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How can titration be used to find out which type of eggs have the best…
How can titration be used to find out which type of eggs have the best eggshell?
Definitions
Titration: a laboratory technique used to measure the concentration of a substance in a solution by gradually adding a reagent until a reaction is complete, which is oftened highlighted by a colour change (Britannica, 1998).
What makes an eggshell the best?: The "best" eggshell is typically one that is strong, durable, and rich in calcium carbonate, a vital substance in determining the physical strength of the shell.
Eggshell: It is a semi-permeable, hard, outer layer of an egg, primarily made of calcium carbonate (Exploratorium, 2023).
Possible factors affecting eggshells
Calcium carbonate concentration
Advantages
Calcium carbonate is the main mineral that gives eggshells their strength, so higher concentrations typically indicate a stronger shell.
Titration can easily used to provide precise results on calcium carbonate levels, which can be directly compared across different types of eggs.
Limitations
This will require incoporating titration, however, this procedure requires careful preparation and time for accurate measurements, especially when analysing multiple samples.
Calcium carbonate levels can be impacted by environmental and dietary factors affecting the hens, therefore, results may vary depending on conditions outside the shell’s innate quality.
Egg type
Advantages
Egg types are convenient to categorise based on farming, making it simple to group and compare different samples.
In case a specific egg type consistently shows better shell quality, it can inform producers about which practices may lead to better eggshells.
Limitations
Even within the same egg type, shell quality can vary due to factors like hen's age, diet, or breed, leading to inconsistencies.
Thickness of the shell
Limitations
Thickness does not reveal the contents of the shell. Although it can be measured with simple methods, it defeats the purpose of the question, as measuring the width of the shell will not require using titration.
The strength of the eggshell also depends upon the mineral composition, so thickness alone may not fully indicate the "best" eggshell quality.
Advantages
Thickness can be measured with simple tools, such as a micrometer, allowing for a straightforward procedure.
The thickness of the shell can be easily changed during the experiment by using different types of eggs, this further smoothens out the procedure.
Key Parts
What are the components of an eggshell?
Calcium carboante (CaCO3): makes up about 94-97% of the eggshell, adding strength through a crystalline structure (SAS, 2006).
Magnesium carbonate: found in small amounts (about 1-2%), helps strenghthen the shell and affects how many pores it has (ScienceDirect, 2005).
Phosphates: make it strong and sturdym support the formation of the shell, and provide important nutrients for the development of chick (ScienceDirect, 2005).
Water: makes up about 1-2% of the shell and it is important for keeping proteins and minerals hydrated (ScienceDirect, 2005).
Types of eggs
Organic: these come from hens fed organics, pesticide free-feed, and they are not given antibiotics or hormones.
Free range: come from hens that have outdoor access, allowing them to roar outside, resulting in containing more protein.
Cage free: come from hens keps indoors but not in cages, overall less protein than free-range eggs.
Enriched: hens that are given extra nutrients, like calcium, to enhance the eggs' nutritional content, leading to stronger eggshells.
What will be the process of titration?
An acid (often hydrichloric acid) is added to a powdered sample of eggshell.
The acid reacts with calcium carbonate in the shell, neutralising it.
The amount of acid used to reach the endpoint is measured, and can be used to calculate the concentration of calcium carbonate in the shell.