Efficient Separation of Yolk from White in Boiled Chicken Eggs Leads to Convenient Extraction of Biologically Viable Phosphatidylcholine Lipids

In this biochemistry exercise, students investigate the technological and economic advantages and disadvantages of extracting phosphatidylcholine from boiled and raw chicken eggs. A number of analytical techniques are employed to isolate, purify, identify, and structurally characterize the product, to quantify yields (typically 40% relative to the theoretical maximum), and to assess the efficiency of the method. Students are exposed to several modern spectroscopic instruments, and for a deeper understanding of bioorganic chemistry they must employ engineering skills to assess the practicality of one method over another. It is intended that this material be considered as experimental course-work in undergraduate biochemistry and chemistry laboratories.