What Is With Grade..By:: D20071029420(mastura)

salam....

here is my answer..(more to opinion actually..but experimentally opinion...(",))

Grade, the word comes with a meaning of something that had been rating or placed in sequence based on their own category. But how about the grade of an egg? Does the grade of an egg determines the protein content in it? Majority option to buy egg from the grocery with two factors: cheap and fresh. Some people will consider about the quality of the egg; omega-3, free antibiotic, free cholesterol and others. But, do we know how to determine the protein content in the egg? Let’s check it out!!

Protein assays is one of the method to determine the protein concentration. In this lab session, the concentration of the protein is measured by a wavelength of 540nm by using s spectrophotometer. Firstly, we mix 1mg/ml of 0.50ml of gelatin (protein) with 2.50ml of Biuret reagent. Then, the first step will be repeated by replacing the 1mg/ml g of 0.50ml gelatin with 2mg/ml, 3mg/ml, 4mg/ml, 5mg/ml and 6mg/ml in other cuvettes. Then, we placed each of the cuvettes into the spectrophotometer and measured the absorbance value. The results are recorded as shown below.

Table 1: The absorbance of light at 540nm of different gelatin concentration.

Table 2: The absorbance of light at 540nm of different types of protein.

Key:

Sample A: Grade A egg

Sample B: Grade B egg

Sample c: Grade C egg

Sample X: Organic egg

Graph 1: The absorbance of light at 540nm versus the different gelatin concentration.

From the results above, we can say that there is nothing to do with the grade of egg related to the protein contain in it. If we look at the grade B egg, the protein content is higher than grade A egg. While the organic egg contains the most highest protein content compare to the other three grade eggs.

Actually, there are several ways to indicate the grade of each egg, not by indicating the protein content in it. The grading is done with a series of test where the eggs are examined for many qualities such as size and weight. The eggs are first washed to make sure they are spotless and sent to be candled. Candling is a way performed by hand to examine the content of the egg. This is done by passing them a light which allows the shell to be viewed internally. The conditions of the shell, white and yolk are examined. This is what will later divide the eggs into different grades.

The weight is done by the carton, not the individual egg, and computer controlled sensors weigh each egg over 60 times in less than one second. There is only a 3 ounce difference per one dozen eggs of a different size so the accuracy of the weight of each carton is important. Here are some characteristics of each grade of the egg:

Grade A: The egg is found in perfect condition. The shell is not cracked at all, is fully clean, and the yolk is round and centered in a firm white with a minimal air pocket. These eggs will be processed for shipping to retail stores for consumers to buy.

Grade B: This egg also has an un-cracked shell but may have a rough texture. The white will be watery/thin and the yolk somewhat flat. These eggs are saved for commercial uses such as selling to bakeries or for processing into other foods like making mayonnaise or noodles.

Grade C: Eggs with this grade likely have a cracked shell, loose yolk, and very thin white. This will only be sold to commercial processors as use as an additive for other products.

Technology has played a significant role in the production of eggs. So, the conclusion is the grading of the egg has nothing to do with the nutritional value. So, we don’t have to think about the grade when we want to eat the egg. Just eat it as long as you don’t take it over the limit..

TQ.

::Mastura Haji Ariffin::
::D20071029420::