Loading...
*  Eggshell membrane
... is commercially derived from the eggshells of industrial egg processors. In the United States, egg-breaking ... Eggshell membrane is primarily composed of fibrous proteins such as collagen type I. However, eggshell membranes have also been ... Eggshell membrane or shell membrane is the clear film lining the eggshell, visible when one peels a boiled egg. Chicken ... "Collagen in the egg shell membranes of the hen". Dev Biol. 104 (1): 28-36. doi:10.1016/0012-1606(84)90033-2. PMID 6203793. Ruff ...
*  Essential amino acid
An egg contains five times as many calories (143 cal) but only four times as much protein, roughly 90 mg of protein per cal. ... Although proteins from plant sources tend to have relatively lower concentrations of protein by mass in comparison to protein ... Measures include the biological value, net protein utilization, protein efficiency ratio, protein digestibility-corrected amino ... as do animal proteins. It can be shown that common vegetable sources contain adequate protein, often more protein per Calorie ...
*  Paul Uhlenhuth
... then he mixed serum from the rabbit with egg white. The egg proteins separated (precipitated) from the mixture. He was able to ... conclude that the blood of different species of animals contained unique proteins. These discoveries extended to being able to ...
*  Pandemrix
Being manufactured in chicken eggs, it contains trace amounts of egg proteins. Additional important non-medicinal ingredients ... "part of a surface protein on the pandemic virus looks very similar to part of a brain protein that helps keep people awake". ... However, the original scientific article claiming that HA protein in both the virus and the vaccine could, in some people, ...
*  Biological value
... one with the test protein source and one with a reference protein (egg protein). relative BV = ( BV(test) / BV(egg) ) * 100 ... Normally egg protein is assumed to be the most readily utilizable protein and given a BV of 100. For example: Two tests of BV ... Net protein Utilization (NPU) Protein Efficiency Ratio (PER) Nitrogen Balance (NB) Protein digestibility (PD) Protein ... The percentage BV of egg protein is only 93.7% which allows other proteins with true percentage BV between 93.7% and 100% to ...
*  Control of fire by early humans
"Digestibility of Cooked and Raw Egg Protein in Humans as Assessed by Stable Isotope Techniques". The Journal of Nutrition. 128 ... cooked egg. Such a feature is essential for brain evolution: through studying the metabolic activities between primate species ... Studies show that caloric intake from cooking starches improves 12-35% and 45-78% for protein. As a result of the increases in ... Due to the difficulty of chewing raw meat and digesting tough proteins (e.g. collagen) and carbohydrates, the development of ...
*  Vaccine
Egg protein is present in influenza and yellow fever vaccines as they are prepared using chicken eggs. Other proteins may be ... Some cells of the immune system that recognize the proteins expressed will mount an attack against these proteins and cells ... By linking these outer coats to proteins (e.g., toxins), the immune system can be led to recognize the polysaccharide as if it ... When the virulent version of an agent is encountered, the body recognizes the protein coat on the virus, and thus is prepared ...
*  Juno (protein)
"Sperm meets egg: protein essential for fertilization discovered". Wellcome Trust Sanger Institute. 16 April 2014. Retrieved 16 ... Mayer K (16 April 2014). "Sperm/Egg Fusion Depends on Pairing of His/Her Proteins". Genetic Engineering & Biotechnology News. ... 92 (16). Anthony Rivas (16 April 2014). "'Juno' Protein Connects Egg To Sperm; Scientists Finally Unravel Mystery Of How The ... Mice lacking Juno on the surface of their egg cells are infertile because their egg cells do not fuse with normal sperm, ...
*  Malcolm Bruce Smith
... (29 February 1924 - 27 July 2000) was an Australian chemist who studied the egg protein ovalbumin. He ... described the formation of S-ovalbumin from the native form (R-ovalbumin) as the pH of eggs rises over time. McKenzie, H.A. ...
*  Haugh unit
The Haugh unit is a measure of egg protein quality based on the height of its egg white (albumen). The test was introduced by ... higher quality eggs have thicker whites). Although the measurement determines the protein content and freshness of the egg, it ... thus causing the yolk outline to appear plainly visible and dark when the egg is twirled. With respect to a broken-out egg, a ... An egg is weighed, then broken onto a flat surface (breakout method), and a micrometer used to determine the height of the ...
*  2009 flu pandemic vaccine
Importantly, there are no traces of egg proteins in the final product, so the vaccine is safe for people with egg allergies. ... This vaccine mainly contains the killed virus but might also contain tiny amounts of egg protein and the antibiotics, ... In this vaccine the virus is grown in cell culture instead of in eggs. This method is faster than the classic egg-based system ... About one to two eggs are needed to make each dose of vaccine. The virus replicates within the allantois of the embryo, which ...
*  Toxicodynamics
Vitellogenin is an egg protein female fish normally produce but is not usually present in males except at very low ... The estrogen receptor is kept in an inactive conformation through interactions with proteins such as heat shock proteins 59, 70 ... A biological target, also known as the site of action, can be binding proteins, ion channels, DNA, or a variety of other ... resulting in production of a specific protein. In doing this, PCBs elicit an estrogenic response which can affect numerous ...
*  Egg as food
... meaning the protein of cooked eggs is nearly twice as absorbable as the protein from raw eggs. As an ingredient, egg yolks are ... See Double-yolk eggs and Yolkless eggs. Shell-less or thin-shelled eggs can be caused by egg drop syndrome. Chicken eggs are ... Fish eggs are called roe and caviar. Egg yolks and whole eggs store significant amounts of protein and choline, and are widely ... Comparison of an egg and a maxi egg with a double-yolk - Closed (1/2) Comparison of an egg and a maxi egg with a double-yolk - ...
