EGGS - IMPORTANT MCQ

[@arunbabu4952]

👍👍

[@nasheenakummayil1014]

Thank u

[@eagleswings455]

Welcome

[@sithupkpk8384]

Egg shell treatment to prevent escape of co2 or nitrogen??

[@eagleswings455]

CO2, SORRY FOR THE MISTAKE.

[@malurajmn8350]

Livetin fat ano??? Protein alle. (question no 14)

[@eagleswings455]

Livetin is a protein. There is mistake in the question.

[@eagleswings455]

some of the other proteins found in egg in lesser quantities are, ovomacroglobulin 0.5% ovoglycoprotien 1% flavoprotein 0.8% ovoinhibitor 1 -1.5% cystatin 0.05%

[@hurricanegamer7715]

Question no.27 - right answer is Ovomucin ......not Ovomucoid

[@aliyakm6818]

Iron binding protein of egg ?can u please clear mam

[@eagleswings455]

Ovotransferin also known as conalbumin is the iron binding protien of egg. It binds, iron(Fe), copper(Cu) and Aluminium(Al). Iron carrier of yolk is Phosvitin.

[@rahulv523]

Question 11 ... Answer ????

[@eagleswings455]

PSEUDOMONAS

[@rahulv523]

To differentiate between fresh and old egg .. method used is .. candling aalle ?

[@eagleswings455]

@@rahulv523 Crack open your egg and see what the yolk and the white do. If the egg yolk bulges and the white is viscous and gathered tightly round the yolk, then the egg is still fresh. However, if the yolk is flat and the egg white runny, then the egg is old. What happens is that the protein chains (various substances linked together) in the egg white break up over time so that, in an old egg, the yolk and white no longer cling tightly together and so run more.

[@sithupkpk8384]

Egg white has 17 percentage fat???

[@eagleswings455]

WHITE HAS 0.2 % FAT ONLY