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 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.

scholarly journals The origin of osmotic effects

1906 ◽  
Vol 78 (524) ◽  
pp. 264-271 ◽  
Keyword(s):  
Comparative Study ◽  
Vapour Pressure ◽  
Alternative Explanation ◽  
Freezing Point ◽  
Point Of View ◽  
Ionic Dissociation ◽  
Limited Class ◽  
Marked Activity ◽  
The Comparative Study ◽  
Osmotic Effects

The result of the comparative study of enzymes and acids as hydrolysts may be held to be that an explanation based on an association hypothesis may be given of their action which is simple and rational and in accordance with the facts. The explanation which has been advocated from the point of view of the ionic dissociation hypothesis, if not inadmissible, is altogether improbable; moreover, whilst this hypothesis is applicable to the explanation of but a very limited class of chemical interactions and is .in no way a necessary hypothesis, the assumption that association rather than dissociation is the condition precedent of change appears to afford a sufficient explanation of chemical interchanges in general, of whatever kind. It is desirable, therefore, to consider somewhat closely what may be the behaviour of salts in solution, in order that their marked activity in comparison with that of non-electrolytes may be accounted for. It is well known that salts in solution and indeed electrolytes generally produce effects, in lowering the freezing point or the vapour pressure, for example, which are abnormally large in comparison with those which are produced by non-electrolytes. It has therefore been assumed that electrolytes are more or less dissociated in solution into ions which play the part of individual molecules. It is neither desirable to dwell on the inherent improbability of the conception nor to enter into any discussion of the hypothesis, beyond saying that it is difficult to discover any argument of which it is the unavoidable consequence among the reasons put forward in support of its acceptance, as these are inconclusive when not based on uncertain premises; my object is to consider an alternative explanation.

scholarly journals BOUND WATER IN MUSCLE

1934 ◽  
Vol 17 (6) ◽  
pp. 783-790 ◽  
Author(s):  
J. Brooks
Keyword(s):  
Vapour Pressure ◽  
Freezing Point ◽  
Bound Water ◽  
Free Water ◽  
Unfrozen Water ◽  
Initial Freezing

1. The amount of free unfrozen water, i.e. water acting as normal solvent, in frog's muscle at temperatures below the initial freezing-point has been calculated from the vapour pressure isotherm of the muscle. 2. Significant amounts of free water are present at –20°C. The total amount of unfrozen water at –20°C. cannot, therefore, be taken as a measure of the bound water in muscle. 3. The calculated values of free water, when compared with experimentally determined values of total unfrozen water, indicate that the amount of bound water in muscle at various temperatures is small. 4. A temperature considerably below –20°C., roughly between –40° and –60°C., is required to freeze completely the free water in muscle.

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 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.

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

Colloid osmotic pressure changes of dog's blood exposed to different mixtures of CO2 and air

1978 ◽  
Vol 44 (2) ◽  
pp. 254-257 ◽  
Author(s):  
Y. Kakiuchi ◽  
A. B. DuBois ◽  
D. Gorenberg
Keyword(s):  
Red Blood Cells ◽  
Osmotic Pressure ◽  
Cell Volume ◽  
Blood Cells ◽  
Freezing Point ◽  
Colloid Osmotic Pressure ◽  
Red Cell ◽  
Freezing Point Depression ◽  
Pressure Changes ◽  
Different Levels

Hansen's membrane manometer method for measuring plasma colloid osmotic pressure was used to obtain the osmolality changes of dogs breathing different levels of CO2. Osmotic pressure was converted to osmolality by calibration of the manometer with saline and plasma, using freezing point depression osmometry. The addition of 10 vol% of CO2 to tonometered blood caused about a 2.0 mosmol/kg H2O increase of osmolality, or 1.2% increase of red blood cell volume. The swelling of the red blood cells was probably due to osmosis caused by Cl- exchanged for the HCO3- which was produced rapidly by carbonic anhydrase present in the red blood cells. The change in colloid osmotic pressure accompanying a change in co2 tension was measured on blood obtained from dogs breathing different CO2 mixtures. It was approximately 0.14 mosmol/kg H2O per Torr Pco2. The corresponding change in red cell volume could not be calculated from this because water can exchange between the plasma and tissues.

Characterization of glycopeptides derived from the low-density lipoprotein of hen's egg yolk

1968 ◽  
Vol 46 (8) ◽  
pp. 983-988 ◽  
Author(s):  
J. Z. Augustyniak ◽  
W. G. Martin
Keyword(s):  
Low Density Lipoprotein ◽  
Density Lipoprotein ◽  
Egg Yolk ◽  
Low Density ◽  
Amide Nitrogen ◽  
Acetylneuraminic Acid ◽  
Hen’S Egg ◽  
Terminal Amino ◽  
Protein Moiety

Two glycopeptides (A and B) were isolated from pronase-digested vitellenin, the protein moiety of the low-density lipoprotein of hen's egg yolk. Aspartic acid was the only N-terminal amino acid of both glycopeptides but only A contained N-acetylneuraminic acid. A contained 55% hexose (mannose), 14% hexosamine, 12% N-acetylneuraminic acid, 0.71% amide nitrogen, and its molecular weight was 2.3 × 103. The corresponding values for B were 64, 17, 0.0, 0.75, and 2.0 × 103. Chemical analyses showed that B (and probably A) occurs in vitellenin with the heteropolysaccharide group bound N-glycosidically via the β-amide group of an asparaginyl residue. The indicated structure is R∙(NH)Asp∙Thr∙Ser∙(Ala, Gly, Val)∙Ile, where R, the heteropolysaccharide group, contains 2 hexosamine and 8 hexose residues.

scholarly journals Effects of Egg Yolk, Glycerol and the Freezing Rate on the Viability and Acrosomal Structures of Frozen Ram Spermatozoa

1975 ◽  
Vol 28 (2) ◽  
pp. 153 ◽  
Author(s):  
PF Watson ◽  
ICA Martin
Keyword(s):  
Latent Heat ◽  
Significant Interaction ◽  
Freezing Point ◽  
Egg Yolk ◽  
Freezing Rate ◽  
Heat Of Fusion ◽  
Significant Deterioration ◽  
Cooling Rates ◽  
Latent Heat Of Fusion ◽  
Cooling Phase

The influence of egg yolk, glycerol and the freezing rate on the survival of ram spermatozoa and on the structure of their acrosomes after freezing was investigated. Egg yolk was shown to be beneficial not only during chilling but also during freezing; of the levels examined, 1� 5 % gave the greatest protection. Although the presence of glycerol in the diluent improved the survival of spermatozoa, increasing concentrations produced significant deterioration of the acrosomes. With closely controlled linear cooling rates, no overall difference was detected in the survival of spermatozoa frozen at rates between 6 and 24�C per min. However, a significant interaction between freezing rate and the inclusion of glycerol in the diluent showed that glycerol was less important at the highest freezing rate. A sudden cooling phase near to the freezing point following the release of the latent heat of fusion was not detrimental to spermatozoa.

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