Review of Literature At some point in their lives, most people have done the egg drop experiment. Whether for a science fair, or just for plain fun. The experiment’s goal is to find a way to protect a dropped egg from becoming damaged due to a fall. Needless to say, the conclusion to this experiment is usually a parachute or a jar type of container. However, could an easier solution be to choose a top quality egg? Instead of focusing on the apparatus that would keep the egg from being damaged, focusing on the egg that would have a lesser chance of being damaged would be an ingenious way to approach the experiment. In addition, knowing what would cause an egg to break if it were dropped is another good step forward. The real question is,
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Johnson (2007) states that “Eggs are used for other purposes besides food. For example, they are used in vaccine preparation and for other laboratory purposes.” (pg. 118). Eggs are used in many bakeries since they are a great base in recipes. The egg’s protein becomes solid and can expand when heated, making things like cakes fluffy. Making use of the entire egg in a recipe gives the product moisture and a firm texture. In addition, eggs are a main part of what keeps ice crystals from forming in ice cream. (Bryk, 2000). Another use for eggs is in traditions. Pysanky eggs are part of the Christian tradition, Easter, in most European countries. However, they are most prominent in the country of Ukraine, where the tradition began. Pysanky eggs are empty inside and are drawn on using a wax-immune process that keeps the color beneath the wax. These eggs are seen are symbolic to the Christian culture and are commonly used to express feelings (“Creating Pysanky,” …show more content…
There are three retail grades of eggs- AA, A, and B. Eggs are graded in a candling booth and based on their grades, are sent off to either be sold for retail, used in bakeries, or turned into other egg products (Johnson, 2007; Bryk, 2000).
The standards given to eggs by the USDA are what determine the grade of the egg. Eggs that are seen in retail are most commonly AA, and A eggs. B eggs may be rarely found in retail stores, they are mainly given to bakeries in mass quantities. Grade C or lower eggs are sent off to facilities where they are broken into other egg products, most commonly powdered eggs or to be used in dog foods. (Bryk, 2000).
Johnson (2007) states that “The US Department of Agriculture classifies consumer eggs as grade AA, A, and B. These standards are based on the shell, yolk, white, and on the air cell size” (pg. 118). Taken into account is the clearness, hardness, and thickness of the egg white; defects in the egg yolk; cleanliness of the outer shell, including shell damage (cracks); egg cracks in general, which can be detected through a method called acoustic frequency analysis; internal flaws, which can be detected through a method called color image processing; and if the egg is the correct size, pigment, and possesses no flaws in the egg shell. (“Eggs, pasture,” n.d.; Wang, Wen & Liu, 2008; “Grade,”
Johnson (2007) states that “Eggs are used for other purposes besides food. For example, they are used in vaccine preparation and for other laboratory purposes.” (pg. 118). Eggs are used in many bakeries since they are a great base in recipes. The egg’s protein becomes solid and can expand when heated, making things like cakes fluffy. Making use of the entire egg in a recipe gives the product moisture and a firm texture. In addition, eggs are a main part of what keeps ice crystals from forming in ice cream. (Bryk, 2000). Another use for eggs is in traditions. Pysanky eggs are part of the Christian tradition, Easter, in most European countries. However, they are most prominent in the country of Ukraine, where the tradition began. Pysanky eggs are empty inside and are drawn on using a wax-immune process that keeps the color beneath the wax. These eggs are seen are symbolic to the Christian culture and are commonly used to express feelings (“Creating Pysanky,” …show more content…
There are three retail grades of eggs- AA, A, and B. Eggs are graded in a candling booth and based on their grades, are sent off to either be sold for retail, used in bakeries, or turned into other egg products (Johnson, 2007; Bryk, 2000).
The standards given to eggs by the USDA are what determine the grade of the egg. Eggs that are seen in retail are most commonly AA, and A eggs. B eggs may be rarely found in retail stores, they are mainly given to bakeries in mass quantities. Grade C or lower eggs are sent off to facilities where they are broken into other egg products, most commonly powdered eggs or to be used in dog foods. (Bryk, 2000).
Johnson (2007) states that “The US Department of Agriculture classifies consumer eggs as grade AA, A, and B. These standards are based on the shell, yolk, white, and on the air cell size” (pg. 118). Taken into account is the clearness, hardness, and thickness of the egg white; defects in the egg yolk; cleanliness of the outer shell, including shell damage (cracks); egg cracks in general, which can be detected through a method called acoustic frequency analysis; internal flaws, which can be detected through a method called color image processing; and if the egg is the correct size, pigment, and possesses no flaws in the egg shell. (“Eggs, pasture,” n.d.; Wang, Wen & Liu, 2008; “Grade,”