EXERCISE NO.

1 WORKSHEET

IDENTIFICATION AND CHARACTERIZATION OF FRESH EGG

Name: Michael Sandoval Jr. & Donna Dage Gevero Score:

Student Number: 2020300459 & 2020301900 Date Submitted: 04/12/21

INTRODUCTION

Egg is one of the most famous food to eat especially during breakfast for
more than thousand years. It is also one of the main ingredients used in pastries such
as cake and bread. There are many types of eggs but the most common is the chicken
egg. Eggs are readily available almost around the world as it's less expensive, easy to
cook and also nutritious. It contains a lot of vitamins and minerals that are important in
human diet like protein, iron and zinc.

This activity helps to add more knowledge about eggs and to be able to
differentiate whether the egg is fresh or not. Determining the freshness of the egg is
very important to avoid any bad effects on the body or getting any diseases. One way
of determining the freshness of egg is the floating test where egg is placed in a glass
or bowl of water and the one that floats is not fresh anymore or also you can crack the
egg and verify if it doesn't have a bad odor and appearance. This activity also talks
about how the aging affects the properties of eggs like the changes of its appearance
whether it is soft or rough and thick or thin.

OBJECTIVES

At the end of the exercise, the student should be able to:

1. demonstrate ways of determining freshness of egg;

2. differentiate the characteristics of fresh and aged eggs; and
3. explain the effect of aging on the chemical and physical properties of eggs.
RESULTS AND OBSERVATIONS

Table 1. Comparison of the characteristics of the fresh (T3) and aged eggs (T1 and T2).
CRITERIA T1 T2 T3

*Appearance and -the texture of the - the texture of the - the texture of the
texture of the egg shell is soft and it shell is soft and shell is soft but
shell is thin that easily also thin that there are some
cracks. easily cracks. parts that is rough
and it is thick.

*Description of the The egg stays at The egg stays at The egg stays at
position of the egg in the bottom the bottom the bottom
floating test horizontally Horizontally Horizontally

*Visual appearance - the egg white is - the egg white is - the egg white is
of the egg white so runny and the runny and the color more compact and
color is yellowish is also is yellowish clearer

*Visual appearance -it is somewhat -it is somewhat flat - it is round and

of the egg yolk flat and round - and round compact.
dark yellow -and - yellow -yellow
has 1 bubble. -and has some
bubbles around it.

Height of the egg yolk 2mm 4mm 7mm

(in cm/mm)

Height of the egg 1mm 2mm 4mm

white (in cm/mm)

Diameter of the egg 13.5 cm 13 cm 12.5 cm

white (in cm/mm)

*Use the terms such as intact, with crack, smooth, rough, and others
*For egg white, use the terms such as runny and viscous. Take note also if thick and
thin albumen is still evident. For egg yolk, use the terms such surround, firm, flat, and
others.
DISCUSSION:

In this activity 3 eggs samples were bought in the same store but in different
days. T1 is a 14 days old egg, T2 is 7 day and T3 is the new one. The result that shows
during the activity for the characteristics of sample 1 (T1) or the is that its shell is thin
and soft, it did not float, it is flat and runny and lastly for its height it is the shortest but
wider in diameter among the 3 sample. For the sample 2 (T2) the results show similar
to the sample 1 except for its height in yolk and white as it is taller but in terms of
diameter it is shorter. Lastly for the sample 3 (T3) it shows that its shell has some soft
and rough part and it is thick, the egg stays at the bottom when put on the glass of
water, the yolk and white is still compact and taller among the 3 samples but shorter in
terms of diameter. Based on Foster K. (2015) to test the freshness of the eggs on of
the method used is the floating test where it is indicated that when the egg is placed in
the bowl of water and if it stays at the bottom, it is still fresh while if it floats it is not
fresh. So, the 3 samples are still fresh but the T1 needed to be consumed immediately
as it is starting to show some characteristics of un-fresh egg.

Table 2. Comparison of the foam of the fresh egg and aged egg.
CRITERIA T1 T2 T3

*Visual appearance Dark yellow and Yellowish and Clear and

before mixing runny runny somewhat
compact

*Visual appearance Foamiest Foamier Foamy

after mixing

Foam stability stable Stable Most Stable

*use the terms runny, foamy, stiff, weak, stable and others to evaluate the samples.

DISCUSSION:

For the table 2 it's about the comparison of the foam on the 3 different sample where
they are beaten for 1 minute using a electric hand mixer. For the T1 it shows that it is
the foamiest but less stable. The T2 is foamier and more stable than T1 while T3 is
foamy but the most stable among the 3 samples. Based on Loma Kina K.,et.al(2006)
one of the factors that affects the foaming properties of the egg white is its storage time
to that why the T1 is the foamiest as it is stored for a long time.
CONCLUSION:

Egg is one of the foods eaten by people since then. It is one of the good sources
of protein and it is readily available in market as it is less expensive and easier to cook.
Knowing whether the egg is fresh or not is very important to avoid any diseases.
Floating test is one of the helpful methods used in determining the freshness of the.
The result of the activity shows that all the 3 eggs or samples are still fresh were its
yolk and white is still compact and round and T1 is just starting to show some of the
characteristic of un-fresh egg like it is runny and flat so it should be could immediately.
While in the foam stability the longer the storage time of the egg the thinner its egg
white and thicker its foam but it is but less stable and the newer the egg the thickest its
egg white and the greater its stability.

QUESTIONS:

1.What are the pointers to remember in procuring eggs?

Buying a fresh egg is very important to avoid catching any diseases. Some
important things to remember in procuring eggs, it to check for the cracks as bacteria
might enter through it and if possible, buy egg from refrigerated case. It is also
important to make sure that the egg is not out-of-date if possible, ask the owner.

2.Why is it that purchasing of eggs with crack is highly discouraged?

It is not recommended to buy eggs with cracks as it is more prone to contamination

as bacteria or other pathogens might enter through it.

REFERENCES

Brooke B. (2017, November 6). Egg freshness myths and

facts. https://www.provisioneronline.com/articles/105489-egg-freshness-myths-and-
facts

Lomakina K., Mikova K. (2006): A Study of the factors affecting the foaming properties
of egg white – a review. Czech J. Food Sci., 24: 110–118.
APPENDICES