Data/Results As shown in Table A-1, the consistency of the egg white and yolk, location of the yolk and size of the air cell varied depending on the age of the egg. Additionally, as shown in Table B-1, we were able to determine the visible and aromatic characteristics of both fresh and deteriorate eggs after various amounts of hard-boiling. Table A-1 Evaluation of Egg Quality Egg Type Consistency Height of the Location of Size of the Price per of egg white yolk the yolk air cell in the dozen shell Fresh grade A Thicker High on the Ontop of the Medium sized $2.39 egg toward the white white yolk, slightly watery toward the outer edges Deteriorated Very liquidy Low, almost In the white Very large, N/A grade A egg and runny even with the almost 1/2 of white the shell Table B-1 Evaluation of Hard-Cooked Eggs Degree of Cooking Time Color Aroma Location of yolk Freshness (Minutes) Fresh 15 Bright yellow yolk, Faint/dull egg Centered in the white whites smell egg Fresh 60 Slightly brown Faint sulfur Centered in egg whites, light yellow smell yolk Deteriorated 15 Brow/green ring Sulfury Coming through around the yolk, the white on the yolk yellow on the edge of the egg, inside, white whites touching the shell Deteriorated 60 Dull yellow/green Very strong Coming through yolk with dark sulfur smell the white on the green/brown ring edge of the egg, around the yolk touching the touching the whites. shell Whites were grey/brown
Data/Results As shown in Table A-1, the consistency of the egg white and yolk, location of the yolk and size of the air cell varied depending on the age of the egg. Additionally, as shown in Table B-1, we were able to determine the visible and aromatic characteristics of both fresh and deteriorate eggs after various amounts of hard-boiling. Table A-1 Evaluation of Egg Quality Egg Type Consistency of egg white Height of the yolk Location of the yolk Size of the air cell in the shell Price per dozen Fresh grade A egg Thicker toward the yolk, slightly watery toward the outer edges High on the white Ontop of the white Medium sized $2.39 Deteriorated grade A egg Very liquidy and runny Low, almost even with the white In the white Very large, almost 1/2 of the shell N/A Table B-1 Evaluation of Hard-Cooked Eggs Degree of Freshness Cooking Time (Minutes) Color Aroma Location of yolk Fresh 15 Bright yellow yolk, white whites Faint/dull egg smell Centered in the egg Fresh 60 Slightly brown whites, light yellow yolk Faint sulfur smell Centered in egg Deteriorated 15 Brow/green ring around the yolk, yolk yellow on the inside, white whites Sulfury Coming through the white on the edge of the egg, touching the shell Deteriorated 60 Dull yellow/green yolk with dark green/brown ring around the yolk touching the whites. Whites were grey/brown Very strong sulfur smell Coming through the white on the edge of the egg, touching the shell
evaluation_of_fresh_and_deteriorated_eggs.docx