Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Characteristics of Life01:23

Characteristics of Life

261.6K
Biology is a natural science that studies life and living organisms, including their structure, function, development, interactions, evolution, distribution, and taxonomy. The field's scope is extensive and divided into several specialized disciplines, such as anatomy, physiology, ethology, genetics, and many more. All living things share a few key traits, including cellular organization, heritable genetic material and the ability to adapt/evolve, metabolism to regulate energy needs, the...
261.6K
Comparative Excretory Systems02:24

Comparative Excretory Systems

26.7K
Animals have evolved different strategies for excretion, the removal of waste from the body. Most waste must be dissolved in water to be excreted, so an animal’s excretory strategy directly affects its water balance.
26.7K
Classifying Matter by Composition03:35

Classifying Matter by Composition

90.6K
Matter: Pure Substances and Mixtures
According to its composition, the matter can be classified into two broad categories — pure substances and mixtures. 
A pure substance is a form of matter that has a constant composition throughout with uniform properties. For example, any sample of sucrose has the same composition and same physical properties, such as melting point, color, and sweetness, regardless of the source from which it is isolated. 
A mixture is composed of two or...
90.6K
Characteristics of Fluids01:20

Characteristics of Fluids

8.1K
When a force is applied parallel to the top surface of a solid, it resists the applied force due to the internal frictional forces between the layers of the solid known as shearing resistance. However, when the force is removed, the shearing forces restore the original shape of the solid. Other deformation forces also cause temporary changes in shape if the forces are not beyond a threshold magnitude. Solids tend to retain their shape, making the study of their rest and motion easier. Beyond...
8.1K
Characteristics of Fluids01:31

Characteristics of Fluids

1.1K
Fluids differ from solids primarily in their molecular structure and stress response. Solids have tightly packed molecules with strong intermolecular forces, maintaining their shape and resisting deformation. In contrast, fluids have molecules spaced farther apart with weaker forces, allowing them to flow and deform easily.
Fluids, which include both liquids and gases, are substances that deform continuously under shearing stress. For example, water and oil are liquids with molecules that can...
1.1K
Characteristics of BJT01:17

Characteristics of BJT

1.3K
The Bipolar Junction Transistor (BJT), specifically in a common-emitter configuration, exhibits distinct current-voltage characteristics crucial for understanding its behavior in electronic circuits. These characteristics are established through experimental measurements of voltage and current relationships.
For input characteristics, the base-emitter voltage is varied, maintaining a constant collector-emitter voltage. This setup reveals a Shockley-type dependence of the collector current on...
1.3K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Analysis of Quality Distinctions of Pumpkin Seed Oil (<i>Cucurbita pepo</i> var. <i>oleifera</i>) and Walnut Oil (<i>Juglans regia</i> L.).

Molecules (Basel, Switzerland)·2026
Same author

The Influence of the Adsorbents Used on Changes in the Quality Parameters of Pumpkin Seed Oil as a Result of a Single-Stage Refining Process.

Molecules (Basel, Switzerland)·2026
Same author

Characteristics of Oils Extracted from Yellow Mealworm (<i>Tenebrio molitor</i> L.) Dried with the Infrared-Convective Method.

Molecules (Basel, Switzerland)·2026
Same author

Changes in Resveratrol Containing Phytosterol Liposomes During Model Heating.

Molecules (Basel, Switzerland)·2025
Same author

Toward Functional Oil Blends: Physicochemical and Nutritional Evaluation of Rapeseed-Hazelnut Oil Mixtures.

Foods (Basel, Switzerland)·2025
Same author

Quality Properties of Dried Banana Slices with Carboxymethyl Cellulose Coating Ultrasonic Pretreatments.

Foods (Basel, Switzerland)·2025

Related Experiment Video

Updated: Feb 5, 2026

IgY Technology: Extraction of Chicken Antibodies from Egg Yolk by Polyethylene Glycol PEG Precipitation
07:26

IgY Technology: Extraction of Chicken Antibodies from Egg Yolk by Polyethylene Glycol PEG Precipitation

Published on: May 1, 2011

65.7K

Egg Yolk Extracts as Potential Liposomes Shell Material: Composition Compared with Vesicles Characteristics.

