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2002
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April
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In the Laboratory
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Efficient Separation of Yolk from White in Boiled Chicken Eggs Leads to Convenient Extraction of Biologically Viable Phosphatidylcholine Lipids
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Ivan Stanish, Daniel Zabetakis, and Alok Singh
Center for Bio-Molecular Science and Engineering, Naval Research Laboratory, Washington, DC 20375-5320
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April 2002
Vol. 79 No. 4
p. 481
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| Abstract |
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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.
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| Supplement |
Detailed experimental procedures, characterization techniques, and chemical analyses for students and instructor are available.
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 Contents |
JCE2002p0481W.doc (Microsoft Word)
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| Download |
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| More Information |
Citation |
Stanish, Ivan; Zabetakis, Daniel; Singh, Alok. J. Chem. Educ. 2002 79 481.
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Keywords |
Bioorganic Chemistry; Biotechnology; Laboratory Instruction; Lipids; Natural Products
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History |
Created:
Last Updated: |
March 1, 2002
March 16, 2005
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| Home > JCE Print > Journal of Chemical Education > Issues >
2002
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April
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481
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