D20071029475: What is with Grade?

The comparison of protein concentration and prices among eggs.

The result shows that the white egg of duck has 12.27% more protein than white egg of grade B chicken egg. As for the chicken eggs, grade B egg has 13.13% higher concentration of protein compared to grade A egg and 33.15% higher than grade C egg.

When it comes to eggs, the most basic choice we have involves size and quality. Even though they are placed side by side on the carton, egg size and egg quality are not related. Nutrition facts associated with a medium-sized egg are not same as those for a large-sized egg. Instead, the grade an egg receives has to do with the egg's shell quality and how the egg stands once it's cracked. Shell color is determined by the breed of the hen; for chickens, it can range from bright white to brown. Shell color has no effect on quality, flavor or nutrition.

• Grade A: Eggs of the highest quality have shells that are clean, unbroken and are shaped like a typical egg. The egg white is clear, firm, and springy, while the egg yolk is well-centered, free from defects and has a slightly defined outline.

• Grade B: These lower grade eggs may have a shell that is clean or slightly stained. They will be clean, unbroken and normally-shaped. The egg white will be clear and reasonably firm, though it won't stand as high as Grade AA egg whites. The yolk will be fairly well centered, free from defects, and it will have a fairly well-defined outline.

• Grade C: Eggs will have clean to moderately stained shells. The shell will be unbroken, but may be weak or abnormally shaped. The egg white will be clear, though not springy, and the yolk may be slightly off center, enlarged and have minor (not serious) defects.

The albumin is the clear portion of the egg, accounts for most of an egg's liquid weight, about 67%, and is referred to as the egg white. It constitutes more than half the egg's total protein, niacin, riboflavin, chlorine, magnesium, potassium, sodium and sulfur. Albumin is more opalescent than truly white where the cloudy appearance comes from carbon dioxide. Carbon dioxide escapes as the egg ages, leaving the older egg more transparent than that of fresher eggs. Egg-white protein has a biological value of 100, the highest biological value of any single food protein. However, the size of eggs is influenced by a number of factors including climatic, nutritional and physiological.

(WORLD POULTRY - Elsevier Volume 18,No 6. '02. Problems encountered in Malaysian egg production and quality)

So, it is fair to say that worth paying RM0.30 for the amount of protein in grade B eggs contrast to the other grades of chicken eggs or the duck egg. In my point of view, we can’t conclude that grade B egg do has more protein level compared to other grades as eggs are nutrient-dense, calories, cholesterol, fat and protein values all vary depending on the egg size. Logically, of course the larger the eggs are, the more protein and other nutrients it contained. Apart from this, aging or staling of the white causes a breakdown in the protein, causing a watery white. Thus, the firmer or fresher the whites are, the more protein they have. However, if this experiment is about to be repeated, I would suggest various egg samples should be taken from different farms, age of hens and age of eggs since these factors influence the egg size and protein concentration.

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All in all, an adult need only about 62g per day. Egg alone is a complete protein with excellent quality; one egg will give about 6 g of protein. Other than eggs, sources of protein include rice, milk, meat, fish, whole grains and beans are all familiar to Malaysian diet. Since the percentage difference between grade A and B eggs are not significant, so it doesn’t matter whether one takes grade A or B egg in their diet. Quality and digestibility of protein are two major determinants whether the dietary protein intake can furnish an adequate level of essential amino acids to satisfy their functions in the body.

Recommended Nutrient Intake For Malaysia

Well, as for me, I will rather choose grade A than grade B eggs because we’ll get more egg content as grade A is larger. Frankly speaking, I’m more concern on how much I can eat than how much protein I should take. For one-grade A egg-omelette, I can divide it to two separate meals – lunch and dinner. But if I use grade B egg, I still can eat for two meals but not with delight to fulfill my palate's desire. Sometimes, the quantity is more important than quality. Let’s consider the function off eggs in cake batter.

• Moistening: Due to large amount of moisture (water) present.

• Aerating: Due to the ability to form foam when whisked, which entangles large quantities of air.

• Enriching: Due to the presence of lecithin in the yolk.

• Structural: Due to the presence of protein in both the yolk and white that coagulate upon heating.

