks confirms this value for the freezing-point and indicates that the difference still exists in the intact egg. At the moment of leaving the hen the freezing-point depression of both white and yolk is considerably greater owing to the presence of carbon dioxide which subsequently escapes. Ice forms much more slowly in egg-yolk than in aqueous solutions under similar conditions, probably because of the retardation of diffusion and heat transfer in a viscous medium of high fat content. The author's acknowledgments are due to Mr H. J. Shepherd, who carried out the whole of the experimental work described in the paper.

scholarly journals Osmotic pressures in the henʼs egg

1934 ◽  
Vol 114 (789) ◽  
pp. 436-440 ◽  
Keyword(s):  
Osmotic Pressure ◽  
Vapour Pressure ◽  
Freezing Point ◽  
Egg Yolk ◽  
Egg White ◽  
Vitelline Membrane ◽  
Osmotic Gradient ◽  
Hen’S Egg ◽  
The Difference ◽  
The Hill

In a recent paper Howard (1932) claims to have shown, by three methods, that the "expected" osmotic equilibria exist between the yolk and white of a hen's egg. Johlin (1933) has criticized her technique of cryhydric measurement and re-asserted that the yolk and white of an egg hive different values for depression of freezing point. Although Needham (1931) and Meyerhof (1931) have considered the possibility of the outer layer of yolk having a lower osmotic pressure than the inner, Howard gives no experimental evidence indicating the existence of an osmotic gradient within the yolk. The methods she used being apparently incapable of showing the difference in osmotic pressure between the whole yolk and the whole white of an egg were presumably unable also to detect the osmotic gradient in the yolk. Grollman's (1931) criticisms of the Hill thermo-electric method for the measurement of vapour pressures when employed with viscous solutions were repeated by Howard, with no other evidence than that it gave results which disagreed with her own. In particular, Bateman's low vapour pressure depression found in mixtures of egg yolk and egg white are declared to be incompatible with high vapour pressure depressions for yolk. It is strange that in the differentiation of the properties of egg yolk and white so many authors should have considered the yolk as homogeneous. It is a well-known fact that the formation of an egg yolk occurs by daily deposits in the ovary of the hen. These extend over several days and that the integrity of the daily deposit is maintained more or less for many days is evidenced by observation of the spherical zones in the yolk of a frozen egg that has been sectioned. Also it is easy to withdraw from the centre of the yolk, using a fine pipette, white yolk which is different chemically from the surrounding yellow yolk. Since no membrane is known to separate these two kinds of yolk nor the daily deposit of yolk, the existence of this non-homogeneity within the yolk must be an indication of the slowness of equilibration inside a hen's egg. Hence, when one speaks of the difference in osmotic pressure of average egg white and average egg yolk, no conclusions can be drawn logically regarding the difference in osmotic pressure on opposite sides of the vitelline membrane. As the Hill thermoelectric method of measuring vapour pressure requires but small quantities of solution, it was of interest to use this micro method to study the difference in osmotic pressures of samples of yolk and white obtained on opposite sides of the membrane.

The Osmotic Relations Between White and Yolk in the Hen's Egg

1932 ◽  
Vol 9 (3) ◽  
pp. 322-331
Author(s):  
J. B. BATEMAN
Keyword(s):  
Vapour Pressure ◽  
Freezing Point ◽  
Bound Water ◽  
Egg Yolk ◽  
Sodium Lactate ◽  
Point Of View ◽  
Protein Solutions ◽  
Hen’S Egg ◽  
Pressure Changes ◽  
Active Substances

1. The existence of a real osmotic difference between white and yolk of the hen's egg has been confirmed. 2. Hill's vapour-pressure thermopiles are shown to be reliable when used with viscous protein solutions such as egg-yolk. 3. The vapour-pressure changes which occur on mixing white and yolk indicate a removal of osmotically active substances. They do not agree with the freezing-point determinations of Straub. 4. The bearing of this result on the osmotic changes occurring in the fertilised and unfertilised egg is discussed. 5. The effects of diluting white and yolk with water and with various salt solution is studied from the point of view of 3 (above) and in relation to the problem of bound water. It is concluded that the amount of bound water in both white and yolk is small. The effect of solid sodium chloride on the vapour pressure of these substances confirms this conclusion. 6. Urea appears to dissolve in egg-white with normal depression of vapour pressure; urea and sodium lactate are largely removed from solution when added to yolk. Glucose is not so removed.

