Chicken physical properties

As indicated in Table I, most properties of polyamide derivatives of BA, nylons 13, and 13/13, are predictable from properties of commercial engineering plastics such as nylon-11 and nylon-6/10 -- the BA based nylons are have lower moduli and most physical properties are unexceptional.[9,10] However, the BA based nylons have one exceptional property -- their very low capacity to absorb moisture. This property suggests that these materials may be less affected by water plasticization than other nylons, and it has attracted interest in developing BA-based nylons commercially. Development has been impeded by the fact that BA is not produced on a sufficient scale to make it cost-competitive, and apparently the attractive markets are not large enough to justify investment in development of BA processes, creating a chicken-or-egg" problem. 

The metal-free proteins do not exhibit any physical properties which are not common to other globular proteins of medium molecular size. In fact, the first transferrin studied, chicken ovotransferrin, was considered for many years to be a rather nondescript egg-white protein. There are several striking changes in the physical properties of transferrins upon chelation of metal ions, but most of these properties are so similar to those of the metal-free protein that many of the physical studies have not been useful in attempting to understand the mechanism of metal binding. Several important exceptions will be described in a subsequent section. 

Farkas, B. E. and Singh, R. P. (1991). Physical properties of air-dried and freeze-dried chicken white meat. Journal of Food Science, 56(3), 611-615. 

Davidson et al, Proc. West. Pharmacol Soc. 29, 129 (1986) ia chickens G, M. Conzelrnan et al, ibid. 30, 393 (1987). Spectrofluorometrie determn of residues in poultry tissues T. B, Waggoner, M, C. Bowman, / 4,ssoc, Offic Anal Chem. 70, 813 (1987). Toxicology and physical properties P Altreuther Vet. Med, Rev. 2, 87 (1987). Series of articles on pharmacology, in viiro antibacterial activity and field trials ibid, 90-140. 

The difference between avian-derived (chicken comb tissue) and fermentation-derived sources of hyaluronan is illustrated by comparison of Hylaform and Captique, which differ only in their hyaluronan source. There are no differences between the two products in concentration or particle size, and no difference is claimed or reported in any physical property of the two. 

Aichatou Musavu Ndob is carrying out work on a thesis on the measurement and modeling of the physical-chemical properties of meat products (pork, beef, chicken, salmon, cod). 

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