DOCSLIB.ORG

Assessment of Egg Yolk Oil Extraction Methods of for Shizhenkang Oil by Pharmacodynamic Index Evaluation

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Assessment of Egg Yolk Oil Extraction Methods of for Shizhenkang Oil by Pharmacodynamic Index Evaluation molecules Article Assessment of Egg Yolk Oil Extraction Methods of for ShiZhenKang Oil by Pharmacodynamic Index Evaluation Ping Wu 1,2,†, Yu Pan 1,†, Jianye Yan 1, Dan Huang 1 and Shunxiang Li 1,* Received: 19 November 2015 ; Accepted: 12 January 2016 ; Published: 18 January 2016 Academic Editor: Derek J. McPhee 1 Hunan Province Engineering Research Center of Bioactive Substance Discovery of Chinese Medicine, School of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China; [email protected] (P.W.); [email protected] (Y.P.); [email protected] (J.Y.); [email protected] (D.H.) 2 School of Chemistry, Xiangtan University, Xiangtan 411105, China * Correspondence: [email protected]; Tel.: +86-731-8845-9421; Fax: +86-731-8845-8227 † These authors contributed equally to this work. Abstract: To assess the extraction methods of egg yolk oil in ShiZhenKang (SZK) oil, which is used to treat eczema, a mice model of eczema was established by using 2,4-dinitrochlorobenzene (DNCB). The therapeutic effects of egg yolk oil extracted by different methods from SZK oil on the model of acute eczema in mice were evaluated. The oil yield rate of ethanol extraction is 42.06%. Its egg yolk oil is orange and has a rich, sweet, egg smell. Moreover, the SZK oil prepared from it has a very good therapeutic effect on the model of acute eczema in mice. The alcohol extraction method is the preferable method according to a comprehensive evaluation of each index of seven kinds of methods to extract the egg yolk oil. Keywords: egg yolk oil; extraction methods; pharmacodynamic index; ShiZhenKang oil 1. Introduction Eczema is a common skin disease in infants, mainly due to overnutrition, dyspepsia, food allergies, external stimulus and genetic factors [1–3]. The main clinical findings include intense pruritus, various types of skin injuries and repeated episodes. Full recovery may require prolonged treatment and frequent outpatient visits. It not only represents an economic burden for parents, but is also detrimental to the physical and mental health of infants [4–6]. Currently, there are many kinds of treatments for infant eczema, For example, Chinese herbs, which belong to Chinese Traditional Medicine, have been successfully developed to treat infant eczema with relatively few side effects [7]. ShiZhenKang (SZK) oil, another Chinese medicine developed by the Hunan Academy of Chinese Medicine Affiliated Hospital, has shown good curative effects on infant eczema without side effects [8]. Moreover, SZK oil could renew aging skin [9]. However, the main component in SZK oil—the egg yolk—when prepared by traditional methods suffers from many disadvantages, such as a black color, disgusting odor, low bioavailability, easy to wipe off by patients, staining of clothes and unstable nature. Therefore, it is necessary to improve the methods for extracting egg yolk oil [10,11]. At present, there are many extracting methods for egg yolk oil, such as the dry distillation method, baking method, reduced pressure distillation, solvent extraction method, supercritical CO2 extraction method, sub-critical propane extraction method and enzymatic methods [12–14]. Each of them has their own disadvantages. For example, supercritical CO2 extraction methods are expensive and require Molecules 2016, 21, 106; doi:10.3390/molecules21010106 www.mdpi.com/journal/molecules Molecules 2016, 21, 106 2 of 10 expensive equipment [15]. The phospholipid content of egg yolk oil extracted by the sub-critical propane extraction method is low, and needs further extraction by a mixed solution of methanol and chloroform, thus it is also used rarely [16–18]. Besides, the explosivity of propane is also a potential risk. As forMolecules the enzymatic 2016, 21, 106 