Marketing of eggs

Mode of access: Internet.

Graded eggs bring be

Mode of access: Internet.

Ootheca Wolleyana : an illustrated catalogue of the collection of birds' eggs /

"The collection of which this is the catalogue has been given to the University of Cambridge ... Museum of Zoology."--vol. II, p. vi.

Mrs. Lincoln's Boston cook book. What to do and what not to do in cooking.

Mode of access: Internet.

The effect of parasitization by Trichogramma australicum on Helicoverpa armigera host eggs and embryos

Histological investigations of the pathology of Helicoverpa armigera (Hiibner) eggs after attack by the egg parasitoid, Trichogramma australicum (Girault), indicate that the developing embryo is immediately killed by envenomation. Soon afterward the histological staining characteristics of parasitized host embryos change and the embryonic germ band dissociates into a mass of individual rounded cells. Hosts attacked by females sterilized by gamma-irradiation showed the same pathological effects as normally parasitized hosts, indicating that host degeneration is due to female venom rather than factors derived from the parasitoid embryo or larva. Cell death also occurred in older host embryos although tissue breakdown was delayed. These findings have allowed us to determine not just that the host dies but what happens to the cells and tissues, i.e., their physical appearance, the time course of their degeneration, and that the process is retarded in older hosts. These processes can possibly be emulated in artificial diets. (C) 2003 Elsevier Inc. All rights reserved.

Wheat grain cooking process as investigated by modulated temperature differential scanning calorimetry

The thermal properties of soft and hard wheat grains, cooked in a steam pressure cooker, as a function of cooking temperature and time were investigated by modulated temperature differential scanning calorimetry (MTDSC). Four cooking temperatures (110, 120, 130 and 140 degrees C) and six cooking times (20, 40, 60, 80, 100 and 120 min) for each temperature were studied. It was found that typical non-reversible heat flow thermograms of cooked and uncooked wheat grains consisted of two endothermic baseline shifts localised around 40-50 degrees C and then 60-70 degrees C. The second peaks of non-reversible heat flow thermograms (60-70 degrees C) were associated with starch gelatinisation. The degree of gelatinisation was quantified based on these peaks. In this study, starch was completely gelatinised within 60-80 min for cooking temperatures at 110-120 degrees C and within 20 min for cooking temperatures at 130-140 degrees C. MTDSC detected reversible endothermic baseline shifts in most samples, localised broadly around 48-67 degrees C with changes in heat capacity ranging from 0.02 to 0.06 J/g per degrees C. These reversible endothermic baseline shifts are related to the glass transition, which occurs during starch gelatinisation. Data on the specific heat capacity of the cooked wheat samples are provided. (C) 2005 Elsevier Ltd. All rights reserved.

Cannibalistic feeding of larval Trichogramma carverae parasitoids in moth eggs

Wasps of the genus Trichogramma parasitise the eggs of Lepidoptera. They may deposit one or many eggs in each host. Survival is high at low density but reaches a plateau as density increases. To reveal the mechanism by which excess larvae die we chose a lepidopteran host that has flattened, transparent eggs and used video microscopy to record novel feeding behaviours and interactions of larval Trichogramma carverae (Oatman and Pinto) at different densities. Single larvae show a rapid food ingestion phase, followed by a period of extensive saliva release. Ultimately the host egg is completely consumed. The larva then extracts excess moisture from the egg, providing a dry environment for pupation. When multiple larvae are present, the initial scramble for food results in the larvae consuming all of the egg contents early in development. All larvae survive if there is sufficient food for all to reach a threshold developmental stage. If not, physical proximity results in attack and consumption of others, continuing until the surviving larvae reach the threshold stage beyond which attacks seem to be no longer effective. The number of larvae remaining at the end of rapid ingestion dictates how many will survive to emerge as adults.

Infection and colonization of trout eggs by Saprolegniaceae

Saprolegia diclina and Saprolegnia ferax zoospores only infected dead trout eggs, in particular eggs sited downstream of the fungi. Susceptibility of dead eggs to infection appears to be associated with nutrient loss after shocking. Living and dead eggs were colonized by hyphae of both species although the saprophyte S. ferax was the more aggressive colonizer.

Bacterial associations with salmonid eggs

Rainbow trout eggs Salmo gairdneri, Richardson, were incubated under a range of different environmental conditions. Recovery of bacteria from egg surfaces revealed that increased water temperature, slow water flow rates and high egg density all significantly increased egg surface bacterial populations. Live eggs were mainly colonized by Cytophaga sp., pseudomonas fluorescens and Aeromonas hydrophila. In contrast, dead eggs supported considerable numbers of fluorescent Pseudomonas sp. Analysis of potential nutrient sources for bacteria colonizing live egg surfaces revealed that small amounts of amino acids, phosphate and potassium may be lost by incubating eggs. Subsequently these nutrients were shown to be capable of supporting limited bacterial growth and reproduction. Dead eggs `leaked' increased amounts of the above nutrients which in turn supported higher bacterial numbers. In addition, biochemical analysis of eggs revealed amino acids and fatty acids that might be utilized by bacteria colonizing dead egg surfaces. Assessment of adhesion properties of bacteria frequently recovered from egg surfaces revealed high cell surface hydrophobicity as an important factor in successful egg colonization. Analysis of egg mortalities from groups of rainbow trout and brown trout (S.trutta L.) eggs maintained under two different incubation systems revealed that potentially a close correlation existed between egg surface bacterial numbers and mortalities in the egg during incubation. Innoculation of newly-fertilized eggs with bacteria demonstrated that groups of eggs supporting high numbers of P.fluorescens suffered significantly higher mortalities during the early part of their incubation. Exposure of incubating eggs to oxolinic acid, chlortetracycline and chloramphenicol demonstrated that numbers of bacteria on egg surfaces could be significantly reduced. However, as no corresponding increase in egg hatching success was revealed, the treatment of incubating eggs with antibiotics or antimicrobial compounds can not be recommended. In commercial hatcheries bacteria are only likely to be responsible for egg deaths during incubation when environmental conditions are unfavourable. High water temperatures, slow water flow rates and high egg density all lead to increased bacterial number of egg surfaces, reduced water circulation and low levels of dissolved oxygen. Under such circumstances sufficient amounts of dissolved oxygen may not be available to support developing embryos.