On the Lecithins of Egg Yolk
نویسندگان
چکیده
منابع مشابه
Food allergy to egg and soy lecithins.
. Egg and soy lecithins are commonly used in the food industry as emulsi®ers (E322). The possibility of residual proteins leads to suspicion of their role in allergic manifestations in subjects allergic to egg or soy. Two cases are reported in which the double-blind, placebo-controlled oral challenge (DBPCOC), the ``gold standard'' of diagnosis, led to con®rmation that lecithin had caused lesio...
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Egg yolk is the most commonly used cryoprotective agent for sperm cryopreservation of several species.The objective of this experiment was to compare the effectiveness of egg yolk from four avian species(domestic chicken, duck, turkey and pigeon) on sperm quality following cryopreservation of the ram semen.Ejaculates were collected, using an electroejaculator, from six fertile rams. Samples wer...
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For many years the senior author has attempted to fractionate the yolk proteins of the Atlantic salmon with each annual laying season, but without conspicuous success. The newer electrophoretic technique has now provided us with a better criterion of the success of our methods as applied to the egg yolk of the hen as well as of the salmon (1). The general subject has been reviewed by Needham (2...
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This study was conducted to assess the physical and morphological characteristics of fresh, pre-freeze and post-thaw black Bengal buck (Capra hircus) semen processed in Tris-egg yolk-citrate-fructose-glycerol (TEYCFG) extender containing 4 different concentrations (2.5, 5, 7.5 and 10%) of egg-yolk. Ejaculates were collected once a week for eight weeks from six mature bucks (48 ejaculates) using...
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ژورنال
عنوان ژورنال: Proceedings of the Imperial Academy
سال: 1934
ISSN: 0369-9846,1881-1140
DOI: 10.2183/pjab1912.10.582