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Egg samples were collected from six different sources across Canada, and the yolks from those samples were analyzed for fatty acid composition using gas chromatography. Three yolk samples were from regularly fed chickens from three different Canadian egg processing plants, and the other three samples were from chickens fed with special diets. The specially(More)
An automated liquid chromatography system was developed to carry out the separation of an egg yolk immunoglobulin (IgY) using cation exchange media. Industrially separated egg yolk was diluted 10 times with distilled water, the pH adjusted to 5.5, and the water-soluble protein fraction separated from lipoproteins by sedimentation. The supernatant was(More)
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