Free-Ranged Chicken Eggs

206 Words1 Page
bulb-icon

Recommended: Cause effect of fast food

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

Show More
Related

  • Essay On The Beta Carotene Test Lab

    1164 Words  | 3 Pages

    To uncover organic compounds like carbohydrates, lipids, proteins and nucleic acid, by using tests like Benedict, Lugol, Biuret and Beta Carotene. Each test was used to determine the presents of different organic molecules in substances. The substances that were tested for in each unknown sample were sugars, starches, fats, and oils. Moreover, carbohydrates are divided into two categories, simple and complex sugars. Additionally, for nonreducing sugars, according to Stanley R. Benedict, the bond is broken only by high heat to make make the molecules have a free aldehydes (Benedict). As for Lipids, there are two categories saturated and unsaturated fats. One of the difference is that saturated fats are mostly solids and have no double bond (Campbell Biology 73). The Beta Carotene test works by dissolving in a lipid, thus giving it color to make it visible. Moreover, proteins are made out of amino acids that are linked by a polypeptide bond (Campbell Biology 75). The purpose of this experiment was to determine whether an unknown class sample or food sample had any carbohydrates, lipids, or proteins in it. The expected result of the lab was that some substances would be present while other would be absent.

    Read More

  • Dangerous Foods in the Book, Salt, Sugar, Fat: How the Foot Giants Hooked Us

    683 Words  | 2 Pages

    The book Salt, Sugar, and Fat: How the Food Giants Hooked Us discusses the danger of food with its readers. The dangers of food discussed in the book are the ingredients of Salt, Sugar and Fat in the food individuals consume on a daily basis. Producers use these ingredients to their advantage to get the consumers bliss point. The bliss point attained is used by the food giants to achieve a profit. However due to research on the health risks of these ingredients food companies are strategizing in order to maintain their profit and earn more of a profit.

    Read More

  • The Eggs of the World Boiled Down

    728 Words  | 2 Pages

    In The Eggs of the World, Toshio Mori writes about 3 men meeting, one rich, one a poor drunkard, and the narrator. The point of view Toshio Mori uses in this story is peripheral first person. This use of a somewhat uncommon way of writing and viewing a story gives a look at events that is objective while not being unfeeling. Peripheral first person gives balance between personal stake in the matter, but not so much as to lose objective view. This viewpoint also gives new looks on the characters surrounding the author, giving both personal opinion and removed observation. Lastly, peripheral 1st person gives a twist on which facts may or may not be included in a narrative. In The Eggs of the World the use of peripheral 1st person influences the characterization and either including or omitting specific facts while balancing between personal involvement and objective observation.

    Read More

  • Analyzing and Presenting Research in Fitness Centers

    1646 Words  | 4 Pages

    Although there have been a long negative review and feedback about saturated fat and animal fat used in the cooking, this book has opened a fresh long term debate in how these negative fats have been evolving and developed to help building up the human body and health’s history.

    Read More

  • Omnivore's Dilemma Book Report

    573 Words  | 2 Pages

    The Omnivore’s Dilemma presents a detailed review of the food industry and what foods provide the best health benefits. More people are realizing that fresh foods are better for them and for the Earth. The convenience of processed foods is losing its charm and place in the market. The ultimate decision is yours to decide what you will or will not

    Read More

  • An Analysis of Magaret Atwood's Bluebeard's Egg: External versus Internal Self

    990 Words  | 2 Pages

    Margaret Atwood's “Bluebeard's Egg” is a story centred upon a woman called Sally, describing her relationship with her husband, Ed, and her best friend, Marylynn. The story is told in a third person perspective, a “God-like” figure that takes us through the whole narration, but only revealing the thoughts of one character, Sally. In the story “Bluebeard's Egg”, the main conflict is within the protagonist, Sally; that is, her external self versus her internal self. Sally's external self does not act according to her internal self. In other words, Sally does not express her emotions and thoughts due to the many concerns that she has, both psychological and environmental.

    Read More

  • School Lunches: Encouraging Proper Nutrition

    1148 Words  | 3 Pages

    Not only are all of the food groups being monitored, but the fat content of meals is also being closely censored. The current regulation is that school lunches must have fewer than 10% of their calories from saturated fats; this has not changed from the previous standard (“Comparison of Previous and Current”). Heart disease, heart attack, and stroke are risks of too many saturated fats and the high cholesterol that results from the fats (Moss 214). Saturated fats have also been linked to Type II diabetes (Moss 214). It makes sense that school lunches only have limited amounts of saturated fats; this way, the chance of students suffering from these health risks are lower. To prevent these problems may be difficult, but avoiding saturated fats in school lunches is a smart strategy. Another type of fat, called trans-fat, is not allowed in school lunches at all; this is very different to the past when there was no limit on trans-fat (“Comparison of Previous and Current”). Trans-fats are often put into foods because it does not cost a lot and can make foods last longer (“Trans Fat”). The problem with this type of fat is that it leads to high cholesterol and can eventually lead to coronary heart disease and even death (“Trans Fat”).

