Free-Ranged Chicken Eggs

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The rate of heart disease deaths today in the United States has increased over the past century. This has caused nutritionists and researchers to start looking at the fatty acid components of food that people consume. Not only are scientists becoming more vigilante so are consumers, who receive most of their food study information from media. This paper will focus on the belief that free-ranged chicken eggs are more beneficial to people’s health, than batter-caged eggs, due to the lipids in each. To identify the fatty acids in the two different types of eggs the yolks were isolated from the egg white and then put through the saponification reaction remove the fatty acids from the glycerol backbone of triglyceride. The gas chromatography mass

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