method, the product contains fatty acids [19]. Currently, the most2 of commonly10 used industrial methods are the dry distillation method and solvent extraction method. However, sub-critical propane extraction method is low, and needs further extraction by a mixed solution of there is a general lack of research on both methods [20,21]. In this study, the dry distillation method, methanol and chloroform, thus it is also used rarely [16–18]. Besides, the explosivity of propane is baking method,also a potential reduced risk. pressure As for the distillation, enzymatic method, and solvent the product extraction contains method fatty acids were [19]. used Currently, to obtain egg yolk oil whichthe most was commonly then used used to industrial prepare methods SZK oil. are The the dry effects distillation of the method different and methods solvent extraction on egg yolk oil extractionmethod. were evaluatedHowever, there and is the a general character lack of and research oil yield on both rate methods were also[20,21]. used In this to evaluatestudy, the thedry optimal extractiondistillation method. method, Moreover, baking mice meth modelsod, reduced of acute pressure eczema distillation, were and established solvent extraction to study method the treatment were used to obtain egg yolk oil which was then used to prepare SZK oil. The effects of the different efficiencymethods using SZK on egg oils yolk prepared oil extraction by the were different evaluated methods. and the character and oil yield rate were also used to evaluate the optimal extraction method. Moreover, mice models of acute eczema were 2. Resultsestablished to study the treatment efficiency using SZK oils prepared by the different methods. 2.1. Color,2. Smell Results and Oil Yield Rate of Egg Yolk Oil Extracted by Different Methods The egg2.1. Color, yolk Smell oils and extracted Oil Yield byRate dry of Eg distillation,g Yolk Oil Extracted baking, by Different and reduced Methods pressure distillation were brown and disgusting (Figure1a–c). The oils extracted by the ether, ethanol, petroleum ether, and The egg yolk oils extracted by dry distillation, baking, and reduced pressure distillation were chloroformbrown extraction and disgusting methods (Figure were 1a–c). orange The oils and extrac eggted fragrant by the ether, (Figure ethanol,1d–g). petroleum The oil ether, extracted and by the ethanol extractionchloroform methodextraction wasmethods very were fragrant. orange and The egg oil fragrant yield (Figure with the 1d–g). chloroform The oil extracted extraction by the method was the highest,ethanol extraction followed method by the was petroleum very fragrant. ether The method,oil yield with drying the chloroform distillation extraction method method and ethanol extractionwas method the highest, (Table followed1). by the petroleum ether method, drying distillation method and ethanol extraction method (Table 1). (a) (b)(c) (d) (e)(f) (g) Figure 1. Images of egg yolk oils extracted by seven different methods: (a) dry distillation method; Figure 1. (Imagesb) baking of method; egg yolk (c) reduced oils extracted pressure distillation by seven method; different (d) ether methods: extraction (a) method; dry distillation (e) ethanol method; (b) bakingextraction method; method; (c) reduced (f) petroleum pressure ether distillation extraction method method; and ( (gd) )chloroform ether extraction extraction method; method. (e) ethanol extraction method; (f) petroleum ether extraction method and (g) chloroform extraction method. Table 1. Color, smell and oil yield rate of egg yolk oils extracted by different methods. Table 1. Color,Groups smell and oil yield rateColor of egg yolk oils extracted Smell by different Oil Yield methods. Rate (%) Dry distillation method Black brown Empyreumatic 34.14 ± 3.51 GroupsBaking method Black Color brown Empyreumatic Smell Oil49.10 Yield ± 2.32 Rate (%) Reduced pressure distillation Brown Empyreumatic 23.51 ± 1.34 Dry distillationEther extraction method method BlackOrange brown