scholarly journals Notes

1933 ◽  
Vol 112 (779) ◽  
pp. 477-479
Keyword(s):  
Osmotic Pressure ◽  
Recent Work ◽  
Living Cell ◽  
Biological Theory ◽  
Freezing Point ◽  
Living Cells ◽  
Hen’S Egg ◽  
Chemical Complex ◽  
The Difference ◽  
The Many

Recent work on the osmotic pressure of the hen’s egg has introduced a sense of uncertainty as to the value of the many comparisons which have been made between osmotic pressures of the blood, body fluids, and surrounding media. The uncertainty pertains not to theory but to a simple matter of fact and, as this involves that most fundamental datum for biological theory—viz., the state of the water in the living cell—there is urgent need to have it cleared up. The fact in dispute is the freezing point of the yolk and white of the bird’s egg. Atkins in 1909 by measurements, obviously made with the greatest care, found “no difference between the freezing point of white and yolk of the same egg and a mixture of white and yolk gave the same depression.” Atkins (1909) used the ordinary Beckmann technique and so, too, did Straub (1929) twenty years later, but with a surprisingly different result for he found a constant difference between white and yolk of the hen’s egg amounting on the average to —0·15° C. A. V. Hill (1930) confirmed Straub’s (1929) finding by a different method. He compared the fall in temperature caused by evaporation with that of water and from the difference calculated the osmotic pressure. Howard (1932) using the Beckmann method again found no difference in the freezing point of white and yolk. In these measurements the yolk was puddled by stirring so that at sometime or another the structure was broken down. Yolk is not only a chemical complex but it is alive, gross mechanical disturbance might, therefore, have the effect it usually has on living cells and cause chemical breakdown with consequent fall of the freezing point. Hale’s experiments were designed to explore this possibility by observing directly the freezing point of intact yolk and white.

scholarly journals Cryopreservation of lumpfish Cyclopterus lumpus (Linnaeus, 1758) milt

2014 ◽  
Author(s):  
Gunnvør Norðberg ◽  
Asa Johannesen ◽  
Regin Arge
Keyword(s):  
Egg Yolk ◽  
Dimethyl Sulphoxide ◽  
Potassium Bicarbonate ◽  
Computer Assisted ◽  
Cyclopterus Lumpus ◽  
Percentage Points ◽  
Stable Production ◽  
Hen’S Egg ◽  
Original Medium ◽  
The Difference

This study has established a successful protocol to cryopreserve lumpfish Cyclopterus lumpus (Linnaeus, 1758) milt. Three cryosolutions were tested based on Mounib’s medium; the original medium including reduced l-glutathione (L-Glu), the basic sucrose and potassium bicarbonate medium without L-Glu, or with hen’s egg yolk (EY). Dimethyl sulphoxide (DMSO) was used as the cryoprotectant along with all three diluents in a 1 to 2 dilution. Cryopreservation was performed with the mentioned cryosolutions at two freezing rates. Motility percentages of spermatozoa were evaluated using ImageJ with a computer assisted sperm analyzer (CASA) plug-in. Findings revealed that spermatozoa cryopreserved in Mounib’s medium without L-Glu had a post-thaw motility score of 8.64 percentage points (pp) higher than to that with added L-Glu, and an addition of EY to the Mounib’s medium lowered the post-thaw motility score by 15.07 pp. The difference in motility between both freezing rates was 5.23 pp, and samples cryopreserved on a 4.8 cm high tray resulted in a better post-thaw motility score. Cryopreserved milt had a 23.76 pp lower post-thaw motility score when compared with fresh milt. Cryopreservation of lumpfish milt has, to our knowledge, never been successfully carried out before. The established protocol will be a main contributing factor in a stable production of lumpfish juveniles in future.

scholarly journals Cryopreservation of lumpfish Cyclopterus lumpus (Linnaeus, 1758) milt

2014 ◽  
Author(s):  
Gunnvør Norðberg ◽  
Asa Johannesen ◽  
Regin Arge
Keyword(s):  
Egg Yolk ◽  
Dimethyl Sulphoxide ◽  
Potassium Bicarbonate ◽  
Computer Assisted ◽  
Cyclopterus Lumpus ◽  
Percentage Points ◽  
Stable Production ◽  
Hen’S Egg ◽  
Original Medium ◽  
The Difference

