Egg colorant

All the members of the research team commented on the air of innocent gaiety that seemed to pervade the group. All their activities tended to be at once more childlike and more restrained than those at the alcohol parties typical of this age group. For instance, at Easter, the group regularly had an Easter-egg-coloring party. 

Aaec marigold ITageiss meall Flower petals of Anec marigold Chicken feed to promote yellow skin and and egg color... 

Egg color often assumes economic importance, as there are numerous local prejudices in favor of certain shell tints. However, shell color does not alter the nutritional value of the egg. 

FIGURE 2. Specific locus method in which egg-color genes are used as markers. Wild-type individuals are treated by chemicals, and after emergence they are mated to pe re partners. All Fi eggs are expected to be wild type, but when mutation occurs, pe or re individuals will appear manifesting the character on the whole body or partially, as mosaics. 

In the silkworm, availability of egg-color genes as genetic markers made it possible to design a unique system for the detection of nondisjunction and polyploidy. Since the phenotype of the zygote is expressed in the serosa color of the egg, the detection of these exceptions can be performed without raising Fi larvae. 

Y. Tazima, Analysis of chemically induced recessive visible mutants at loci marked with egg color genes in Bomhyx man, Abstracts of the XIVth International Congress of Genetics, Contributed Paper Sessions, Part II, p. 290, Moscow (1978). 

Eggs. Eggs are not used much in breadmaking, except for specialty egg breads. Egg whites are occasionally used on the surface of hard roUs to impart a crispy cmst. Yeast-leavened sweet doughs or danish doughs often contain egg, up to 20%, based on flour, to achieve richness and to influence color and flavor. Some bakery foods, eg, sweet goods, croissants, and puff pastry, are often washed with egg wash (a mixture of egg and water or milk)... 

Observable Characteristics - Physical State (as shipped) Solid or liquid Color Colorless solid or brownish liquid Odor Characteristic like rotten eggs or garlic. 

Observable Cbaracteristics - Physical State (as normally shipped) Liquid Color. Light lemon pale yellow amber to dark red Odor. Rotten eggs. 

Riboflavin was first isolated from whey in 1879 by Blyth, and the structure was determined by Kuhn and coworkers in 1933. For the structure determination, this group isolated 30 mg of pure riboflavin from the whites of about 10,000 eggs. The discovery of the actions of riboflavin in biological systems arose from the work of Otto Warburg in Germany and Hugo Theorell in Sweden, both of whom identified yellow substances bound to a yeast enzyme involved in the oxidation of pyridine nucleotides. Theorell showed that riboflavin 5 -phosphate was the source of the yellow color in this old yellow enzyme. By 1938, Warburg had identified FAD, the second common form of riboflavin, as the coenzyme in D-amino acid oxidase, another yellow protein. Riboflavin deficiencies are not at all common. Humans require only about 2 mg per day, and the vitamin is prevalent in many foods. This vitamin... 

Nitric add also reacts with proteins (casein in milk [test tube] and albumen in eggs) to give a characteristic yellow color. 

Carmine is a colored pigment extracted from the female insect Coccus cacti or Dactylopius coccus, or its eggs. These insects live on prickly pear cactus in Mexico. The Spanish conquistador Hernan Cortes brought the dye to Europe after seeing the Aztecs use it. 

It takes more than a million of the insects to make a pound of dye. The insects are harvested when the females are about to lay eggs, at which time they turn a bright red color. First, the shells of the female insects are dried next, the color is dissolved in a solvent and all of the... 

Commercial elemental sulfur is usually of bright-yellow color at 20 °C [36]. Pure orthorhombic a-Ss is, however, of greenish-yellow color at 20 °C but totally colorless at 77 K while commercial sulfur often remains pale-yellow at this temperature [59]. The reasons for this different behavior are twofold. Commercial samples are never pure Ss but besides traces of organic impurities they always contain Sy in concentrations of between 0.1 and 0.5% [59]. Sulfur found as a mineral in Nature sometimes also contains Sy but in addition traces of selenium are quite often present (up to 680 ppm Se, probably as SySe molecules) [60]. These minor components influence the color of the samples at ambient and low temperatures in the sense that a more orange-type of yellow ( egg-yellow ) is recognized. 

Carotenoids are also present in animal products such as eggs, lobsters, greyflsh, and various types of hsh. In higher plants, they occur in photosynthetic tissues and choloroplasts where their color is masked by that of the more predominant green chlorophyll. The best known are P-carotene and lycopene but others are also used as food colorants a-carotene, y-carotene, bixin, norbixin, capsanthin, lycopene, and P-apo-8 -carotenal, the ethyl ester of P-apo-8-carotenic acid. These are Upid-soluble compounds, but the chemical industry manufactures water-dispersible preparations by formulating coUoid suspensions by emulsifying the carotenoids or by dispersing them in appropriate colloids. ... 

Additive (dried flower meal or solvent extract) to poultry feed, to enhance the yellow color of flesh and egg yolks minor use of extract as food colorant typical applications salad dressings, ice cream, dairy products, other foods with high fat contents, soft drinks, bakery products, jams and confectionery... 

Only natural dyes were known until the nineteenth century. By trial and error and probably also by chance, humans learned to extract and use a large variety of dyes of vegetable and animal origin. Dyes were extracted from the roots, trunk bark, and branches of trees, the stems, leaves, flowers, and fruits of plants, the bodies of insects and mollusks, and the eggs of insects. All the dyes obtained from natural sources are rather impure, and hence the accurate reproducibility of colors was almost impossible during antiquity. Still, many of the dyes and dyeing techniques used in antiquity were highly developed and remained in use until the discovery of the synthetic dyes in the middle of the nineteenth century (Colombo 1995 Robinson 1969). 

In an ideal stain, the cytoplasm of cysts and trophozoites is blue-green tinged with purple. Entamoeba coli cyst cytoplasm is often more purple than that of other species. Nuclear chromatin, chromatoid bodies, erythrocytes, and bacteria stain red or purplish red. Other ingested particles such as yeasts often stain green. Parasite eggs and larvae usually stain red. Inflammatory cells and tissue cells stain in a fashion similar to that of protozoa. Color reactions may vary from the above. 

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