Slight Empyreumatic egg fragrance 35.00 34.14 ± 3.62˘ 3.51 BakingEthanol methodextraction method BlackOrange brown Strong Empyreumatic egg fragrance 42.06 49.10 ± 5.35˘ 2.32 ReducedPetroleum pressure ether extraction distillation method BrownOrange Slight Empyreumatic egg fragrance 56.79 23.51 ± 5.68˘ 1.34 EtherChloroform extraction extraction method method OrangeOrange Slight Slight egg egg fragrance fragrance 57.74 35.00 ± 4.53˘ 3.62 Ethanol extraction method Orange Strong egg fragrance 42.06 ˘ 5.35 Petroleum ether extraction method Orange Slight egg fragrance 56.79 ˘ 5.68 Chloroform extraction method Orange Slight egg fragrance 57.74 ˘ 4.53 Molecules 2016, 21, 106 3 of 10 2.2. Pharmacodynamic Index of Egg Yolk Oils Extracted by Different Methods The mouse eczema model was established by application of 2,4-dinitrochlorobenzene (DNCB) solution to the dorsal skin of mice before administration of the different egg yolk oils. According to the visual inspection of the mice’s backs, the mice had varying degrees of eczema, which indicated that the model was established successfully. The eczema symptoms of the reduced pressure distillation group worsened three days after the administration and aggravated obviously five days after the administration, while the eczema symptoms of the other groups began to improve. The curative effect was similar to that obtained with paeonol (control drug group) (Table2). Table 2. The influence of drugs on the stimulated part skin of mice backs (X ˘ SD). Assessment Groups Administration for Administration for Pre-Administration 3 Days 5 Days Blank control group 0 0 0 Model control group 1.00 ˘ 0 * 1.00 ˘ 0 * 1.00 ˘ 0 * Dry distillation group 1.25 ˘ 0.46 * 1.00 ˘ 0 0.13 ˘ 0.035 D Baking method 1.37 ˘ 0.52 * 0.88 ˘ 0.35 0.38 ˘ 0.052 D Reduced pressure distillation group 1.25 ˘ 0.46 * 1.50 ˘ 0.53 D 3.00 ˘ 0.023 D Ether extraction group 1.50 ˘ 0.76 * 0.50 ˘ 0.23 D 0.25 ˘ 0.046 D Ethanol extraction group 1.13 ˘ 0.64 * 0.56 ˘ 0.37 D 0.26 ˘ 0.046 D Petroleum ether extraction group 1.00 ˘ 0.53 * 0.75 ˘ 0.46 0 D Chloroform extraction group 1.43 ˘ 0.98 * 0.86 ˘ 0.38 0.14 ˘ 0.038 D Paeonol control group 1.12 ˘ 0.75 * 0.92 ˘0.35 0.25 ˘ 0.046 D Note: each group compared with blank control group (* p < 0.05), each group compared with model control group (D p < 0.05).
Load more

Recommended publications
  • Egg White Foam
    BAFFLING BEATERS Background Egg White Foam Egg white foam is a type of foam (a colloid in which a gas is dispersed or spread throughout a liquid) used in meringues, souffl és, and angel food cake to make them light and porous (airy). To prepare an egg white foam, egg whites are initially beaten (with a wire wisk or electric mixer) until they become frothy. Then an acid (such as cream of tartar) is added. Depending on the application, the beating of the egg white continues until soft (when the peaks stand straight and bend slightly at the tips) or stiff peaks (when the peaks stand straight without bending) are formed. Salt and sugar may also be added. How It Works: Egg whites are made up of water, protein, and small amounts of minerals and sugars. When the egg whites are beaten, air is added and the egg white protein, albumen, is denatured. Denaturation is the change of a protein’s shape under stress (in this case, beating). The denatured protein coats the air bubbles and holds in the water, causing them to References Food Mysteries Case 4: Protein Puzzlers. 1992. Originally developed by 4-H become stiff and stable. When an acid such as cream of tartar is added, Youth Development, Michigan State University Extension, East Lansing. the foam becomes even more stable and less likely to lose water (a process known as syneresis). Himich Freeland-Graves, J and Peckham, GC. 1996. Foundations of Food Preparation. 6th ed. Englewood Cliffs: Prentice Hall. 750 pgs. Several factors affect the formation and stability of egg white foams, including: • Fat: The addition of even a small amount of fat will interfere with the formation of a foam.