This study has established a successful protocol to cryopreserve lumpfish Cyclopterus lumpus (Linnaeus, 1758) milt. Three cryosolutions were tested based on Mounib’s medium; the original medium including reduced l-glutathione (L-Glu), the basic sucrose and potassium bicarbonate medium without L-Glu, or with hen’s egg yolk (EY). Dimethyl sulphoxide (DMSO) was used as the cryoprotectant along with all three diluents in a 1 to 2 dilution. Cryopreservation was performed with the mentioned cryosolutions at two freezing rates. Motility percentages of spermatozoa were evaluated using ImageJ with a computer assisted sperm analyzer (CASA) plug-in. Findings revealed that spermatozoa cryopreserved in Mounib’s medium without L-Glu had a post-thaw motility score of 8.64 percentage points (pp) higher than to that with added L-Glu, and an addition of EY to the Mounib’s medium lowered the post-thaw motility score by 15.07 pp. The difference in motility between both freezing rates was 5.23 pp, and samples cryopreserved on a 4.8 cm high tray resulted in a better post-thaw motility score. Cryopreserved milt had a 23.76 pp lower post-thaw motility score when compared with fresh milt. Cryopreservation of lumpfish milt has, to our knowledge, never been successfully carried out before. The established protocol will be a main contributing factor in a stable production of lumpfish juveniles in future.

scholarly journals OSMOTIC RELATIONSHIPS IN THE HEN'S EGG, AS DETERMINED BY COLLIGATIVE PROPERTIES OF YOLK AND WHITE

1932 ◽  
Vol 16 (1) ◽  
pp. 107-123 ◽  
Author(s):  
Evelyn Howard
Keyword(s):  
Osmotic Pressure ◽  
Freezing Point ◽  
Marked Change ◽  
Egg Yolk ◽  
Ice Formation ◽  
Vital Activity ◽  
Hen’S Egg ◽  
Vapor Pressure Measurements ◽  
Osmotic Pressure Difference

The osmotic pressure of the yolk and white of the hen's egg have been shown to be identical, by means of direct freezing point determinations, dialyses, and vapor pressure measurements. Dialysates of egg yolk slow the rate of ice formation compared with NaCl solutions. They also show a marked change of freezing rate as the freezing point is approached. The anomalous freezing behavior of this material may lead to errors in the determination of the true freezing point which would tend to make the value for the yolk erroneously low. The postulate of a vital activity at the yolk membrane maintaining an osmotic pressure difference is thus shown to be unnecessary, since a simple osmotic equilibrium exists between the yolk and the white.

scholarly journals QUALITY INDICATORS OF EGGS OF LOHMANN BROWN AND LOHMANN SANDY CROSSBREEDS

2020 ◽  
Vol 21 (1) ◽  
pp. 162-167
Author(s):  
H. M. Romanyk ◽  
V. V. Fedorovych
Keyword(s):  
Chemical Composition ◽  
Dry Matter ◽  
Egg Yolk ◽  
Egg White ◽  
Hydrogen Ions ◽  
Egg Weight ◽  
Morphological Composition ◽  
Egg Yolks ◽  
Permissible Levels ◽  
The Difference

The paper presents the results of researches of the chemical and morphological composition of eggs of chicken crossbreeds Lohmann Brown and Lohmann Sandy. It was established that the chemical composition of egg yolks depended on the specific crossbreed and age of chickens. The chemical composition of the egg yolk of Lohmann Brown crossbreed mainly prevailed over the chemical composition of the egg yolk of Lohmann Sandy chickens of the same age, however this difference was mostly doubtful. The most relevant difference in the age of 21 weeks was in the content of the fat (0,16 % when Р<0,005), in the age of 49 weeks – in the content of the dry matter and ash (0,69% and 0,06 % respectively when Р<0,001 in both cases), in the age of 71 weeks – in the content of the protein and ach (0.18% (Р<0,01) and 0,24 % (Р<0,001) respectively). With aging of chickens, the most of the researched indicators of eggs of Lohmann Brown crossbreed underwent fluctuant changes, and only the content of the raw fat in the yolk decreased. At the same time, the eggs of Lohmann Sandy chickens of the same age demonstrated a lowering content of raw protein, raw fat and raw ash, while changes of the content of the dry matter had a fluctuant character. At the same time, with aging of both crossbreeds we observed the highly probable increase in the weight, length and width of eggs, the weight of the yolk, white and shell, while the thickness of the shell on the blunt end decreased with every next age period. The majority of morphological indicators of eggs of Lohmann Brown crossbreed exceeded the similar indicators of eggs of Lohmann Sandy chickens of the same age. This prevalence in the egg weight depending on the age period ranged from 6,81 to 7,95 grams, in the egg length – from 1,1 to 3,0 mm, in the egg width – from 1,6 to 1,8 mm, in the yolk weight – from 2,2 to 2,55 grams, in the egg white weight – from 3,83 to 4,44 grams. The concentration of hydrogen ions (pH) of the egg yolk and white depending on the age period and crossbreed of chicken ranged within 6,28-6,43 and 8,11-8,21 respectively, that corresponds to the permissible levels. The difference of the first indicator for birds of different crossbreeds was statistically reliable (P<0,001) and constituted 0,02-0,05 depending on the age period, while the difference in indicators related to the egg white was doubtful and comprised 0,02-0,13. The energy value of eggs of both controllable crossbreeds was almost equal, with the highly probable difference in the age of 21 weeks and 77 weeks.

