This set of Poultry Products Processing Multiple Choice Questions & Answers (MCQs) focuses on “Chemistry of Egg and Egg Products”.
1. What is the pigment present in the egg shell?
a) Protoporphyrin
b) Chlorophyll
c) Viridian
d) Aureolin
View Answer
Explanation: The brown color of egg shell is from a main pigment called protoporphyrin. It is secreted from the surface epithelial cells of the uterus which is then deposited onto the shell. The color of the pigment depends on the genetics of the hen.
2. What is the pigment present in the egg yolk?
a) Protoporphyrin
b) Lutein
c) Viridian
d) Aureolin
View Answer
Explanation: Lutein is the pigment present in the egg yolk. The egg is a rich source of lutein and zeaxanthin pigments. Lutein is a natural compound which belongs to carotenoid family. It improves the eye sight.
3. Which part of egg contains lutein?
a) Shell
b) Albumen
c) Yolk
d) Egg membrane
View Answer
Explanation: The yolk contains lutein. This pigment is responsible for the yellow color of the yolk. Regular eggs contain about 0.12 mg lutein per egg yolk. It provides benefits to skin and protects from high-energy sources which can cause oxidative damage to skin.
4. What makes egg shells white or brown?
a) It depends on the breed
b) It depends on the antibiotics
c) It depends on the hormones
d) It depends on the antibiotics and hormones
View Answer
Explanation: The eggshell color depends on the breed of the hen. The white shell eggs are from hens with white feathers, whereas the brown shell eggs are produced by hens with brown feathers. Nutritionally, both brown and white eggs are identical.
5. How much of zeaxanthin is present in a whole egg?
a) 216 μg/100 g of dry matter
b) 300 μg/100 g of dry matter
c) 500 μg/100 g of dry matter
d) 100 μg/100 g of dry matter
View Answer
Explanation: 216 μg/100 g of zeaxanthin is present in a whole egg. 587 μg/100 g of zeaxanthin is present in the egg yolk. 237 μg/100 g of lutein is present in the whole egg. 645 μg/100 g of lutein is present in the egg yolk.
6. White egg shells have an absence of pigment molecules.
a) True
b) False
View Answer
Explanation: White egg shells have an absence of pigment molecules. The protoporphyrin pigment produces shells with brown color. Other pigments like oocyanin pigment gives blue and green color shells.
7. What is the percentage of ovalbumin protein in the egg white?
a) 54%
b) 12%
c) 2%
d) 32%
View Answer
Explanation: The egg white contains 54% of ovalbumin protein. It is the major white protein present in the egg white. The ovalbumin also provide nourishment for the developing chick. It also helps in the blocking the action of digestive enzymes of the hen.
8. What is the percentage of conalbumin protein in the egg white?
a) 54%
b) 12%
c) 2%
d) 32%
View Answer
Explanation: The egg white comprises nearly 12% of conalbumin. It is also called as ovatransferrin. This protein binds iron atoms tightly. It also prevents infection and also ensures a supply of iron for the developing chick.
9. What is the percentage of ovomucin protein in the egg white?
a) 54%
b) 12%
c) 2%
d) 32%
View Answer
Explanation: The egg white contains 2% of ovomucin pigment. The ovomucin pigment plays a major role in the consistency of the egg white. This protein supports in thickening of the egg white and it also gives gloopy consistency to the albumen.
10. Which of the following is responsible for the green layer around the yolk?
a) Hydrogen sulfide
b) Hydrogen bi sulfite
c) Calcium sulfide
d) Calcium bi sulfite
View Answer
Explanation: Hydrogen sulfide play a major role in the appearance of a green layer around the egg yolk. This is mainly due to the reaction of the gas with iron in the egg yolk. The reaction results in creation of iron sulfide which is responsible for the formation of the green layer.
11. The albumen becomes thinner due to the evaporation of water content in the eggs.
a) True
b) False
View Answer
Explanation: The water content and gases are evaporated through the pores of eggshells. This results in a decrease in total weight of the egg. Due to the evaporation of water content, the albumen or the egg white becomes thinner.
12. Which of the following results in the increases in the pH of the albumen?
a) Evaporation of carbon dioxide
b) Evaporation of oxygen
c) Evaporation of carbon monoxide
d) Evaporation of nitrogen
View Answer
Explanation: The evaporation of carbon dioxide through eggshell pore leads to increases in the pH of the albumen. The evaporation of water content also increases the pH of the egg white. The pH changes from neutral state to an alkaline state. The pH increases from 7.6-9.5.
13. Which of the following proteins are present in the egg yolk?
a) Avidin and lipovitellinin
b) Lipoproteins and lipovitellins
c) Conalbumin and lipovitellinin
d) Lipoproteins, lipovitellins and avidin
View Answer
Explanation: Egg yolk has nearly 50% of proteins present in the egg. The important proteins in egg yolk are lipoproteins, lipovitellins, and lipovitellinin. Egg albumen contains ovalbumin, Conalbumin, Avidin, ovatransferrin, ovomucoid, ovomucin and lysozyme.
14. What is the pH of egg yolk?
a) 5
b) 6
c) 7
d) 4
View Answer
Explanation: The pH of a fresh egg yolk is about 6.0. The pH increases to 6.4 to 6.9 during storage. During the storage, the carbon dioxide starts releasing from the egg, this results in drop in carbonic acid content and the pH shifts to more alkaline.
15. What is the effect of temperature on egg white protein?
a) The egg whites turn from white to clear
b) The egg whites turn from clear to white
c) The egg whites turn from clear to dark yellow
d) The egg whites turn from clear to transparent
View Answer
Explanation: The effect of temperature on egg white protein is that the egg whites turn from clear to white. the gel becomes rubberier. It also denatures the proteins in the egg white which changes its shape.
Sanfoundry Global Education & Learning Series – Poultry Products Processing.
To practice all areas of Poultry Products Processing, here is complete set of Multiple Choice Questions and Answers.