    [Show full text]
  • 154 Omelette 2 Eggs (Chives) 116 Mayonnaise 1 Yolk 193 Hummus Crudités 1 Carrot 1 Celery ½ R Pepper
    154 Omelette 2 eggs (chives) 116 Mayonnaise 1 yolk 193 Hummus Crudités 1 carrot 1 celery ½ R pepper Name Collect: Omelette Collect: Mayonnaise 2 eggs 1 egg yolk, at room temperature 1 tbsp water Pinch of English mustard powder 10g butter 150ml sunflower oil or a combination Salt and finely ground white pepper of sunflower and light olive oil Few chives, to finish (optional) Lemon juice or white wine vinegar, Salt and freshly ground white pepper Collect: Hummus 1 x 400g tin chickpeas 1 garlic clove 1 lemon 1 tsp ground cumin Pinch of cayenne pepper 2 tbsp olive oil Few flat-leaf parsley sprigs Salt and freshly ground black pepper A dry marker pen is an easy way to record times, ingredients, equipment for different dishes Mise en Place Serving equipment Drain chickpeas, reserve the liquid Peel garlic Juice lemon ( hummus & mayo) Wash & dry chives if using and parsley Cooking and Serving: Lesson start Method Checks time Serve: Keep the food to the centre of the dish, remember centre height and to keep the dish clean – free from finger marks and splashes End of Wash up tidy up returning all equipment to the correct place. lesson Wipe down surfaces and cooker top. Turn off cooker. Wipe time draining board, clear sink and plug. © Leiths School of Food and Wine Ltd 2018 154 Omelette 2 eggs (chives) 116 Mayonnaise 1 yolk 193 Hummus Crudités 1 carrot 1 celery ½ R pepper TIME PLAN BUILDER – You decide how to blend the recipe methods to ensure you are making the best use of your time and equipment.
    [Show full text]
  • Oogenesis and Egg Quality in Finfish: Yolk Formation and Other Factors
    fishes Review Oogenesis and Egg Quality in Finfish: Yolk Formation and Other Factors Influencing Female Fertility Benjamin J. Reading 1,2,*, Linnea K. Andersen 1, Yong-Woon Ryu 3, Yuji Mushirobira 4, Takashi Todo 4 and Naoshi Hiramatsu 4 1 Department of Applied Ecology, North Carolina State University, Raleigh, NC 27695, USA; [email protected] 2 Pamlico Aquaculture Field Laboratory, North Carolina State University, Aurora, NC 27806, USA 3 National Institute of Fisheries Science, Gijang, Busan 46083, Korea; [email protected] 4 Faculty of Fisheries Sciences, Hokkaido University, Minato, Hakodate, Hokkaido 041-8611, Japan; [email protected] (Y.M.); todo@fish.hokudai.ac.jp (T.T.); naoshi@fish.hokudai.ac.jp (N.H.) * Correspondence: [email protected]; Tel.: +1-919-515-3830 Received: 28 August 2018; Accepted: 16 November 2018; Published: 21 November 2018 Abstract: Egg quality in fishes has been a topic of research in aquaculture and fisheries for decades as it represents an important life history trait and is critical for captive propagation and successful recruitment. A major factor influencing egg quality is proper yolk formation, as most fishes are oviparous and the developing offspring are entirely dependent on stored egg yolk for nutritional sustenance. These maternally derived nutrients consist of proteins, carbohydrates, lipids, vitamins, minerals, and ions that are transported from the liver to the ovary by lipoprotein particles including vitellogenins. The yolk composition may be influenced by broodstock diet, husbandry, and other intrinsic and extrinsic conditions. In addition, a number of other maternal factors that may influence egg quality also are stored in eggs, such as gene transcripts, that direct early embryonic development.