Since quantity is emphasized here, we must take into account about the duck eggs which have larger size. Despite of the costlier price, the duck egg white has very poor whipping properties compared to chicken egg white. The characteristics which were considered favorable to duck eggs were the greater stability to deterioration, the less pronounced chalazae, the reduced darkening around the yolks of boiled eggs, the reduced sulfur odor, and the lack of yellow color in the white (Metzer Farms).

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D20071029419: Does the grade of an egg determines the protein content in it?

In this lab experiment, we do protein assays by using Biuret assay method to determine the protein concentration. The concentration of protein is measured by the wavelength of 540nm, A540, by using spectrophotometer. At first, we mix 1mg/ml of 0.50ml of gelatin (protein) with 2.5ml of Biuret reagent into the cuvette. Then, we repeat the first step by replacing 1mg/ml of 0.50ml of gelatin by 2mg/ml, 3mg/ml, 4mg/ml, 5mg/ml and 6mg/ml of 0.50ml of gelatin into other prepared cuvettes. Then we put each cuvette with different protein concentration into the spectrophotometer and the results are recorded in the table below.

Graph 1: The absorbance of light at 540nm versus the different gelatin concentration.

From the experiment result, I found that concentration of protein in X (duck egg) is 18.67mg/L while in grade A egg is 14.23mg/L. Duck egg has more 23.8% protein content compared to grade A egg. Although duck egg has more protein content and is good for our health but if we compare the cost we found that a duck egg is more expensive than a grade A egg. The duck egg in market is RM 1.00 and grade A egg is RM 0.34. If we spend RM 1.00 to buy grade A eggs that’s mean we will obtain more protein compare to spend RM 1.00 to buy only a duck egg. At here I prefer to choose grade A egg.

When I compare the protein content in grade A egg and grade C egg, I found that grade C egg has a concentration of protein 10.95mg/L. Grade A egg has more 30.0% of protein content compared to grade C egg. In market, a grade C egg is RM 0.30 while grade A egg is RM 0.34. Since grade A egg is more larger and has more protein content than grade C egg, so, between A and C I will choose to buy grade A egg.

Finally, I compare the grade A and grade B egg and I found that grade A egg concentration protein is 14.23mg/L while grade B egg concentration protein is 16.38mg/L, which is higher 2.15mg/L than grade A egg. When I get the data I feel surprise because at first I guess grade A egg has higher protein content than grade B egg. Since the cost different between grade A and B eggs is RM 0.02 but grade B egg has higher protein content. As a result, I will choose to buy grade B egg.

As a conclusion, I can say that the grade of an egg is not enough to determine the protein content in it. As a wise consumer we should choose to buy grade B egg because it has more protein content-16.38mg/L, more valuable and the prize is moderate-RM 0.32 each.

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D20071029499: Does the grade of an egg determines the protein content?

Proteins are polymers of amino acids that are joined by peptide bonds. Biuret assay is used to measure the concentration of protein in the solution. The concentration of protein is measured by absorbance of light at 540 nm, A540, using a spectrophotometer. In Biuret assay, Cu (II) ion will bond to the peptide bonds in protein in a basic solution. At the end of experiment, a standard curve is plot between the absorbance of light at 540 nm and the concentration of protein in the assay. From the graph, the unknown concentration of protein will be determined.

Graph 1: The absorbance of light at 540nm versus the different gelatin concentration.

From the table above, the concentration of protein in duck egg (sample X) is 18.67mg/L, while the protein concentration of grade B’s (sample B) egg is 16.38mg/L. Thus, difference of percentage between the duck egg and grade B egg is just 12.3%. This means that the concentration of protein between these two eggs is slightly difference. The price for one duck egg is almost RM1.00, while the price for a grade B egg is RM0.32. This means that we have to spend three times the money to buy a duck egg although the difference of protein concentration is not much. Besides, the protein concentration of grade A egg is 14.23mg/L, thus the difference percentage of concentration of protein between the duck egg and grade A’s (sample A) egg is 23.8%. So, what do you think? Grade A or duck egg? We can buy three eggs instead of one duck egg by just spending RM1.00. Thus, the concentration of protein of three eggs is more than concentration protein of one duck egg.