    Read More

  • Obesity in the United States

    1005 Words  | 3 Pages

    Among all the factors that cause obesity, the calorie intake of many Americans could be the largest problem. In the last twenty years, food has been mad...

    Read More

  • Analysis Of The Deadly Noodle

    1157 Words  | 3 Pages

    French cuisine and cooking tradition are widely spread around the world under the global famous junk-food burgers and fries. French diet habits are steadily converting to American style fast food. According to Gerber’s words, a nutritional scientist at NIMRH (National Institute for Medical Research and Health), American fast food like burgers and fries is a modern way of life. Because of this deadly food, there are more and more fat people in France. Additionally, the similar things are happening everywhere on

    Read More

  • Egg Albumen Experiment

    1251 Words  | 3 Pages

    Egg Albumen Experiment The purpose of this investigation is to establish which is the lowest concentration of Copper (II) Sulphate solution that will denature a sample of egg albumen (egg white) at room temperature. The base of the reaction is the globular protein (albumen) being denatured by a heavy metal (Copper (II)), the copper (II) reacts with the NH3 group causing it to denature, this means the proteins' secondary and tertiary structures are being altered and refolding into different shapes, this resulting in a change from the substance being clear to turning opaque.[1] As the concentration of the denaturants increases more folding and changing of shape will occur and therefore more denaturing will occur and at a faster rate. From this I can predict that that lowest concentration of the solution is approximately at 0.03m solution.

    Read More

  • Analysis Of Eggshell

    1160 Words  | 3 Pages

    Egg remains an interesting and inexpensive protein source of the diet over two millennium years because of its nutritional and multifunctional properties. From the point of view of nutrition, egg is one of the complete food items, since it is rich in protein, amino acids, vitamin and most of mineral substances. Egg proteins have highest protein efficiency ratio, biological value and net protein utilization (Hoffman and Falvo, 2004). Egg can be used as a binding agent, a gelling agent, an emulsifier, a foaming agent and a coloring agent in food industry (Cook and Briggs, 1986; Watkins, 1995; Caner and Cansiz, 2007; Jaekel et al., 2008). There were 6.4 billion egg laying hens in the world and 1,182 billion eggs were produced

    Read More

  • McDonald's: Analyzing the Empire

    1945 Words  | 4 Pages

    While fast food restaurant options abound, the fast food market is nearly devoid of healthy alternatives. In the last ten years select restaurants such as McDonald’s and Wendy’s have taken steps toward balancing out their menus by offering healt...

    Read More

  • Fast Food Companies Are NOT Responsible For Obesity

    994 Words  | 2 Pages

    As I said before, in the U.S. some people are filing suits against fast food companies for causing their obesity and related sickness. It is clear that fast food is not so good for our health. Fast food contains lots of sodium, fat and cholesterol, and these ingredients make us overweight. Therefore, some people think that the ...

    Read More

  • Healthy Food Should Be Mandatory

    903 Words  | 2 Pages

    Many people who have poor eating habits suffer the consequence of diseases that damage the body. Eating healthy can result to decreasing the risk of getting cancer. It is proven that healthy eating is associated with reduced risk for many diseases, including several of the leading causes of death: heart disease, cancer and stroke and diabetes” (www.cdc.gov). Death or diseases is a serious matter for many individuals that are dealing with it. Healthy fats such as non-hydrogenated oils can reduce the risk of cardiovascular disease. This is a serious disease that interferes with many individuals lives, for example having a heart attack and is why people should maintain a healthy diet. Finally, fruits and vegetables embody antioxidants that reduce the risk of getting cancer. Cancer comes in many shapes and forms the attacks the body like a deadly virus. There is no cure for cancer yet, people are dying. Healthy eating leads to a gr...

    Read More

  • Food Preservatives Essay

    1206 Words  | 3 Pages

    People nowadays seem very concerned about the foods they eat. Specifically, the added ingredients are unwelcomed by health-conscious individuals. Food preservatives, for instance, have gained a bad rep for the past few years, and are usually regarded as “harmful” and “unnecessary”. But it would not be surprising to know that not only are food preservatives very common in many of our favorite foods, but some scientists suggest these ingredients saved more lives than modern medicine. Those sugary sweet jams your grandmother may have pulled down from her larder each Christmas or New Year’s breakfast, or the canned salted meats that served as a backup for many early American astronauts, are actually some examples of food preservation. Individuals whose immune systems are suppressed due to an illness, age, or medical condition are at risk of potential contaminations without the bacteria-fighting effects of preservatives. These additives are one of the many essential components used to achieve food safety. A trip down any aisle in the grocery store will show just how far the food additives industry has come. Allow the following information to put you at ease as it demonstrates why the science behind virtually every food

    Read More

More about Free-Ranged Chicken Eggs

Open Document