    [Show full text]
  • United States Standards, Grades, and Weight Classes for Shell Eggs Were Removed from the CFR on December 4, 1995
    United States Department of United States Standards, Agriculture Marketing and Grades, and Weight Regulatory Programs Classes for Shell Eggs Agricultural Marketing AMS 56 Service Poultry Programs Effective July 20, 2000 FOREWORD These standards, grades, and weight classes have been developed and are promulgated pursuant to the authorities contained in the Agricultural Marketing Act of 1946, as amended (7 U.S.C. 1621 et seq.). The voluntary USDA shell egg grading program operates under these standards, grades, and weight classes as well as the shell egg grading regulations. The voluntary program provides for interested parties a national grading service based on official U.S. standards, grades, and weight classes for shell eggs. The costs involved in furnishing this grading program are paid by the user of the service. The grading program, regulations, standards, grades, and weight classes establish a basis for quality and price relationship and enable more orderly marketing. Consumers can purchase officially graded product with the confidence of receiving quality in accordance with the official identification. The Regulations Governing the Voluntary Grading of Shell Eggs are printed in the Code of Federal Regulations (CFR) as 7 CFR Part 56. The regulations are also available on the Internet at www.ams.usda.gov/poultry/regulations. The United States Standards, Grades, and Weight Classes for Shell Eggs were removed from the CFR on December 4, 1995. They are maintained by the Agricultural Marketing Service, U.S. Department of Agriculture, as AMS 56. This document contains the standards, grades, and weight classes that are the most current to date. Past changes are enumerated in the bracketed footnotes following the applicable sections.
    [Show full text]
  • Beverage Menu Spring Seasonal Beverages
    Beverage Menu Spring Seasonal Beverages Coffee Yolk Signature Blend drip coffee | 3 Cold Brew | 4.75 Oat Milk Horchata Cold Brew Cafe House-made oat milk horchata with Espresso | 3 Hot Chocolate | 3.25 cold brew coffee over ice 6 Macchiato | 3.25 Cafe Au Lait | 3.25 Americano | 3 Red Eye | 3.75 Cappuccino | 3.75 Flat White | 3.75 Salted Caramel Latte Latte | 4 Mocha | 4.50 Espresso mixed with caramel sauce and a pinch of salt with milk and whipped Add Ons cream. Served iced or hot 6 Flavor Syrups | +.50 Chocolate | Vanilla | Caramel | Hazelnut Whole Milk | 2% | No Charge Oat Milk |Almond Milk | +.50 Chocolate Peanut Butter Cup Espresso mixed with dark chocolate, Tea creamy peanut butter, and milk. Topped Chai Latte | 4 with whipped cream and Reese’s Pieces. Specialty Tea | 3.25 Breakfast | Green | Chamomile | Seasonal Tea Served iced, hot or as hot chocolate 6 Fresh-Brewed Iced Tea | 3 Fountain Pistachio Latte Pepsi | Diet Pepsi | Sierra Mist | Mountain Dew | Root Beer | Dr. Pepper | Ginger Ale | 3 Pistachio syrup mixed with espresso and milk. Topped with whipped cream and Juice green sprinkles. Served iced or hot 6 Strawberry-Orange Juice glass 3.5 carafe 12 Orange or Grapefruit Juice glass 3 carafe 10.5 Beet-Orange Juice glass 4 carafe 14 Apple | Cranberry | Hibiscus-Berry Palmer Pineapple | Tomato glass 2.5 carafe 9 Lemonade | 3 Freshly brewed Hibiscus-Berry tea layered Strawberry Lemonade | 3.25 with house-made lemonade, served over Milk ice with a lemon wheel 5 2% | Whole | Chocolate glass 2.5 carafe 9 Almond | Oat glass 3 carafe 10.5 www.eatyolk.com www.eatyolk.com CHICAGO DALLAS BOCA RATON INDIANAPOLIS FORT WORTH 5 Egg Omelets |14 Build Your Own 3 Egg Scramblers All served with seasoned potatoes or cheesy grits.