*  Myxoma virus
... government approved a modification of the myxoma virus that would introduce genetic code into rabbit sperm and egg proteins. ... The E13L viral protein is able to inhibit the caspases by binding to the CARD protein, which is part of the caspase-1- ... During their normal life cycles, virions produce extracellular and intracellular proteins. The extracellular proteins are used ... The M-T2 protein is a soluble receptor that mimics the TNF receptors within rabbits. Most rabbit and hare hosts are susceptible ...
*  Influenza vaccine
Both types of flu vaccines are contraindicated for those with severe allergies to egg proteins and people with a history of ... Egg allergy may also be a concern, since flu vaccines are typically made using eggs; however, research into egg-allergy and ... Since eggs are not used in its production, it avoids any problem with egg allergies. Although Guillain-Barré syndrome had been ... The top of the egg is disinfected by wiping it with alcohol and then the egg is candled to identify a non-veinous area in the ...
*  Roller
Fry (1992) 6-27 Sibley, Charles G (1960). "The electrophoretic patterns of avian egg-white proteins as taxonomic characters". ... The eggs, which are white, hatch after 17-20 days, and the young remain in the nest for approximately another 30 days. Egg ... The eggs, which are white, hatch after 17-20 days, and the young remain in the nest for approximately another 30 days. The ... They are monogamous and nest in an unlined hole in a tree or in masonry, and lay 2-4 eggs in the tropics, 3-6 at higher ...
*  La Garita, Jalisco
... quail eggs, protein powder, cinnamon, and many more. Atole - made with flour, brown sugar (comes in sugar cones), milk, vanilla ...
*  Denaturation (biochemistry)
This is why boiled eggs become hard and cooked meat becomes firm. A classic example of denaturing in proteins comes from egg ... Protein folding is key to whether a globular protein or a membrane protein can do its job correctly. It must be folded into the ... Denatured proteins can exhibit a wide range of characteristics, from loss of solubility to protein aggregation. Proteins or ... Pouring egg whites into a beaker of acetone will also turn egg whites translucent and solid. The skin that forms on curdled ...
*  Oat
... milk and egg protein. The protein content of the hull-less oat kernel (groat) ranges from 12 to 24%, the highest among cereals ... The minor protein of oat is a prolamine, avenin. Oat protein is nearly equivalent in quality to soy protein, which World Health ... storage protein. Globulins are characterised by solubility in dilute saline as opposed to the more typical cereal proteins, ... Similar proteins to the gliadin found in wheat exist as secalin in rye, hordein in barley, and avenins in oats and are ...
*  Fish stock (food)
... clear soup made from richly flavored fish stock that has been clarified usually through a fining process involving egg protein ...
*  Ovomucoid
... is a protein found in egg whites. It is a trypsin inhibitor with three protein domains of the Kazal domain family. ... It is the protein most often causing egg allergy. At least four IgE epitopes have been identified. Three other egg white ... It is not the same as ovomucin, another egg white protein. Chicken ovomucoid, also known as Gal d 1, is a known allergen. ... "Specificity of IgE antibodies to sequential epitopes of hen's egg ovomucoid as a marker for persistence of egg allergy". ...
*  Leavening agent
This is the method employed in the making of sponge cakes, where an egg protein matrix produced by vigorous whipping provides ... Using a whisk on certain liquids, notably cream or egg whites, can also create foams through mechanical action. ... often supported further by proteins like gluten or polysaccharides, such as pentosans or xanthan gum). Then the starch ...
*  Mosquito-borne disease
... people with allergies to egg protein, and individuals living with AIDS/HIV. The World Health Organization (WHO) reports that ... The human botfly Dermatobia hominis attaches its eggs to the underside of a mosquito, and when the mosquito takes a blood meal ... This essentially means that the proteins and DNA material of the virus are ingested into the host cell. The viral RNA material ... positive-sense RNA virus that is enveloped membranous in a protein coat. Once inside the host's body, the virus will attach ...
*  Bodybuilding supplement
Egg-white protein (known as albumin) is a lactose- and dairy-free protein. Hemp protein from hemp seed, contains highly- ... Pea protein is a hypoallergenic protein with a lighter texture than most other protein powders. Pea protein has an amino acid ... The majority of MRPs use whey protein, casein (often listed as calcium caseinate or micellar casein), soy protein, and/or egg ... Whey protein is usually taken immediately before and after a workout Casein protein (or milk protein) has glutamine, and ...
*  Sponge cake
... relying on the denaturing of the egg proteins and the thermal expansion of the air to provide leavening. In the French version ... Weigh three eggs, and use an equivalent weight of fat, sugar, and flour. An authentic British sponge cake is made by first ... In addition, the foam cake technique is used in angel food cake (where only egg whites are used) and some recipes for Belgian ... Sponge cake is a cake based on flour (usually wheat flour), sugar, butter and eggs, and is sometimes leavened with baking ...
*  Environmental vegetarianism
He "depicted grain-fed livestock farming as a costly and nonsustainable way to produce animal protein", but "distinguished ... eggs, fertilizer, pharmaceuticals, etc., in addition to meat) contributes about 18 percent of global GHG emissions expressed as ... 58 percent for dairy products and 500 percent for eggs". This growing demand is unsustainable. The environmental impacts of ...
*  Rice protein
Thus, the combination of rice and pea protein offer a superior amino acid profile that is comparable to dairy or egg proteins, ... Rice protein is a vegetarian protein isolate that is an alternative to the more common whey and soy protein isolates. Brown ... Rice protein is commonly mixed with pea protein powder. Rice protein is high in the sulfur-containing amino acids, cysteine and ... The resulting protein powder is then sometimes flavored or added to smoothies or health shakes. Rice protein powder has a more ...