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The pH Value of Turkey Egg Albumen
THE pH VALUE OF TURKEY EGG ALBUMEN J. B. COOPER AND J. E. JONES Poultry Science Department, Clemson University, Clemson, South Carolina 29631 (Received for publication October 31, 1969)
PROCEDURE
Eggs from 548 Large White turkeys of a commercial strain were used in this experiment. The pH determinations were Published with approval of the Director of the South Carolina Experiment Station as Technical Contribution No. 828.
made with a Beckman pH Meter, Model H. Measurements were taken on the eggs the next day after gathering. Three different groups of eggs were observed in studies at 2 week intervals. A total of 743 eggs was. used. RESULTS
The pH value of individual eggs ranged from a low of 7.4 to a high of 9.1. There were 13 eggs with albumen pH below 8.0. The average pH of the albumen of all eggs was 8.42 on eggs from a minimum age of 18 hours to a maximum of 42 hours after laying. REFERENCES Denton, C. A., and H. W. Titus, 1945. The relationship between the water transfer and the pH of egg contents in stored eggs. Poultry Sci. 24: 135-138. Fromm, D., and S. U. Gammon, 1968. Specific gravity and volume of the hen's egg yolk as influenced by albumen pH and storage age of the egg. Poultry Sci. 47: 1191-1196. Romanoff, A. L., and A. J. Romanoff, 1949. The Avian Egg, John Wiley and Sons, New York. Swanson, M. H., 1959. Some observations on the peeling problems of fresh and shell-treated eggs when hard cooked. Poultry Sci. 38: 1253-1254.
AVAILABILITY TO THE RAT OF FLUORIDE I N CHICKEN BONE MORRIS F. POOL AND JOHN 0. THOMAS Western Regional Research Laboratory, Agricultural Research Service, U. S. Department of A griculture, A Ibany, California 94710 (Received for publication October 31, 1969)
As a part of a survey of the fluoride content of various broiler chicken tissues (Pool et al., 1965) an estimate of the nutritional availability of the fluoride in
poultry bone was desired. A number of studies of the availability of the fluoride in various relatively insoluble forms including that in animal bone have been
313
Downloaded from http://ps.oxfordjournals.org/ at University of North Dakota on June 1, 2015
The hydrogen ion concentration of egg white, expressed as pH, has been reported by several workers for that of the chicken egg. Denton and Titus (1945) reported the pH of egg albumen within one hour after laying to be 7.60+.05 and to be 8.34+.06 for those measured 20-24 hours after laying. Swanson (1959) gave the pH of albumen of chicken eggs to be about 8.7 after aging for 48 hours. Fromm and Gammon (1968) stated that the pH of the albumen of freshly laid egg is approximately 7.8 and rises shortly thereafter to about 9.7. Romanoff and Romanoff (1949) gave the pH of albumen of new-laid chicken eggs to be about 7.6. No references were found in regard to the pH of the turkey egg albumen.
PROCEDURE
Eggs from 548 Large White turkeys of a commercial strain were used in this experiment. The pH determinations were Published with approval of the Director of the South Carolina Experiment Station as Technical Contribution No. 828.
made with a Beckman pH Meter, Model H. Measurements were taken on the eggs the next day after gathering. Three different groups of eggs were observed in studies at 2 week intervals. A total of 743 eggs was. used. RESULTS
The pH value of individual eggs ranged from a low of 7.4 to a high of 9.1. There were 13 eggs with albumen pH below 8.0. The average pH of the albumen of all eggs was 8.42 on eggs from a minimum age of 18 hours to a maximum of 42 hours after laying. REFERENCES Denton, C. A., and H. W. Titus, 1945. The relationship between the water transfer and the pH of egg contents in stored eggs. Poultry Sci. 24: 135-138. Fromm, D., and S. U. Gammon, 1968. Specific gravity and volume of the hen's egg yolk as influenced by albumen pH and storage age of the egg. Poultry Sci. 47: 1191-1196. Romanoff, A. L., and A. J. Romanoff, 1949. The Avian Egg, John Wiley and Sons, New York. Swanson, M. H., 1959. Some observations on the peeling problems of fresh and shell-treated eggs when hard cooked. Poultry Sci. 38: 1253-1254.
AVAILABILITY TO THE RAT OF FLUORIDE I N CHICKEN BONE MORRIS F. POOL AND JOHN 0. THOMAS Western Regional Research Laboratory, Agricultural Research Service, U. S. Department of A griculture, A Ibany, California 94710 (Received for publication October 31, 1969)
As a part of a survey of the fluoride content of various broiler chicken tissues (Pool et al., 1965) an estimate of the nutritional availability of the fluoride in
poultry bone was desired. A number of studies of the availability of the fluoride in various relatively insoluble forms including that in animal bone have been
313
Downloaded from http://ps.oxfordjournals.org/ at University of North Dakota on June 1, 2015
The hydrogen ion concentration of egg white, expressed as pH, has been reported by several workers for that of the chicken egg. Denton and Titus (1945) reported the pH of egg albumen within one hour after laying to be 7.60+.05 and to be 8.34+.06 for those measured 20-24 hours after laying. Swanson (1959) gave the pH of albumen of chicken eggs to be about 8.7 after aging for 48 hours. Fromm and Gammon (1968) stated that the pH of the albumen of freshly laid egg is approximately 7.8 and rises shortly thereafter to about 9.7. Romanoff and Romanoff (1949) gave the pH of albumen of new-laid chicken eggs to be about 7.6. No references were found in regard to the pH of the turkey egg albumen.