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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

J. Chem. Educ., 2002, 79 (4), p 481

DOI: 10.1021/ed079p481

Publication Date (Web): April 1, 2002

Section:

History, Education, and Documentation

Abstract

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.

Keywords (Audience):

Upper-Division Undergraduate

Keywords (Domain):

Laboratory Instruction

Keywords (Pedagogy):

Hands-On Learning / Manipulatives

Keywords (Subject):

Bioorganic Chemistry

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