The total proteins are composed of 12.8 grams, while cholesterol at 13.8 grams for every 100 grams of fertilized duck egg (Table 2) (Jalaludeen & Churchill, 2006). Proteins aid in the cultivation of various bacteria whereas it is one of the basic growth components in bacterial cultivation. Moreover, the presence of cholesterol in vivo aids in nurturing bacteria and allow it entry into host cells. (Tille, 2013).
Table 2
Nutritive Value of Duck egg compared to Chicken egg. (http://www.poultryline.com/issues/oct/duck%20eggs%and their…pdf)
Carbohydrates
Using Avocado seeds, the measurement of carbohydrates by means of using the Fehling’s reaction in an Erlenmeyer flask and methylene blue was used indicator. The flask was then titrated …show more content…
The process involves removal of water to be able to improve the physical and chemical stability of various particles. The preparation for lyophilization involves freezing, drying and secondary drying. In the freezing step, the liquid solution is exposed to cold temperatures until it solidifies. It is followed by drying by sublimation of the frozen product, the vapour produced from this process is transferred to a condenser to be able to separate it from the product undergoing lyophilisation. Lastly, a secondary drying is done for the removal of the secondary water bound on the particle undergoing drying. These steps are essential and the product produced is in powdered form (Abdelwahed et al, 2006).
Air drying is the ancient process of preserving food, it is done by exposure to steam to evaporate moisture. Its only disadvantage is that the mass and energy transport is in a hygroscopic system, thus shrinking the product. The process of lyophilization is then introduced wherein there is no shrinking of the actual product but the removal of water from the system. It is commonly used in culture conservation. Other uses are for cryoprotection of carbohydrates such as glucose, fructose, mannose and maltose (Agnieszka and Andrzej,
Table 2
Nutritive Value of Duck egg compared to Chicken egg. (http://www.poultryline.com/issues/oct/duck%20eggs%and their…pdf)
Carbohydrates
Using Avocado seeds, the measurement of carbohydrates by means of using the Fehling’s reaction in an Erlenmeyer flask and methylene blue was used indicator. The flask was then titrated …show more content…
The process involves removal of water to be able to improve the physical and chemical stability of various particles. The preparation for lyophilization involves freezing, drying and secondary drying. In the freezing step, the liquid solution is exposed to cold temperatures until it solidifies. It is followed by drying by sublimation of the frozen product, the vapour produced from this process is transferred to a condenser to be able to separate it from the product undergoing lyophilisation. Lastly, a secondary drying is done for the removal of the secondary water bound on the particle undergoing drying. These steps are essential and the product produced is in powdered form (Abdelwahed et al, 2006).
Air drying is the ancient process of preserving food, it is done by exposure to steam to evaporate moisture. Its only disadvantage is that the mass and energy transport is in a hygroscopic system, thus shrinking the product. The process of lyophilization is then introduced wherein there is no shrinking of the actual product but the removal of water from the system. It is commonly used in culture conservation. Other uses are for cryoprotection of carbohydrates such as glucose, fructose, mannose and maltose (Agnieszka and Andrzej,