    [Show full text]
  • Fishery Science – Biology & Ecology
    Fishery Science – Biology & Ecology How Fish Reproduce Illustration of a generic fish life cycle. Source: Zebrafish Information Server, University of South Carolina (http://zebra.sc.edu/smell/nitin/nitin.html) Reproduction is an essential component of life, and there are a diverse number of reproductive strategies in fishes throughout the world. In marine fishes, there are three basic reproductive strategies that can be used to classify fish. The most common reproductive strategy in marine ecosystems is oviparity. Approximately 90% of bony and 43% of cartilaginous fish are oviparous (See Types of Fish). In oviparous fish, females spawn eggs into the water column, which are then fertilized by males. For most oviparous fish, the eggs take less energy to produce so the females release large quantities of eggs. For example, a female Ocean Sunfish is able to produce 300 million eggs over a spawning cycle. The eggs that become fertilized in oviparous fish may spend long periods of time in the water column as larvae before settling out as juveniles. An advantage of oviparity is the number of eggs produced, because it is likely some of the offspring will survive. However, the offspring are at a disadvantage because they must go through a larval stage in which their location is directed by oceans currents. During the larval stage, the larvae act as primary consumers (See How Fish Eat) in the food web where they must not only obtain food but also avoid predation. Another disadvantage is that the larvae might not find suitable habitat when they settle out of the ~ Voices of the Bay ~ [email protected] ~ http://sanctuaries.noaa.gov/education/voicesofthebay.html ~ (Nov 2011) Fishery Science – Biology & Ecology water column.
    [Show full text]
  • Discovery of a New Mode of Oviparous Reproduction in Sharks and Its Evolutionary Implications Kazuhiro Nakaya1, William T
    www.nature.com/scientificreports OPEN Discovery of a new mode of oviparous reproduction in sharks and its evolutionary implications Kazuhiro Nakaya1, William T. White2 & Hsuan‑Ching Ho3,4* Two modes of oviparity are known in cartilaginous fshes, (1) single oviparity where one egg case is retained in an oviduct for a short period and then deposited, quickly followed by another egg case, and (2) multiple oviparity where multiple egg cases are retained in an oviduct for a substantial period and deposited later when the embryo has developed to a large size in each case. Sarawak swellshark Cephaloscyllium sarawakensis of the family Scyliorhinidae from the South China Sea performs a new mode of oviparity, which is named “sustained single oviparity”, characterized by a lengthy retention of a single egg case in an oviduct until the embryo attains a sizable length. The resulting fecundity of the Sarawak swellshark within a season is quite low, but this disadvantage is balanced by smaller body, larger neonates and quicker maturation. The Sarawak swellshark is further uniquely characterized by having glassy transparent egg cases, and this is correlated with a vivid polka‑dot pattern of the embryos. Five modes of lecithotrophic (yolk-dependent) reproduction, i.e. short single oviparity, sustained single oviparity, multiple oviparity, yolk‑sac viviparity of single pregnancy and yolk‑sac viviparity of multiple pregnancy were discussed from an evolutionary point of view. Te reproductive strategies of the Chondrichthyes (cartilaginous fshes) are far more diverse than those of the other animal groups. Reproduction in chondrichthyan fshes is divided into two main modes, oviparity (egg laying) and viviparity (live bearing).
