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

• Ivan Stanish ^[1] ; Daniel Zabetakis ^[1] ; Alok Singh ^[1]
  1. [1] United States Naval Research Laboratory

     United States Naval Research Laboratory

     Estados Unidos

     
• Localización: Journal of chemical education, ISSN 0021-9584, Vol. 79, Nº 4, 2002, pág. 481
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • 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.