Anna Kondratowicz1, Grażyna Neunert2, Natalia Niezgoda3

  • 1Faculty of Chemical Technology, Poznan Univ. of Technology, 4 Berdychowo Street, 60-695, Poznan, Poland.

Journal of Food Science
|September 20, 2018
PubMed
Summary

Simple extraction methods can yield phospholipids, vitamins, and fats from egg yolk. While hexane extraction is efficient, it impacts liposome permeability, highlighting the importance of extract composition for nanocarrier applications.

Keywords:
extractionextracts compositionfluorescent probeliposomemembrane permeability

More Related Videos

Standardization of a Cytometric Bead Assay Based on Egg-Yolk Antibodies
10:23

Standardization of a Cytometric Bead Assay Based on Egg-Yolk Antibodies

Published on: May 19, 2023

1.3K
A Quantitative Fluorescence Microscopy-based Single Liposome Assay for Detecting the Compositional Inhomogeneity Between Individual Liposomes
09:12

A Quantitative Fluorescence Microscopy-based Single Liposome Assay for Detecting the Compositional Inhomogeneity Between Individual Liposomes

Published on: December 13, 2019

8.4K

Related Experiment Videos

Last Updated: Feb 5, 2026

IgY Technology: Extraction of Chicken Antibodies from Egg Yolk by Polyethylene Glycol PEG Precipitation
07:26

IgY Technology: Extraction of Chicken Antibodies from Egg Yolk by Polyethylene Glycol PEG Precipitation

Published on: May 1, 2011

65.7K
Standardization of a Cytometric Bead Assay Based on Egg-Yolk Antibodies
10:23

Standardization of a Cytometric Bead Assay Based on Egg-Yolk Antibodies

Published on: May 19, 2023

1.3K
A Quantitative Fluorescence Microscopy-based Single Liposome Assay for Detecting the Compositional Inhomogeneity Between Individual Liposomes
09:12

A Quantitative Fluorescence Microscopy-based Single Liposome Assay for Detecting the Compositional Inhomogeneity Between Individual Liposomes

Published on: December 13, 2019

8.4K

Area of Science:

  • Food Science
  • Materials Science
  • Biochemistry

Background:

  • Liposomes are crucial nanocarriers in pharmaceuticals, requiring high-purity phospholipids.
  • There's a growing need for cost-effective nanoencapsulation in the food industry for bioactive compounds.
  • High costs of purified phospholipids limit their application in food products.

Purpose of the Study:

  • To develop a simple extraction process for phospholipids, vitamins, and fats from egg yolk.
  • To compare the composition and characteristics of five different yolk extracts.
  • To evaluate the suitability of these extracts for liposome formulation.

Main Methods:

  • Five distinct extraction methods were employed: ethanol/acetone, methanol-chloroform/acetone, hot ethanol, hexane, and cold ethanol.
  • Extracts were analyzed for phospholipid, polar/nonpolar fractions, cholesterol, carotenoids, and tocopherols.
  • Liposomes were prepared from each extract and characterized for permeability, zeta potential, and Z-average size.

Main Results:

  • Hexane extraction demonstrated the highest efficiency for obtaining yolk components.
  • Liposomes formed from hexane extract exhibited significantly lower membrane permeability compared to other extracts.
  • Principal component analysis indicated that major lipid components influenced liposome permeability, while minor constituents affected particle size and surface charge.

Conclusions:

  • Simple extraction procedures offer a potential alternative to highly purified phospholipids for food industry applications.
  • The composition of raw extracts significantly impacts liposome properties, particularly membrane permeability and particle characteristics.
  • Tailoring extraction methods can optimize yolk-derived lipids for specific nanocarrier applications in food and potentially pharmaceuticals.