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The Haugh unit is a measure of egg protein quality based on the height of its egg white (albumen). [1] The test was introduced by Raymond Haugh in 1937 [1] and is an important industry measure of egg quality next to other measures such as shell thickness and strength.
Egg white consists primarily of about 90% water into which about 10% proteins (including albumins, mucoproteins, and globulins) are dissolved. Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain about 56% of the protein in the egg. Egg white has many ...
For dry measurement, or what is simply a measure of capacity rather than of weight, [25] the smallest unit of which is the beitza (egg), followed by the log (לג), [26] followed by the kab (קב), [27] followed by the se'ah (סאה), [28] followed by the ephah (איפה), followed by the lethek (לתך), and finally by the kor (כור).
In 1968, the American Heart Association (AHA) recommended consuming no more than three egg yolks per week in order to reduce cardiovascular disease. A back-and-forth battle followed about whether ...
The egg yolk is suspended in the egg white by one or two spiral bands of tissue called the chalazae (from the Greek word χάλαζα, meaning 'hailstone' or 'hard lump'). The shape of a chicken egg resembles a prolate spheroid with one end larger than the other and has cylindrical symmetry along the long axis.
Ovalbumin (abbreviated OVA [1]) is the main protein found in egg white, making up approximately 55% of the total protein. [2] Ovalbumin displays sequence and three-dimensional homology to the serpin superfamily, but unlike most serpins it is not a serine protease inhibitor. [3]
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