is to open a raw egg eggshell observation

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is to open a raw egg eggshell observation

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Started 10 years ago by ghsdiku6w5

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ghsdiku6w5
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Yesterday afternoon, a child take the egg yolk when bouncing ball play China Chinese Commercial News reporter Zhao Binshe Yesterday, members of the public after the eggs cooked Hou found problems, the remaining eggs cooked peeled view China Chinese Commercial News reporter Zhao Binshe New Year approached,http://smcfesto.cn/news/html/?115684.html, some people will buy a lot of eggs stored at home. Recently, Xi'an, China Daily reflect the number of people, after the vegetable market to buy back from the cooked egg yolk like elastic ball, pinching is not broken, throw lingers, chewing such as rubber, full stretch. They're wondering: Such eggs eat? Public to reflect Cooked egg yolk like elastic ball January 29, people in Xi'an Mr. Hou said, a few days ago, he was in Xian Yanming area near the vegetable market to buy several kilograms of eggs,http://www.shokudoraku.com, it has been stored at home on the balcony. The evening of January 28,http://bbs.zn314.com/forum.php?mod=viewthread&tid=1022186, after a few eggs cooked peeled, found yolk like elastic ball, as full stretch, he feared the egg in question, did not dare to eat. Yesterday, who lives in Xi'an, Wang Yan loop Creek district Wang said that on January 26, he was in the area near the vegetable market to buy several kilograms of eggs, cooked discovered amazing stretch elastic ball like egg yolk, and pinching is not broken , fall lingers, pinch up like elastic ball. Wang smiled and said:. "This is simply 'spring egg.'" Field experiments Some yolk can bounce up to 10 cm tall Yesterday afternoon, the Chinese Commercial News reporters Zai Xian and Shi Yan Hua loop near a supermarket and Xingshan Temple Street a grain store to buy the two eggs, and Hou and Wang family in the rest of the raw eggs, as the four samples sent to Xi'an Nutrition Society. Deputy director of the Center for Food Safety Institute of the four categories Zhang tranquil eggs are numbered, then and nutritionists Zhu Haiyan experiment. Among them,http://ars.userfriendly.org/cartoons/post.cgi, Mr. Wang bought eggs numbered 1, Hou buy eggs number 2, China Chinese Commercial News reporters Zai Liangyou and Dian Goumai eggs number 3, in the supermarket to buy eggs number 4. Step 1: Check the housing Firstly from the appearance observation, the 3rd egg shell surface layer of white frost, the other three eggs are shiny surface. Zhang tranquil said outer shell glaucous, indicating relatively fresh eggs; shiny surface, indicating that not enough fresh. Step 2: broken shell Observation All four samples of the eggs open, the 3rd stereoscopic egg yolk, egg white, three layered, three-dimensional sense of the 4th weaker egg yolk, egg white, divided into two levels,http://www.1200c.net/forum.php?mod=viewthread&tid=6015, the 1st and the 2nd egg yolk dimensional sense is not strong, egg white is almost non-hierarchical. Zhang tranquil said yolk rounded out muster, the more three-dimensional sense, the more distinct egg white level, it shows the fresh eggs. Step 3: Cooked observation The four types of cooked eggs into cold water. After the shelling was observed, in which the 1st yolk in my hand, elastic very obvious. Egg and eggshell on the 2nd clear adhesions, and close to the shell wall yolk, egg yolk is not circular. Zhang tranquil analysts say this is not fresh eggs performance. Step Four: Stretch Test From 30 cm height, respectively, so that four egg yolks a vertical drop to the desktop. Among them, the 2nd bounce yolk due to deformation of only 1 cm high, the 4th bounce yolk 3 cm high, on the 3rd 5 cm high bounce yolk, 1 egg yolk biggest stretch, bounce 10 cm high. Subsequently, the 4 egg yolks one by one broke,http://www.yi-health.com/home.php?mod=space&uid=5257, 2,3,4 yolk core difference is not big, the 1st egg yolk jelly kernel obvious, the 2nd egg yolk center with reflective, like gum. The 1st, the 2nd egg yolk surface is dry. Experimental conclusion: "spring egg" does exist. FAQ "Spring egg" how to form? And low-temperature storage and chicken feed or relevant Experiments confirmed that "spring egg" does exist, that the question is, "spring egg" is how formed? Zhang tranquil said that if the source of eggs is no problem, then the resulting "spring egg" The most likely reason is that the low-temperature storage,babyliss curl pas cher, and frozen tofu, stored at low temperatures for a long time, it will cause dehydration of protein denaturation, more toughness. Therefore, the eggs cooked yolk as full stretch like elastic ball. Shaanxi Normal University, Food Engineering and Nutritional Sciences Dr. Liu Yongfeng, said the past two years the country has been on the "spring egg" reported. He believes that the causes "spring egg" mainly in the following reasons. First, the chicken feed problem, which causes or "spring egg" the main reason, there have been a number of enterprises to provide a "spring egg", asking for help cause analysis, the understanding, the companies use chicken feed containing pupa protein, pupa protein and high protein content, they will sample batch of eggs and sample normal eggs boiled with the same time for comparison and found "spring egg" whites no normal egg whites white. However, because there is no funding for research, and ultimately failed to draw more accurate conclusions. Moreover, it was added to the chicken feed mulberry leaves, cottonseed cake, etc., which gossypol, class cyclopropene fatty acid composition may form a "spring egg", class cyclopropene fatty acid composition will result in "blood eggs." also said, "spring egg" form may also be related to low temperature, such as low ambient temperature or storage temperature is low, resulting in very tough after cooked eggs, which is why "spring egg" prone to winter in the north reasons. "Spring egg" can eat? Nutrients changed little, but poor taste Zhang tranquil said protein dehydration, nutrition eggs did not change much, but more difficult to absorb normal egg protein, and poor taste. If people worried about their digestive function is not good, do not eat this egg. that chicken feed additive components are in fact a lot to increase the protein content,karen millen dress, improve egg quality, according to the current national testing standards for eggs, these eggs are no problem is detected. However, there is no real research institution had given an accurate conclusion,karen millen outlet, if you want to study will be carried out related component detection, in addition to the national standard itself provides test items, but also for detection and analysis component of the six nutrients, such as carbohydrates, protein, fat, etc.,babyliss curl pas cher, in addition to a number of unknown composition may contain for testing, and then analyzed according to test results. How to pick the fresh eggs? Three more practical tips Zhang tranquil say, first of all look at the shell, the surface layer of white frost eggs is relatively new, and shiny surface of the egg is not fresh; moreover, shake, if there is "a sense of water samples",http://marandy.foyer.be/spip.php?article2165, it indicates that the egg does not fresh, fresher and vice versa; again, irradiating, if within the egg chamber obvious, it indicates that the eggs fresh, on the contrary, it is not fresh. There is a way, though in reality,babyliss curl pas cher, the implementation of a more inconvenient, but can be used as a basis for judging the egg is fresh, is to open a raw egg eggshell observation, three-dimensional sense of strong egg yolk, egg white three structured is relatively fresh eggs, fresh and not vice versa . When storing eggs, the best eggs stored in refrigerated layer of the refrigerator,http://www.nikkankyo.org, the temperature is maintained at 0 ~ 2 ℃, preferably constant temperature storage. While upside down to try to keep a small egg, bulk up, because the bulk of the air chamber, if upside down, the egg can form inside the vacuum, the bacteria easily penetrated. China Chinese Commercial News reporters Zhao Guoqiang and Zhang Li (Original title: "spring egg" eat it (Figure)) 

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