The effect of air movement on the hatchability of chicken eggs during artificial incubation

An unidentified virus, responsible for an arthritic-like condition in chickens was studied by electron microscopy and other methods of viral investigation. It was characterized in chorio-allantoic membrane (CAM) lesions of embryonating chicken eggs and in tissue culture as to: 1) particle size; 2) structure; 3) mode of replication in the cell; and 4) nucleic acid type.The inoculated virus, coated and uncoated, is first seen in lysosomal-like inclusions near the nucleus; the virions appear to be uncoated in these electron dense inclusions (Figure 1), Although transfer of the viral genome from these inclusions is not observable, replicating virus and mature virus crystals are seen in the cytoplasm subsequent to the uncoating of the virions.The crystals are formed in association with a mass of fibrils 50 to 80 angstroms in diameter and a ribosome-studded structure that appears to be granular endoplasmic reticulum adapted to virus replication (Figure 2). The mature virion (Figure 3) is an icosahedral particle approximately 75 millimicrons in diameter. The inner core is 45 millimicrons, the outer coat 15 millimicrons, and the virion has no envelope.

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A Consumer’s Guide to Eggs

EDIS ◽

10.32473/edis-fy1357-2013 ◽

2013 ◽

Vol 2013 (11) ◽

Author(s):

Jeanine Beatty ◽

Karla Shelnutt ◽

Gail P. A. Kauwell

Keyword(s):

United States ◽

Fatty Acid ◽

New World ◽

The United States ◽

Omega 3 ◽

Bottom Line ◽

Christopher Columbus ◽

Food Stores ◽

Omega 3 Fatty Acid ◽

Chicken Eggs

People have been eating eggs for centuries. Records as far back as 1400 BC show that the Chinese and Egyptians raised birds for their eggs. The first domesticated birds to reach the Americas arrived in 1493 on Christopher Columbus' second voyage to the New World. Most food stores in the United States offer many varieties of chicken eggs to choose from — white, brown, organic, cage free, vegetarian, omega-3 fatty acid enriched, and more. The bottom line is that buying eggs is not as simple as it used to be because more choices exist today. This 4-page fact sheet will help you understand the choices you have as a consumer, so you can determine which variety of egg suits you and your family best. Written by Jeanine Beatty, Karla Shelnutt, and Gail Kauwell, and published by the UF Department of Family Youth and Community Sciences, November 2013. http://edis.ifas.ufl.edu/fy1357

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Curator's Notes on Growing Cacti Part 3: Temperature, Light, Air Movement and CAM Photosynthesis

Cactus and Succulent Journal ◽

10.2985/015.092.0102 ◽

2020 ◽

Vol 92 (1) ◽

pp. 12

Author(s):

Andrew Gdaniec

Keyword(s):

Air Movement ◽

Cam Photosynthesis

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The Effect Of Outside Corridor’s Orientation to Interior Thermal Condition at Lawang Sewu Semarang.

E3S Web of Conferences ◽

10.1051/e3sconf/20187301011 ◽

2018 ◽

Vol 73 ◽

pp. 01011

Author(s):

Benediktus Yosef Arya Wastunimpuna ◽

Wahyu Setia Budi ◽

Erni Setyowati

Keyword(s):

Heat Stress ◽

Relative Humidity ◽

Thermal Condition ◽

Natural Ventilation ◽

Thermal Conditions ◽

Standard Theory ◽

Hot Wire ◽

Air Movement ◽

Dutch Colonial

The outside corridor of Dutch Colonial Building in Indonesia was made to make the temperature of the room more comfortable. Lawang Sewu Building in Semarang is one example of a building that has an outside corridor along the building and until now still use natural ventilation. This study focuses on finding out whether there is a difference on the thermal conditions of each room’s orientation, so after that we know the effect of orientation of the outdoor corridor to the temperature of the interior. In this study the experiment based on measurement using Heat Stress WBGT Meter for Wet Bulb Temperature, Dry Bulb Temperature, Relative Humidity, and KW0600653 Hot Wire Anemometer for the air movement. The data will be analysed using thermal standard theory to find out which point has the most comfortable thermal conditions.. At the end of this study will be found the effect of corridor’s orientation to thermal condition of the interior in Lawang Sewu Semarang.

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Rapid extraction of total lipids and lipophilic POPs from all EU-regulated foods of animal origin: Smedes’ method revisited and enhanced

Environmental Sciences Europe ◽

10.1186/s12302-020-00396-5 ◽

2020 ◽

Vol 32 (1) ◽

Author(s):

Johannes Haedrich ◽

Claudia Stumpf ◽

Michael S. Denison

Keyword(s):

Milk Fat ◽

Lipid Extraction ◽

Poultry Meat ◽

Animal Origin ◽

Infant Food ◽

Total Lipids ◽

Analytical Results ◽

Official Control ◽

Wide Range ◽

Chicken Eggs

Abstract Background Persistent organic pollutants (POPs) such as dioxins, dioxin-like chemicals and non-dioxin-like PCBs causing adverse effects to human health bio-accumulate through the food web due to their affinity for adipose tissues. Foods of animal origin are therefore the main contributors to human dietary exposure. The European Union’s (EU) food safety policy requires checking of a wide range of samples for compliance with legal limits on a regular basis. Several methods of varying efficiency are applied by official control laboratories for extraction of the different classes of lipids and associated POPs, bound to animal tissue and animal products in varying degrees, sometimes leading to discrepancies especially in fresh weight based analytical results. Results Starting from Smedes’ lipid extraction from marine tissue, we optimized the extraction efficiency for both lipids and lipophilic pollutants, abandoning the time-consuming centrifugation step. The resulting modified Smedes extraction (MSE) method was validated based on multiple analyses of a large number of real-world samples, matrix calibration and performance assessment in proficiency testing utilizing both instrumental and bioanalytical methodologies. Intermediate precision in 12 different foods was below 3% in chicken eggs, egg powder, animal fat, fish, fish oil, poultry, whole milk, milk fat and milk powder, and below 5% in bovine meat, liver, and infant food. In comparison to Twisselmann hot extraction, results presented here show an increased efficiency of MSE by + 25% for bovine liver, + 14% for chicken eggs, + 13% for poultry meat, + 12% for fish, 8% for bovine meat, and 6% for infant food. Conclusions For the first time, a fast and reliable routine method is available that enables the analyst to reproducibly extract "total" lipids from any EU-regulated food sample of animal origin within 6 to 8 min. Increased efficiency translates into a considerable increase in both lipid and wet weight-based analytical results measured for associated POPs, reducing the risk of false non-compliant results. Compared to a 4 h Twisselmann extraction, the extraction of 1000 samples using MSE would result in annual savings of about 250 h or 32 working days. Our MSE procedure contributes to the European Commission's objective of harmonizing analytical results across the EU generated according to Commission Regulation (EU) 2017/644.

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