Discuss the differences and similarities found between the different types of eg

Question

Discuss the differences and similarities found between the different types of eggs. Research the nutritional claims made by the producers of these eggs (photos 1 & 2). Do your experimental results( table 1) support these claims? Discuss your conclusion in regards to the types of eggs tested and their lipid composition.

Table 1

Photo 1;

photo 2;

Egg Type White DEB Average Egg mass (white yolk) Average mass lipid 5.564727273 extracted (g) Average glipid/50g 4.190065455 Average %lipid in 11.462 Average 96 saturated 37.39756368 FA Average 60.07579346 unsaturated FA Average mg omega-3 135.0658462 52.93928571 2.856583333 2.41813708 5.34 34.51642857 58.72542857 419.0093077

Explanation / Answer

The average egg mass is higher in the EB egg but almost half the content of lipid , as observed in average mass lipid extracted. Average gram of lipid per 50g of egg is also observably low. The average lipid percentage found within the egg is less than half of that found in the white egg. Though the percentage of average saturated and non saturated fatty acids is more or less similar. The average omega-3 present in the EB egg is more than 3 times of that found the white egg.

Determination of the lipid content in a laboratory can be done by a variety of protocols being :

- solvent extraction methods which include semi continuous solvent extraction, continuous solvent extraction, supercritical fluid extraction .

- non solvent liquid extraction methods including Babcock method, gerber method, detergent method etc.

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