But when we compare the concentration of protein between the grade A, B, and C egg, the concentration protein of grade C egg is 10.5mg/L, thus the percentage difference between grade A and C is 30%. From the result, we have to buy the grade A egg, although the price for the grade A is RM0.34 and grade C is RM0.30. The reason is when we spend more RM0.04; we can get more 30% the protein. But, for the grade A and grade B egg, the percentage difference is just 13.1%. From the result we obtain, we no need spend more RM0.02 to buy the grade A egg. This is because when we buy the thirty eggs of grade B in once, we can save RM0.60 and buy two more grade B eggs. Thus, as a wise consumer, are you agree with me?

As a conclusion, the grade of the egg does not determines the protein content. Thus, it is worth to buy the grade B egg that contains the more protein content.

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D20071029433: Does the grade of an egg determines the protein content in it?

Proteins are polymers of amino acids that are joined by peptides bond. The reaction that is used to measure protein concentrations, is called the Biuret Protein Assay. The peptide bonds in protein are bound by Cu(II) cations in a basic solution in the Biuret assay. The absorbance of light at 540 nm, A540, is determined by the blue colour through spectrophotometer. A standard curve is plotted that the relationship is the absorbance of light at 540 nm versus the different concentration of gelatin. A straight light will be formed and an equation that fit the straight line is determined. Through this graph one can find the unknown protein concentration, for example to determine the protein concentration of different grade eggs.

Graph 1: The absorbance of light at 540nm versus the different gelatin concentration.

Through the observation, we obtain the protein concentration of grade A egg is 14.23mg/L while duck egg is 18.67mg/L. From this statement, many people will prefer to buy the duck egg. But, the percentage difference between the protein of grade A egg and duck egg is 23.8%. A grade A egg costs RM0.34 compare with the cost of a duck egg, which is RM1.00. It is more worth to buy a grade A egg compare with duck egg because we can get higher amount of protein by spending the same amount of money.

From the experiment results, the concentration of grade B is higher among the 3 grade eggs, which is 16.38%. The percentage difference between the protein of grade B egg and duck egg is 12.3%. The cost of a grade B egg is RM0.32 while it is RM1.00 for a duck egg. The price of a duck egg is three times higher than the price of a grade B egg. Therefore, consumers are advised to buy the grade B eggs to save money. Imagine that you can spend RM1.00 to buy 3 grade B eggs that have protein concentration equal to 49.14mg/L. Or you are willing to buy a duck egg which cost RM1.00?! Think carefully!

The percentage difference between the protein of grade A egg and grade C is 30.0%. The concentration of protein grade C is 10.95mg/L, which is the lowest protein concentration among these three grade eggs. So the cost of grade C eggs is RM0.30. The difference between them is only about RM0.02. So consumers are advised to buy grade A eggs that contain more protein compare to grade C eggs.

The percentage difference between the protein of grade A egg and grade B is 13.1%. The protein concentration of grade B egg is higher than grade A egg, which are 16.38mg/L and 14.23mg/L. The cost is RM0.34 and RM0.32. From here, actually many people will think that the protein content in grade A egg must be higher than grade B egg. But through the experiment that we done in laboratory, we can make an assumption that the protein content in grade B is higher than grade A. By using mathematical knowledge to count; we can save RM0.60 when we buy a set of grade A egg and get more protein. Do you agree?

In a nutshell, the grade of an egg is not enough to determine the protein content. From the experiment, we advice consumers to buy grade B egg that contain higher protein content and with lower price. We hope everyone can become a wise consumer.

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Functions of Buffer in Human

A buffer solution consists of a mixture of a week acid and its conjugate base. Buffer solutions tend to resists a change in pH on the addition of moderate amounts of strong acid or base. Buffers help to maintain the intracellular fluids of all organisms at characteristic and fixed pH values. The influence of pH on physiological function is the pH of blood must be maintained at 7.4. If the pH rises above 7.7, blood cannot release carbon dioxide to the lungs and if it falls below 7.3, blood cannot remove carbon dioxide from other tissues.