    [Show full text]
  • Sex-Specific Developmental Plasticity in Response to Yolk Corticosterone in an Oviparous Lizard
    1087 The Journal of Experimental Biology 212, 1087-1091 Published by The Company of Biologists 2009 doi:10.1242/jeb.024257 Sex-specific developmental plasticity in response to yolk corticosterone in an oviparous lizard Tobias Uller1,2, Johan Hollander3, Lee Astheimer4 and Mats Olsson2 1Edward Grey Institute, Department of Zoology, University of Oxford, Oxford OX1 3PS, UK, 2School of Biological Sciences, University of Wollongong, Wollongong, NSW 2522, Australia, 3Department of Animal and Plant Sciences, University of Sheffield, Sheffield N10 2TN, UK and 4School of Health Sciences, University of Wollongong, Wollongong, NSW 2522, Australia Author for correspondence (e-mail: [email protected]) Accepted 22 January 2009 SUMMARY Corticosterone exposure during prenatal development as a result of maternal upregulation of circulating hormone levels has been shown to have effects on offspring development in mammals. Corticosterone has also been documented in egg yolk in oviparous vertebrates, but the extent to which this influences phenotypic development is less studied. We show that maternal corticosterone is transferred to egg yolk in an oviparous lizard (the mallee dragon, Ctenophorus fordi Storr), with significant variation among clutches in hormone levels. Experimental elevation of yolk corticosterone did not affect hatching success, incubation period or offspring sex ratio. However, corticosterone did have a sex-specific effect on skeletal growth during embryonic development. Male embryos exposed to relatively high levels of corticosterone were smaller on average than control males at hatching whereas females from hormone-treated eggs were larger on average than control females. The data thus suggest that males are not just more sensitive to the detrimental effects of corticosterone but rather that the sexes may have opposite responses to corticosterone during development.
    [Show full text]
  • Introduction to Grunion Biology by Karen Martin, Ph.D
    Introduction to Grunion Biology by Karen Martin, Ph.D. The California Grunion, Leuresthes tenuis (approx. 5 – 7 inches long) Spawning Runs California grunion are endemic only to the coast of California and Baja California, and are found nowhere else in the world. Probably 90% of the population resides off the coast of three Southern California counties: San Diego, Orange, and Los Angeles. This marine fish, although it has never been com- mon, is justifiably famous for its unique spawning behavior. Grunion reproduce by coming completely out of the water to lay their eggs on sandy beaches. Shortly after high tide, af- ter the new or full moon, sections of these beaches may be covered with thousands of fish dancing about on the sand. Some of the largest, most consistent grunion runs occur in Orange County. Grunion females dig tail-first into the soft wave-swept sand to deposit their eggs, which are fertilized by milt from the males curled about them on the surface. Males and females then return to the ocean, where they live a maximum of three or four years. Both sexes can spawn repeatedly over the sum- mer and during their lives, starting at the age of one year. It is very rare for grunion to die while out of water, although occasionally some may be stranded by an obstacle or by a high wave carrying them onto the back slope of a dune. Grunion on the beach, Photo by Jennifer Flannery Grunion may appear on beaches in small numbers as early as February or March, and as late as August or September.
    [Show full text]
  • Technique of the Quarter: Egg Cookery
    Technique of the Quarter: Egg Cookery Legend has it that the folds on a chef’s hat represent the many ways he or she can prepare eggs. Egg cookery includes a variety of preparation techniques: eggs boiled in the shell, baked eggs, poached eggs, fried eggs, scrambled eggs, three styles of omelets, and soufflés. Boiled Eggs The word "boiling," although commonly used, does not correctly explain the technique; "simmering" is more accurate. These egg dishes run the gamut from coddled eggs to hard-boiled eggs. You may see the term "hard-cooked" instead of hard-boiled. In addition to their role in breakfast menus, boiled eggs are used in a number of other preparations. They may be served as cold hors d'oeuvre or canapés, salads, and garnishes. Selection of Equipment • pot large enough to hold eggs and water to cover by at least 2 inches • ice bath to cool eggs after cooking, if necessary • colander • containers for holding cooked eggs or heated plates for service Selection of Ingredients • whole fresh shell eggs • water Intellectual property of The Culinary Institute of America ● From the pages of The Professional Chef ® ,8th edition ● Courtesy of the Admissions Department Items can be reproduced for classroom purposes only and cannot be altered for individual use. Technique 1. Place the eggs in a sufficient amount of water to completely submerge them. • For coddled, soft-, or medium-cooked eggs, bring the water to a simmer first. • Hard-cooked eggs may start in either boiling or cold water. 2. Bring (or return) the water to a simmer.
