A Facile Method to Measure pH and Calcium Content of Different Kinds of Eggs by Ion-Selective Electrodes

Abstract:

In this article, a facile method to measure pH and calcium content of different kinds of eggs by Ion-selective electrodes was presented successfully. First of all, we used pH electrode to measure the pH value of egg yolk and protein respectively. For the native egg, yolk’s pH was 6.20 and protein’s pH was around 9.45. But the fresh egg yolk was different from the native hen egg, yolk’s pH was 6.20 and protein’s pH was approximately 9.20. Then, we chose calcium ion selective electrode to measure calcium content in the eggs. When it came to calcium content, there was an obvious difference between the native hen egg and the fresh egg. Calcium contents in egg yolk of the former ones are higher than that of the latter. Ion-selective electrode with these advantages makes it possible to measure composition content rapidly of eggs. This paper may be a guide to expand its application scope, further research must be continued in order to achieve big success.

• Periodical: Applied Mechanics and Materials (Volumes 631-632)
• Pages: 636-640
• DOI: https://doi.org/10.4028/www.scientific.net/AMM.631-632.636
• Online since: September 2014
• Authors: Peng Yuan, Peng Fei Shan, Yu Hong Liu, Quan Liu, Jian Jun Chen*
• Keywords: Calcium Content, Egg, Ion-Selective Electrodes, pH

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