List of Articles Egg Yolk

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  1 - Recognizing psychological effects of natural elements on Iranian vernacular houses (case study: vernacular houses in Yazd)
  نفیسه افشاری بصیر Farah Habib Seyed Majid Mofidi Shemirani
  Given more than seven thousand years of urbanization and highly diverse topographic and geographical conditions, Iran is one of treasures through the world's architectural history. Climatic diversity, on one hand, and long history of living, on the other hand, has led t More

  Given more than seven thousand years of urbanization and highly diverse topographic and geographical conditions, Iran is one of treasures through the world's architectural history. Climatic diversity, on one hand, and long history of living, on the other hand, has led to noteworthy and valuable achievement in architecture and urbanization within this country. But these elements are less utilized in today architecture. In today’s world, excessive population growth of cities and on the other hand, development of cities without rules as well as industrialization regardless of people’s health and welfare in residential spaces make human societies face a crisis. While in recent years, appreciation of nature and its proximity to residential areas have been concerned in most of countries and a great attention has been paid to association between human-made space and its natural context. Attention to natural elements, particularly the nature formed within courtyards next to houses, can improve quality of life and make houses a better space for human growth and sublimity. In other words urban life, technological advances and excessive economical demands have extremely made people apart from the nature and formed their mind within an iterative mechanized order. However, human is a part of nature and his close relationship to the nature provides him survival and longevity. In Iranian houses, a space indicating relationship between human and nature is courtyard. Central courtyards within vernacular houses in Yazd provided inhabitants with terrific living conditions and enhanced their living quality by utilizing natural elements such as water, wind, light, and plants. Actually vernacular architecture represents a strong relationship between human and nature by smoothing the nature and using natural elements. In historical houses of Yazd, the house was not separated from nature and there should be some natural representatives inside spatial configuration of house. In vernacular houses, nature was always presented in terms of three appearances: primary, secondary and abstract form and the sky, soil, water, wind and different living figures such as domestic plants and pets all were available in terms of primary nature and they interacted to each other. But today, due to providing more houses regardless of their quality, not only natural elements are ignored in human life; but also in many cases, buildings do not have essential features of living. This study seeks to answer the question what could be the effect of nature on human perception, visual pleasure, comfort and human mental relaxation? This paper aims to investigate impacts of natural elements on vernacular houses in Yazd. A descriptive, analytic methodology along with a case study (vernacular houses in Yazd) were employed and data was collected through library and field research. The questionnaires analysis was performed with SPSS. Natural elements directly affect physical, sensual, and spiritual dimensions of human existence. Among all natural elements, water had the greatest influence on human’s sensual dimension; and also green space and vegetation had the most significant impact on human’s physical dimension (cooling and humidifying the air). Furthermore, light had the highest effect on human’s sensual dimension. Manuscript profile
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  2 - Optimization of Rheological Properties and Emulsion Stability of Mayonnaise Using Formulated Frozen Pasteurized Egg Yolk
  Sh. Fakhari B. Ghiassi Tarzi
  Introduction: The egg yolks have limited shelf life, therefore they are subjected to freezing or spray drying processes. Freezing and thawing can increase irreversible viscosity and reduce the solubility and can affect the emulsion characteristics. Materials and Method More

  Introduction: The egg yolks have limited shelf life, therefore they are subjected to freezing or spray drying processes. Freezing and thawing can increase irreversible viscosity and reduce the solubility and can affect the emulsion characteristics. Materials and Methods: Salt and sugar each alone and in combination with each other at the concentrations of 0, 5, and 10 percent were added to pasteurized egg yolks. The samples were divided into two categories including frozen storage temperature at -18ºC for 30 and 60 days and refrigeration temperature. Mayonnaises produced were tested 24 hours after preparation as a test sample at the moment of production and 3 months after preparation. The effect of sugar, salt and low storage temperature on egg yolks concerned with frozen and refrigerated forms in rheological properties and stability of mayonnaise were investigated and optimized by surface response methodology. Results: The percentage of salt on optimization was not affecting and sugar percentage at maximum concentration in every two categories of mayonnaise tested samples was selected as the optimized factor. Storage of egg yolk by freezing about 11 days for tested samples at the moment of production and about 26 days for the stored mayonnaise at 3 months, had the most desirability. Conclusion: Pasteurized liquid egg yolk using optimized sugar concentrations and optimized freezing storage time with the aim of increasing the shelf-life can be frozen and can improve the rheological properties and stability of mayonnaise than prepared mayonnaise with refrigerated and non-sugared yolk. Manuscript profile
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  3 - The Effects of Emulsifiers Application on Characteristics of Mayonnaise
  Sh. Dadkhah P. Damanafshan A. Taheri Yeganeh P. Homati
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  4 - A comparative study of bacterial agents in eggs, with or without eggshell's contamination that produced in Tabriz.
  منصور Khakpoor مجتبی Bozorgnia
  Zoonotic bacterial diseases are considered as the most important human infectious diseases. In this category, a disease that transfer and infect human through food has an special role. Among foods with animal origin, eggs due to their application as food ingredient in f More