6,8-Dihydroxypurine in the Hen’s Egg Yolk

1973 ◽  
Vol 28 (7-8) ◽  
pp. 482-483
Author(s):  
S. De Boeck ◽  
T. Rymen ◽  
J. Stockx
Keyword(s):  
Egg Yolk ◽  
Hen’S Egg

scholarly journals PSVIII-2 Antibody yield for polyclonal egg yolk antibody (IgY) production in laying hens

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 252-253
Author(s):  
Cherrie Nolden ◽  
Abbey Grisham ◽  
Dan Schaefer ◽  
Matt Akins ◽  
Mark Cook
Keyword(s):  
Repeated Measures ◽  
Laying Hens ◽  
Egg Yolk ◽  
Interleukin 10 ◽  
Cpg Odn ◽  
Slow Decline ◽  
Egg Yolks ◽  
Egg Yolk Antibody ◽  
To Receive ◽  
Phosphate Buffered Saline

Abstract Antibody production in egg yolks of immunized laying hens is an alternative to conventional mammalian production. Antibody yield peak and duration have not been described for immunoglobulin Y technology using Freund’s incomplete adjuvant (FIA) and C-phosphate-guanosine oligodeoxynucleotides (CpG-ODN) without the inclusion of Freund’s complete adjuvant for enhancing the immune response to an interleukin-10 (IL-10) peptide. This study sought to describe the antibody titer production for an 8 amino acid sequence from the surface of the bovine IL-10 protein (VMPQAENG) as the antigen emulsified with CpG-ODN and FIA in phosphate buffered saline (PBS). 60 hens were assigned to receive the complete vaccine (Peptide), 20 received the vaccine without the IL-10 peptide (Control), and 8 received a PBS injection (Blank). Hens were immunized with 0.25 mL in 4 locations, each breast and each thigh on days 1, 15 and 29. The complete vaccine delivered 0.6 mg IL-10 peptide, 8 µg CpG-ODN, and 0.33 mL FIA per hen on each vaccination day. Eggs were collected regularly until 175 days after the first immunization and the anti IL-10 peptide activities of the yolk were determined by ELISA. Egg titers by treatment were analyzed with a repeated measures ANOVA in SAS. The supplementation of FIA with CpG-ODN produced high titers, of over 100 µg of antibody per mL of yolk (µg Ab/mL yolk), around day 33 through day 76, with a slow decline through day 175 when average titers remained above 40 µg Ab/mL yolk. Peptide egg titers were significantly higher than Blank or Control titers from day 31 though day 175 (P &lt; 0.0001). Titers recovered from Marcq et al. (2015) with similar methods were 1.5 to 7 times lower than these results over the same number of days.

scholarly journals Elastic Simulation of Joints with Particle-Based Fluid

2021 ◽  
Vol 11 (15) ◽  
pp. 6900
Author(s):  
Su-Kyung Sung ◽  
Sang-Won Han ◽  
Byeong-Seok Shin
Keyword(s):  
Principal Stress ◽  
Human Body ◽  
Yield Condition ◽  
Maximum Principal Stress ◽  
Human Motion ◽  
The Difference ◽  
The Moment ◽  
External Forces ◽  
Physical Changes ◽  
Elastic Simulation

Skinning, which is used in skeletal simulations to express the human body, has been weighted between bones to enable muscle-like motions. Weighting is not a form of calculating the pressure and density of muscle fibers in the human body. Therefore, it is not possible to express physical changes when external forces are applied. To express a similar behavior, an animator arbitrarily customizes the weight values. In this study, we apply the kernel and pressure-dependent density variations used in particle-based fluid simulations to skinning simulations. As a result, surface tension and elasticity between particles are applied to muscles, indicating realistic human motion. We also propose a tension yield condition that reflects Tresca’s yield condition, which can be easily approximated using the difference between the maximum and minimum values of the principal stress to simulate the tension limit of the muscle fiber. The density received by particles in the kernel is assumed to be the principal stress. The difference is calculated by approximating the moment of greatest force to the maximum principal stress and the moment of least force to the minimum principal stress. When the density of a particle increases beyond the yield condition, the object is no longer subjected to force. As a result, one can express realistic muscles.

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