Egg White
Muramidase
A basic enzyme that is present in saliva, tears, egg white, and many animal fluids. It functions as an antibacterial agent. The enzyme catalyzes the hydrolysis of 1,4-beta-linkages between N-acetylmuramic acid and N-acetyl-D-glucosamine residues in peptidoglycan and between N-acetyl-D-glucosamine residues in chitodextrin. EC 3.2.1.17.
Ovomucin
Egg Proteins
Proteins which are found in eggs (OVA) from any species.
Egg Yolk
Egg Proteins, Dietary
Proteins found in eggs which are consumed as a food.
Chickens
Eggs
Animal reproductive bodies, or the contents thereof, used as food. The concept is differentiated from OVUM, the anatomic or physiologic entity.
Oviducts
Cystatins
Biofouling
Parasite Egg Count
Determination of parasite eggs in feces.
Ovalbumin
An albumin obtained from the white of eggs. It is a member of the serpin superfamily.
Riboflavin
Nutritional factor found in milk, eggs, malted barley, liver, kidney, heart, and leafy vegetables. The richest natural source is yeast. It occurs in the free form only in the retina of the eye, in whey, and in urine; its principal forms in tissues and cells are as FLAVIN MONONUCLEOTIDE and FLAVIN-ADENINE DINUCLEOTIDE.
Rheiformes
Geese
Avidin
Vegetable Proteins
Biotin
Egg Hypersensitivity
Allergic reaction to eggs that is triggered by the immune system.
Papain
A proteolytic enzyme obtained from Carica papaya. It is also the name used for a purified mixture of papain and CHYMOPAPAIN that is used as a topical enzymatic debriding agent. EC 3.4.22.2.
Artifacts
Any visible result of a procedure which is caused by the procedure itself and not by the entity being analyzed. Common examples include histological structures introduced by tissue processing, radiographic images of structures that are not naturally present in living tissue, and products of chemical reactions that occur during analysis.