  Zoonotic bacterial diseases are considered as the most important human infectious diseases. In this category, a disease that transfer and infect human through food has an special role. Among foods with animal origin, eggs due to their application as food ingredient in food products, like sauces, spices, ice creams and other food products that may use in half cooked or crude forms, always has the potential to transfer microbial pathogens to human. This study is about to prove that presence of remainder feces on eggshells leads the penetration of bacterial agents into egg yolk. A total of 120 daily egg samples (with and without fecal contamination) were collected from henneries around Tabriz and transferred immediately to microbiology laboratory. After performing microbial examinations (using BHI Broth, BHI Agar, Blood Agar, Selenite F, Tetrationate, XLD,SS Agar),Gram Staining, Oxidase and Catalase tests, bacteria of eggshells and egg yolks has been identified. Out of 120 eggs, 15.83% bacterial contaminants were found in egg yolks samples. Among them, 73.68%  were gram negative and 26.31% were gram positive. Among gram negatives, Pseudomonas with occurrence of 8.3% and in gram positives group, Bacillus with abundance of  4.16% were the most frequent bacterias. Also in samples collected from eggshells, 99.16% of the eggs demonstrated bacterial contamination which 23.55% of positive samples were among gram negative group and 76.44% were gram positive. The most contribution of eggshell gram negative bacterias were relevant to Pseudomonas, E.coli, Proteus and Citrobacter with respectively 18.33%,10.83%,5.83% and 4.16% rations. Among gram positive bacteria that isolates form eggshell samples for the most frequent bacterias, were Bacillus, Staphylococccus, Streptococcus, Rhodococcus and Micrococcus with respectively 80.00%, 34.16%, 15%, 9.16% and 7.5% rations. Use and consumption of eggs with shells contaminated with faces in food products is a serious risk factor for human health and can lead to zoonotic bacterial diseases by transferring bacterial pathogens. Manuscript profile
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  5 - Egg Yolk Cholesterol of Hens Fed Barley Malt Rootlets
  S.M. Hashish L.D. Abd El-Samee
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  6 - تحرک، زنده‌مانی و نابهنجاری اسپرماتوزوآ گاو نر Bali با رقیق کننده‌های Andromed و تریس-زرده تخم ‌مرغ نگهداری شده در دمای 4 درجه سلسیوس
  ر. سوهاردی م. مگاواتی ف. اردهانی پ. سامپون س. ووتیسوتیمتو
  گاو نر Bali پتانسیل بالایی برای توسعه به­ عنوان یک منبع گوشت ملی در اندونزی دارد که می‌تواند نگرانی‌های مربوط به واردات گوشت را برطرف کند. پرورش گاو نر Bali تنها نیازمند سیستم‌های نگهداری کوچک است، دارای باروری بالا و مرگ­و­میر گوساله پایین به ­عنوان مزا More

  گاو نر Bali پتانسیل بالایی برای توسعه به­ عنوان یک منبع گوشت ملی در اندونزی دارد که می‌تواند نگرانی‌های مربوط به واردات گوشت را برطرف کند. پرورش گاو نر Bali تنها نیازمند سیستم‌های نگهداری کوچک است، دارای باروری بالا و مرگ­و­میر گوساله پایین به ­عنوان مزایای آن یک سرمایه‌گذاری در حال رشد از طریق تلقیح مصنوعی (AI) با منی جمع‌آوری شده گاوهای نر برتر فنوتیپی است. با این حال، ابزار کارآمد برای حفظ کیفیت منی گاو نر Bali با استفاده از رقیق­کننده‌ها هنوز هم نیاز به اکتشاف در سطح ملی دارد. هدف از این پژوهش تعیین اینکه کدام یک از رقیق­کننده‌های انتخاب شده به بهترین وجه کیفیت مایع منی گاو نر Bali محلی را برای مدت پنج روز در دمای 4 درجه سلسیوس حفظ می‌کند. رقیق­کننده‌های Andromed و تریس-زرده تخم ‌مرغ در حفظ کیفیت منی جمع آوری شده از گاوهای هفت ساله با حداقل تحرک 70 درصد مقایسه شدند. تحرک، زنده‌مانی، و نابهنجاری اسپرماتوزوآ مشاهده و مقایسه شدند. این تحقیق از طرح فاکتوریل کاملا تصادفی با دو فاکتور که هر فاکتور دارای دو سطح و پنج سطح با سه سطح زمانی استفاده کرده است. نتایج این مطالعه نشان داد اسپرماتوزوآ گاو نر Bali 51.66 درصد تحرک، 59.13 درصد زنده‌مانی، و تنها 22.68 درصد نابهنجاری تا روز پنج در رقیق­کننده تریس-زرده تخم ‌مرغ نشان داده است. در مقایسه، رقیق­کننده Andromed 33/23 درصد تحرک، 59/45 درصد زنده‌مانی، و 23.15 درصد نابهنجاری تحت شرایط مشابه نشان داده است. برای نتیجه­گیری، تریس-زرده تخم ‌مرغ یک رقیق کننده قوی هنگام مقایسه با Andromed در نگهداری کیفیت اسپرم گاوهای بومی Bali با بهترین حفظ تحرک، زنده‌مانی اسپرماتوزوآ و کمترین درصد نابهنجاری هنگام ذخیره برای 5 روز در دمای 4 درجه سلسیوس است. این داده‌ها اطلاعات مفیدی برای پرورش دهندگان گاو نر فراهم می‌کند، به ویژه پرورش دهندگان گاو نر Bali در اندونزی در عمل تلقیح مصنوعی برای در نظر گرفتن دقیق انتخاب رقیق‌کننده نسبت به زمان نگهداری و دما در بهبود روش‌های پرورش گاو برای افزایش بهره‌وری گوشت در این منطقه می‌باشد. Manuscript profile
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  7 - The Effect of Red Pepper (Capsicum annuum) and Marigold Flower (Tageteserectus) Powder on Egg Production, Egg Yolk Color and Some Blood Metabolites of Laying Hens
  M.M. Moeini S.H. Ghazi S. Sadeghi M. Malekizadeh
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  8 - Olive Cake and Barley Malt Rootlets in Hen Diets to Improve Egg Lipids and Fatty Acids
  S.M. Hashish L.D. Abd El-Samee
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