NFS 033 Lecture Notes - Lecture 12: Egg White, Thiamine
27 Mar 2018
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Document Summary
Types of eggs consumed: chicken, turkey, duck, quail, turtle, crocodile. Chicken eggs became popular because they are indeterminate layers and will keep producing eggs indefinitely as long as they are taken. Humans can develop a system for egg production that trumps simple biology of reproducing the chicken species. Contains 75% of the calories of the egg in the form of lipids as well as most vitamins and minerals (iron, thiamin, vitamin a) Color comes from plant derived xanthophylls, thus color determined by what the chicken eats. Made up of tightly packed spheres, containing subspheres. The protein in the egg white are important for the versatility with eggs. The proteins in egg whites provide structure both when raw and when cooked. The air pocket always found in eggs is a product of two protective membranes pulling away from each other so that the growing chick (usually not present) can have air.
