Duck Eggshell Research Articles

Formulation of Cushion Preparations from Duck Egg Shells and SPF Value Testing Using the UV-Vis Spectrophotometry Method

The effectiveness of a sunscreen can be indicated by the value of Sun Protection Factor (SPF), which is defined as the amount of UV energy needed. Cream is a semi-solid dosage from containing one or more medicinal ingredients dissolved or dispersed in a suitable base material. One of the compounds contained in eggshells is CaCO3. Calcium carbonate is necessary for cell regeneration and as a barrier to ultaviolet (UV) rays. This study aims to determine the potential SPF in duck eggshell, the SPF value contained in the cushion and the physical properties of the cushion preparation. Here, three variations of duck egg shell flour concentrations (4%, 8% and 16%) were made, tested in vitro using UV-Vis spectrophotometry from a wavelength of 290-320 nm every 5 nm and the absorbance was measured and the properties were tested. and physical stability (organoleptic, pH, spreadability, stickiness, viscosity, centrifugation, and Freeze-Thaw Cycling for 6 days (3 cycles) at temperatures of 40°C and 4°C). Our research results show that the duck egg shell formulation cannot be used as an SPF product. Formula 1 has an SPF value of 2.6, formula 2 has an SPF value of 3.3 and formula 3 has an SPF value of 3. The test results for the properties and stability of formula 2 with a concentration of 8% duck egg shell flour show the most stable results compared to the other 2 formulas

INFLUENCE OF DISINFECTANTS ON THE TOTAL BACTERIAL CONTAMINATION OF DUCK EGGSHELLS

The role of the total viable microbial count on eggshells is of significant interest, as it relates to egg safety and product shelf life.The aim of this study was to assess the influence of various disinfectants on the overall bacterial contamination of duck eggshells. For this purpose, fresh high-quality duck eggs were obtained from a farm, and solutions of disinfectants were prepared: 6% hydrogen peroxide, 4% calcium hydroxide, 4% sodium carbonate, and 3% acetic acid. When disinfecting duck or goose eggs, the dosage of substances is doubled compared to chicken eggs. The eggs were treated with prepared disinfectant solutions, with varying exposure times. The exposure times for hydrogen peroxide were 4 and 8 minutes, for calcium hypochlorite – 2 and 5 minutes, for sodium carbonate – 10 and 30 minutes, and for acetic acid – 5 and 15 minutes. Samples of washings from the eggshells were collected both before and after disinfection. Dilutions were prepared and subsequently plated on Petri dishes with non-selective media, followed by incubation at 30°C for 72 hours. As a result of colony counting, the number of mesophilic aerobic and facultatively anaerobic microorganisms (CFU/egg) was determined.The results of the study showed a direct correlation between the inactivation of microorganisms and exposure time when using acetic acid, hydrogen peroxide, and calcium hypochlorite. A longer contact period of the eggs with sodium carbonate did not result in a measurable reduction in the number of viable microorganisms. It was also found that 4% calcium hypochlorite could completely inactivate microbes on the eggshell within 5 minutes. With a 2-minute exposure, the total microbial contamination was 9.2*10¹±0.7 CFU/egg.Thus, in this study, solutions of calcium hypochlorite, hydrogen peroxide, and acetic acid demonstrated high bactericidal properties and can be considered effective agents for disinfecting duck eggshells.Most scientific articles are devoted to the study of chicken eggs. In this work, the object of research is duck eggs, the best disinfectants for processing eggshells have been identified, which is an urgent task in poultry farming.The obtained results can help farmers implement more effective strategies for combating foodborne infections.

Manufacture and Characterization of Polymer Concrete Using Duck Egg Shell Powder, Areca Nut Fiber, and Epoxy Resin

Manufacture and Characterization of Polymer Concrete Using Duck Egg Shell Powder, Areca Nut Fiber, and Epoxy Resin

Comparison of the Effectiveness of Calcined Chicken and Duck Eggshells as Zn Metal Adsorbent Using Atomic Absorption Spectrophotometric

Comparison of the Effectiveness of Calcined Chicken and Duck Eggshells as Zn Metal Adsorbent Using Atomic Absorption Spectrophotometric

Synthesis and Characterization of Nanoparticle Composite CaO/Fe3O4 from Duck Egg Shells and Its Application for Congo Red and Procion Red MX-5b Dyes Adsorption

Synthesis and Characterization of Nanoparticle Composite CaO/Fe3O4 from Duck Egg Shells and Its Application for Congo Red and Procion Red MX-5b Dyes Adsorption

Synthesis of microalgae-based methyl ester using calcium glyceroxide catalyst derived from duck eggshells and crude glycerol in the n-hexane co-solvent system

Abstract The synthesis of microalgae-based methyl ester has attracted the interest of researchers since microalgae have a high lipid content and can proliferate. Chlorella vulgaris, with its 63% lipid content on a dry basis, holds promise for methyl ester production. Heterogeneous catalysts, particularly calcium glyceroxide (Ca[O(OH)2C3H5]), play a crucial role in ester manufacturing due to their high catalytic activity. The synthesis of the calcium glyceroxide catalyst involves duck eggshells as a calcium source and crude glycerol. Optimal methyl ester production is achieved by employing n-hexane as a co-solvent for efficient microalgae oil dissolution. This research focuses on synthesizing and characterizing the calcium glyceroxide catalyst derived from duck eggshells and crude glycerol, emphasizing its application in manufacturing microalgae-based methyl esters with n-hexane as the co-solvent. Methyl ester synthesis variables include a 55°C reaction temperature, a 1.5% microalgae-derived catalyst, and a 9:1 methanol to microalgae ratio. FTIR functional group analysis identifies hydroxyl (O-H) groups from crude glycerol bound to calcium at 3345.71 cm−1, along with C-H group vibrations from crude glycerol bound to calcium at 2941.80 cm−1. SEM morphological analysis reveals aggregate formation on the calcium glyceroxide catalyst, indicating potential active sites. Utilizing the calcium glyceroxide catalyst for methyl ester synthesis yields a promising 62.42% yield. GC characterization demonstrates a methyl ester purity of 72.09%, with methyl palmitate as the predominant component at 30.927%. This study underscores the efficient use of the synthesized calcium glyceroxide catalyst for microalgae-based methyl ester production, showcasing its potential for sustainable biodiesel synthesis.

