Sentence examples for egg content of from inspiring English sources

In the marine environment, organisms of different trophic levels are monitored by the ESB: the brown alga common bladder wrack (Fucus vesiculosus), the blue mussel (Mytilus edulis), eelpout (Zoarces viviparus) and egg content of the herring gull (Larus argentatus).

These maternal effects could result from modifications in egg content of the females that were stressed during their early development, leading to sex-dependent impacts on the phenotype of F1 individuals.

As a consequence, the egg content leaks out of the eggs and the larvae lick and suck up whatever they can get out of it (Figure 3c).

As a previous work, after the verification of breeding failure, we developed the analyses of egg content (three unfertile eggs and four embryos) and necropsy of two dead fledglings from Canary Islands.

Those were included in the measurement of ovary mass but not in analysis of egg content.

In this respect, the present research addresses the possibility of developing a method which would allow fast, simple and economic determination of egg content in dried egg-pasta, using near-infrared spectroscopy and chemometric analysis.

The yolk protein is the main composition of egg content in many insects during oogenesis.

Salmonella strains were grown in Tryptone Soya Broth (Oxoid, Basingstoke, England) at 37°C for 20 h and then diluted in Maximum Recovery Diluent (Oxoid) so that the addition of 0.1 mL of inoculum to the egg resulted in approximately 5 × 10 CFU/mL of egg content, determined by pre-trial inoculum studies, for the egg yolk and whole egg preparations at all three temperatures.

Moreover, once confirmed the significance of the drying effect on spectral shape, with the aim of building a calibration model to quantify the egg content in pasta samples irrespective of the manufacturing protocol adopted, a non-linear approach based on local regression, namely LWR-PLS, was investigated.

The aim of the work was to model the effects of total egg content (E) and albumen to yolk ratio (A/Y) on fresh egg pasta compositional and structural characteristics, by the application of a central composite design using response surface methodology.

This method allowed the determination of the egg content in external validation samples with low error (RMSEP = 1.25), resulting in predictions more accurate and precise than those obtained by a global PLS model.