What Is With Grade..By:: D20071029417(suhaiza))

salam....

here is my opinion...hehe...

We know that the egg have it own grade, whether it is egg grade A, grade B or grade C. This egg grade we can found in the market. But do you know how actually the process to graded the eggs? The person who grade the egg will checking both outside and inside of the egg. On the outside, the checker looks to see if the shell is clean and unbroken and has a normal shape and texture , without bumps, ridges, thin spots or rough areas. The shell color doesn't matter. On the inside, the checker looks to see if the white is firm, thick and clear. The checker also looks to see if the yolk is the right size and shape and has no blemishes. Through the shell, the checker can see the size of the air cell, too. The smaller the air cell, the higher the grade. Eggs are graded AA, A , B and C. AA is the highest just like an A+ is the highest school grade. The process of grading is called candling because in past, they were held up behind an egg so the checker could see inside the egg without breaking it. Today, eggs move on rollers over a strong light instead of a candle.

As we know egg consist of a lot nutrient inside it, one of the nutrients is protein. So it is important to us to know the concentration of protein inside every grade egg whether grade A, grade B, grade C and may be egg from “Ayam Kampong”. One of experiment that we can use to determine the concentration of protein is protein assay by using Biuret assay method. The concentration of protein is measured by the wavelength of 540nm, A540, by using spectrophotometer. Six solutions with known protein concentration were passed through the spectrophotometer and their absorption level discovered.

What will have to do to determine the concentration of protein is first, we mix 1mg/ml of 0.50ml of gelatin (protein) with 2.5ml of Biuret reagent into the cuvette. Then, we repeat the first step by replacing 1mg/ml of 0.50ml of gelatin by 2mg/ml, 3mg/ml, 4mg/ml, 5mg/ml and 6mg/ml of 0.50ml of gelatin into other prepared cuvettes. Then we put each cuvette with different protein concentration into the spectrophotometer and measure the absorbance after 10 minutes, then the results are recorded in the table 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 egg

Key:

Sample A: Grade A egg

Sample B: Grade B egg

Sample C: Grade C egg

Sample X: “Ayam kampong”

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

Actually the concentration of protein is not depend to the grade of egg.So, the conclusion is the grading of the egg has nothing to do with the nutritional value.

These are my experimentally opinion...

Thank you...=)

::Suhaiza Bt Rozani::

::D20071029417::