A study was conducted to determine the general composition of equilibrated poultry chiller water (near maximum solids content) from a commercial operation, the chlorine consumption by its components, and the chlorine dosage necessary to achieve its disinfection. The equilibrated chiller water contained .35% (CV, 40%) solids, which consisted of lipids (56%), ash (33%), and total nitrogen (4.2%). Residual chlorine and survival of aerobic bacteria were determined in chiller water dosed with chlorine levels ranging from 0 to 400 ppm. Initially, the added chlorine was rapidly consumed by the components of chiller water. However, the consumption rate quickly decreased to 1/1,000 of the initial rate after about 50 min. The change of residual chlorine with time was found to fit mathematically to a two-term exponential equation. The equilibrated chiller water had a chlorine demand greater than the highest chlorine dosage tested (400 ppm). No free chlorine was detected in the water after 30 min of exposure to 300 ppm chlorine. Because of the high chlorine demand, dosages of 100 to 150 ppm chlorine were required to reduce the number of bacteria by at least 99% within 3 to 5 min in laboratory tests. Increasing the time of exposure to chlorine resulted in further reduction, although at a slow rate, of surviving bacteria from treatments that gave incomplete destruction with short exposure. (
5c+Cholestan-5,6ol-epoxy-3p-ol (cholesterol a-oxide) and Sp-cholestan-5,6fi-epoxy-3fl-o1 (cholesterol p-oxide) were isolated from freshly dehydrated commercial whole egg and yolk powders. The isolates were shown to have identical HPLC retention volumes to those of synthesized cholesterol 01-and p-oxides, respectively. Their mass (MS), nuclear magnetic resonance (NMR) and infrared (IR) spectra were also proven to be identical. Cholesterol oxides found in dehydrated egg products may have been formed during the commercial drying process since no oxides were found in fresh shell eggs nor in the egg samples lyophilized in the laboratory.
A method for the quantitation of cholesterol α‐oxide in egg and egg products is described. Total lipids extracted from dry egg samples were fractionated on a silicic acid column to concentrate cholesterol oxides which were then quantitatively determined by gas liquid chromatography (GLC). Those samples which showed cholesterol oxides by GLC were further analyzed by high pressure liquid chromatography (HPLC) for the ratio of cholesterol α‐oxide and cholesterol β‐oxide. Cholesterol α‐oxide content was calculated from the combined results of GLC and HPLC.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.