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,...

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Veröffentlicht in:	Journal of chemical education 2002-04, Vol.79 (4), p.481
Hauptverfasser:	Stanish, Ivan, Zabetakis, Daniel, Singh, Alok
Format:	Artikel
Sprache:	eng
Schlagworte:	Cell membranes Chemistry Chickens Eggs Experiments Lipids Membranes Phospholipids Poultry Science education
Online-Zugang:	Volltext
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