Dynamics of Some Mineral Elements in Hen Eggs

Goran, Gheorghe Valentin; Crivineanu, Victor; Tudoreanu, Liliana; Udrea, Diana
July 2010
Bulletin of the University of Agricultural Sciences & Veterinary;2010, Vol. 67 Issue 2, p88
Academic Journal
Raw natural eggs present a fundamental quality of living, organic molecules and a wonderful left-handed bioradiative structure, being a natural product that does not involve killing the manufacturer. The study aim was quantitative determination of 22 mineral elements by inductively coupled plasma spectrometry - ICP-OES, over a period of five month, to see their quantitative differences during this interval. From the 22 elements analyzed, 15 not have been detected in yolk and egg white, and 13 in egg shell; among these were the main heavy metals, suggesting the absence of heavy metal contamination of these types of food in the study area. In general, in all egg components analyzed essential quantity elements - sodium, potassium, calcium and magnesium concentrations were increased compared to the other mineral elements determined, the highest average levels were recorded in yolk, as also the maximum levels of essential microelements detected - iron and zinc. In egg shell samples, the antagonism of strontium and calcium resulted in a decrease of the average level of calcium and consequently an increase in magnesium concentration.


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