    [Show full text]
  • Interaction of Oceanography Patterns Towards the Abundance of Phytoplankton, Zooplankton and Ichthyoplankton in Teluk Penyu Waters of Cilacap
    E3S Web of Conferences 47, 05002 (2018) https://doi.org/10.1051/e3sconf/20184705002 SCiFiMaS 2018 Interaction of oceanography patterns towards the abundance of phytoplankton, zooplankton and ichthyoplankton in teluk penyu waters of Cilacap Florencius Eko Dwi Haryono1*, Rose Dewi1 , Taufik Budhi Pramono2, Rifki Ahda Sumantri1, Tri Nur Cahyo1, Dewi Wisudyanti1 1Marine Science Department. Faculty of Fisheries and Marine Science. Jenderal Soedirman University, Purwokerto- Banyumas 2Aquaculture Study Programe of Jenderal Soedirman University. Purwokerto, Banyumas Abstract. Coastal waters of Teluk Penyu-Cilacap district is an enlarging area for many species of fish larvae. The waters is directly influenced by the physical, chemical and biological of Indian Ocean patterns. Fish communities inhabit in gulf waters to take advantage of the high productivity in the coastal waters to support their livelihoods. The gulf area is usually associate with other productive ecosystems i.e. rivers that empties into it and mangrove forests. The study aim is to analyze the influence of oceanography pattern to the existence of ichthyoplankton [fish larvae] inhabit at Teluk Penyu waters of Cilacap district. Sampling is conducted monthly from April - June 2009 at 3 sites. The sites were set 1 mile of distance from coastline at Teluk Penyu Cilacap, PPSC and RSPC waters. Fish larvae were collected using larvae net mesh size 0.5 mm and 75 cm mouth diameter and phytoplankton and zooplankton are collected using plankton net . Larvae net was towed on the surface of the waters using a motorized boat with a speed 1 knot. Data were analyzed statistically based on Principal Components Analysis/PCA. 30 species of phytoplankton and 25 species of zooplankton species were identified from the waters.
    [Show full text]
  • Studies on the Origin of Yolk. II. Oogenesis of the Scolopendra, Otostigmus Feae (Pocock)
    Studies on the Origin of Yolk. II. Oogenesis of the Scolopendra, Otostigmus Feae (Pocock). By Yishwa Nath, M.Sc, Ph.D. (Cantab.) and Mian Tasdique Husain, M.Sc. Department of Zoology, Government College, University of the Punjab, Lahore. With 11 Text-figures. IN a previous paper (1924) on the egg of the centipede, Lithobius f orficatus, one of us (V. N.) described two kinds of yolk, albuminous and fatty. The albuminous yolk is pre- ceded by nucleolar extrusions of a remarkable type, and its origin seems to be associated with them, although no evidence could be adduced that they are directly transformed into the yolk. It was further shown that the juxta-nuclear Golgi apparatus fragments into small granules and small crescent- shaped Golgi elements. The former grow in size and give rise to the fatty yolk. Miss S. D. King (1924) confirms the above account of the association of the albuminous yolk with the nucleolar extrusions, but in her opinion this type of yolk arises directly from these extrusions. With regard to the Golgi apparatus she admits that it fragments into small granules. Furthermore she describes fatty yolk :—' the origin of this fatty yolk is doubtful, but it may possibly be connected with the Golgi apparatus, although no evidence in support of this theory has been discovered '. In our opinion Miss King is doubtful of the origin of fatty yolk from the Golgi apparatus, because ' both Mann-Kopsch and Da Fano material was studied, but the latter gave such favourable results that it was used almost exclusively ' (spaced words ours).
    [Show full text]