The hen's egg consists mainly of water with its solid portion composed of proteins, fats, carbohydrates and minerals. Although the yolk and albumen are approximately equal in their content of proteins, carbohydrates and minerals, the yolk contains practically all the lipids. Consequently, very little is known about the lipids of the albumen whereas the lipids of the yolk have been studied extensively. Fresh egg yolk contains 33% lipids (66% on a moisture free basis) and about 16% protein (Romanoff and Romanoff, 1949). These lipids consist of neutral glycerides, phospholipids and sterols. The exact chemical structure of the egg yolk lipids is still uncertain mainly because of the extreme difficulty encountered in any attempt to isolate them in a pure state. [...]
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.117563 |
| Date | January 1965 |
| Creators | Chen, Percival Henry. |
| Contributors | MacRae, H. (Supervisor) |
| Publisher | McGill University |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Format | application/pdf |
| Coverage | Master of Science. (Department of Agricultural Chemistry. ) |
| Rights | All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated. |
| Relation | alephsysno: NNNNNNNNN, Theses scanned by McGill Library. |
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