THE CHEMISTRYOF A CHICKEN EGGby
Olivia
ShumateSunday, May 5, 2013
The EggThe
shell
is
95%
calcium
carbonate.A
large
chicken
egg
has
about
85
Kcal
or
Calories.(Eggs
2-3)Sunday, May 5, 2013
CompositionA chicken egg iscomposed of manyelements such asthe following:sodium, chlorine,potassium, calcium,magnesium, su...
The shell allows oxygen andcarbonic gas to diffuse fromeggs through 8,000 to10,000 pores over time whichgives us an indica...
Freshly
laid
eggs
will
sit
on
the
bottom
on
the
bowl
while
older
eggs
will
float.
After
this
carbon
dioxide
diffuses,
the
...
in hot weather...When chickens get hot,they are incapable ofsweating, so they pant. Thiscauses an extreme loss ofcarbon di...
Boiling EggsWhen boiling eggs, manypeople over cook their eggswhich gives the yolk agreenish color. This is causedwhen the...
Eggs are everywhere!Eggs are one of the most commonbreakfast foods and can be fried,scrambled, poached, and boiled. Theyar...
Works Cited• Evanhoe, Rebecca. "Chicken Eggs." Chemical and Engineering News. AmericanChemical Society, 21 Aug. 2006. Web....
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Chemisry of egg pdf

  1. 1. THE CHEMISTRYOF A CHICKEN EGGby
Olivia
ShumateSunday, May 5, 2013
  2. 2. The EggThe
shell
is
95%
calcium
carbonate.A
large
chicken
egg
has
about
85
Kcal
or
Calories.(Eggs
2-3)Sunday, May 5, 2013
  3. 3. CompositionA chicken egg iscomposed of manyelements such asthe following:sodium, chlorine,potassium, calcium,magnesium, sulfur, andmany more(Eggs 2-3)Sunday, May 5, 2013
  4. 4. The shell allows oxygen andcarbonic gas to diffuse fromeggs through 8,000 to10,000 pores over time whichgives us an indicator of theage of an egg by placing anegg in a bowl of water.(Eggs 4)Sunday, May 5, 2013
  5. 5. Freshly
laid
eggs
will
sit
on
the
bottom
on
the
bowl
while
older
eggs
will
float.
After
this
carbon
dioxide
diffuses,
the
albumen
becomes
more
alkaline
(Evanhoe
2).Sunday, May 5, 2013
  6. 6. in hot weather...When chickens get hot,they are incapable ofsweating, so they pant. Thiscauses an extreme loss ofcarbon dioxide.Le Chatelier’s principlecauses the chicken to alsolose solid calciumcarbonate, so the eggshells are brittle andeasily broken.(Grosser 15)Sunday, May 5, 2013
  7. 7. Boiling EggsWhen boiling eggs, manypeople over cook their eggswhich gives the yolk agreenish color. This is causedwhen the sulfur in a proteinin the egg white decomposesand bonds with hydrogen toform hydrogen sulfide gas.This also produces theinfamous sulfury smell of anover cooked or rotten egg(Grosser 7).Sunday, May 5, 2013
  8. 8. Eggs are everywhere!Eggs are one of the most commonbreakfast foods and can be fried,scrambled, poached, and boiled. Theyare also used in a countless numberof foods including some of myfavorites, cookies, cake, and bananapudding. Eggs are also used invarious other products from vaccinesto adhesives to cosmetic and beautyproducts. Eggs are an importantpiece of billions of people’s dietsall over the world. They supplymany vitamins like A, B, and D, aswell as protein, iron, phosphorus,and omega 3 fatty acids.(Johnston 5)Sunday, May 5, 2013
  9. 9. Works Cited• Evanhoe, Rebecca. "Chicken Eggs." Chemical and Engineering News. AmericanChemical Society, 21 Aug. 2006. Web. 7 Apr. 2013. <https://pubs.acs.org/cen/whatstuff/84/8434egg.html>.• Grosser, Arthur E. "Egg." Chem Matters: 4-9. Print• Johnston, N. Paul. "Egg." World Book Advanced. World Book, 2013. Web. 11Apr. 2013.<http://www.worldbookonline.com/advanced/article?id=ar174860>• "Eggs." Le Catoire Fantasque. N.p., n.d. Web. 11 Apr. 2013. <http://www.catoire-fantasque.be/animals/chicken/eggs.html>.Sunday, May 5, 2013

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