Low blood pH, or called acidosis, is caused by diabetes, starvation, kidney disease, or respiratory disease. If acidosis is not treated promptly, the affected individual may go into a coma and die. The pH of blood can also rise to dangerously high levels. This condition called alkalosis, can be caused by hyperventilation, the excessively deep and rapid breathing. This condition also brough by prolonged vomiting or by ingestion of excessive amounts of alkaline drugs, which overexcites the central nervous system.As with all proteins, hemoglobin’s conformation is sensitive to a variety of factors. For example, a drop in pH lowers the affinity of hemoglobin for O2, an effect called the Bohr shift. Because CO2 reacts with water, forming carbonic acid (H2CO3), an active tissue lowers the pH of its surroundings and includes hemoglobin to release more O2, which can then be used for cellular respiration.

This figure is taken from Campbell, N.A. (2005). Biology, Seventh Edition.

1. Carbon dioxide produced by body tissue diffuses into the interstitial fluid and the plasma.

Over 90% of the CO2 diffuses onto red blood cells, leaving 7% in the plasma as dissolved CO2.

2. Some CO2 is picked up and transported by hemoglobin.

3. However, most CO2 reacts with water in red blood cells, forming carbonic acid (H2CO3), a reaction catalyzed by carbonic anhydrase contained within red blood cells.

4. Carbonic acid dissociates into a bicarbonate ion (HCO3-) and a hydrogen ion (H+).

5. Hemoglobin bind most of the H+ from H2CO3, preventing the H+ from acidifying the blood and thus preventing the Bohr shift.

6. If the buffer system in human body are malfunction, hemoglobin bind most of the H+ from H2CO3 , allowing the H+ from acidifying the blood and thus allowing the Bohr shift.

Application

The process of respiration plays an important role in the buffering of blood. In particular, an increasing in "H" ^+ concentration can dealt with by raising the rate of respiration. Initially, the added hydrogen ion binds to bicarbonate ion, forming carbonic acid.

An increased level of carbonic acid raises the levels of dissolved carbon dioxide in the lung.

A high respiration rate removes this excess carbon dioxide from the lungs, starting a shift in the equilibrium positions of all the foregoing reactions. The removal of gaseous CO2 decrease the amount of dissolved CO2. Hydrogen ion reacts with HCO-3 and, in the process, lower the H+ concentration of blood back to its original level. In this way, the blood pH is kept constant.

In contrast, hyperventilation removes such large amounts of carbon dioxide from the lungs that it raises the pH of blood, sometimes to dangerously high levels that bring on weakness and fainting. Athletes, however, have learned how to use the increase in blood pH caused by hyperventilation. Short bursts of strenuous exercise produce high levels of lactic acid in the blood as a result of the breakdown of glucose. The presence of so much lactic acid tends to lower the pH of the blood, but a brief (30 seconds) period of hyperventilation before a short-distance event, for example 400m dash, 100m swim, 1km bicycle race, or any event that lasts between 30 seconds and about a minute, that counteracts the effects of the added lactic acid and maintain the pH balance.

An increase in H+ in blood can be caused by a large amount of any acid entering the bloodstream. Aspirin, like lactic acid, is an acid, and extreme acidity resulting from the ingestion of large doses of aspirin poisoning. Exposure to high attitudes has an effect similar to hyperventilation at sea level. In response to the tenuous atmosphere, the rate of respiration increase. As with hyperventilation, more carbon dioxide is expired from the lungs, ultimately lowering the H+ level in blood and raising the pH. When people who normally live at sea level are suddenly placed at a high elevation, their blood pH rises temporarily, until they become acclimated.

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ReiAtsu is a spiritual pressure when A person’s reiry0ku (spiritual energy) eXerts when it is reLeased. The colour of rEiatsu varies, not depending on the charActer's race or power but on the owner’s personality. CallosuM is terMed for the thiCk band connecting the right and left hemispheRes of brain. Collectively, Reiatsu Callosum may portray the chemiStry blushing betwEen us and the enDeavors of the team members in processing inforMation together.

Familiar with the word 'reiatsu'? It's a term used in BLEACH, the shinigami things...Sooo c0ol right :-D This 'reiatsu' is quite similar to 'chakra' in NARUTO but the meaning is more umph!

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