Estimating yolk weight of duck eggs using VIS-NIR Spectroscopy and RGB images and whole egg weights

Duck eggs are widely-consumed food and cooking ingredient. The heavier yolk weight (YW) corresponds to a larger size and greater value. However, there is no non-destructive method available to estimate the weight of the yolk. Accurate weight prediction of duck egg yolks must combine both phenotypic and internal information. In this research, we used Visible-Near Infrared (VIS-NIR) spectroscopy to obtain internal information of duck eggs, and a high-definition camera to capture their phenotypic features. YW was predicted by combiningthe reduced spectral and RGB image information with the whole egg weight. We also investigated the impact of color and thickness of the duck egg on spectral transmittance (ST), as these factors can influence the extent of ST. The results showed that the spectral curves of duck eggs produced two peaks and one valley, which may be caused by the dual-frequency absorption of the C-H group and O-H group, and can be used to symbolize the internal information of duck eggs. The ST was somewhat affected by the color and thickness of the duck eggshell. Before modelling, Principal Component Analysis (PCA) was used to significantly reduce the dimensionality of the RGB image with spectral data. A Partial Least Squares Regression (PLSR) model was utilized to fit all the features. The test set yielded a coefficient of determination (R²) of 0.82 and a Root Mean Squared Error (RMSE) of 1.05 g. After removing the eggshell's color and thickness features, the model showed an R² of 0.79 and an RMSE of 1.11 g. This study demonstrated that the yolk weight of duck eggs can be estimated using VIS-NIR spectroscopy, RGB images and whole egg weight. Furthermore, the effects of shell color and thickness can be neglected.

Design of Salted Egg Maker by Using PLC Based on Osmotic Pressure Method

Salted egg is one of the egg types that has a lot of devotees because it tastes a little salty and savory. Salted eggs are usually homemade in various regions. The easy process of making them has attracted many people to do so. This study developed a PLC-based on automatic system for a salted egg maker using the osmotic pressure method to accelerate the opening of the semi-permeable membrane on duck eggshells so that the salting mixture seeps into the eggs more quickly. It was carried out in an osmotic pool containing water and acetic acid at a concentration of 5%. The data collection process in designing the salted egg maker consisted of evaluating the performance of photoelectric sensors, proximity sensors, temperature controller, thermostat set point, baking time, and salted egg durability test. The results of the tests indicated that the time needed to make salted eggs from raw eggs to cooked eggs only took 36 minutes using the machine designed. Additionally, the presented salted egg maker reveals the short making time, and long salted egg durability. altogether revealing full potential to be easily used for practical applications.

Pengaruh Pemberian Ekstrak Cangkang Telur Bebek (Anas Plaptyrhynchos Domesticus) Konsentrasi 20% Dalam Sediaan Gel Dan Pasta Terhadap Kekerasan Permukaan Email Gigi Tikus Wistar (Rattus Norvegicus) : Studi (In Vivo)

Dental caries is a disease of the hard tissues of the teeth which is characterized by damage to the email and dentin caused by bacterial activity in fermented carbohydrates. One way to overcome and prevent caries is by giving anticariogenic substances that can inhibit caries development and trigger remineralization. As for other alternative materials used for remineralization, one of them is duck egg shell (Anas platyrhynchos domesticus) because it contains calcium carbonate which is in the eggshell can be converted into hydroxyapatite or calcium compounds, so that it can be used as the formation of damaged bones and teeth. In this study, duck egg shell hydroxyapatite extract was made in gel and paste preparations. In gel preparations, it has a high adhesive power so that the absorption on an email surface will be maximized. While in the preparation of pasta also has a great absorption power. This study aimed to determine the effect of hydroxyapatite gel and paste from duck eggshell extract (Anas platyrhynchos domesticus) and Casein Phosphopeptide-Amorphous Calcium Phosphate (CPP-ACP) on the tooth email hardness of wistar rats (Rattus norvegicus). In this study there were 3 treatment groups. Prior to treatment, the tooth sample was etched in the labial section for 20 seconds and rinsed using a brush and water. After etching was applied, in group 1, duck egg shell hydroxyapatite extract gel was applied, in group 2, duck egg shell hydroxyapatite extract paste was applied, and in group 3 as a control group, CPP-ACP was applied to the lower anterior teeth of wistar rats for 30 minutes 2 times a day. for 14 days. On the 15th day, the lower anterior teeth were decapitated by wistar rats and hardness testing was carried out using microvikers hardness in the labial part of the teeth. This research is a true experimental with Post Test Control Group Design. The result of the average hardness of email that has been treated with the highest hardness is CPP-ACP of 332 VHN. The results of the normality test using Shapiro Wilk showed that the duck egg shell extract gel could increase the surface hardness of tooth email. The results of the comparison test using Kruskal Wallis showed that there was a change in hardness between the hydroxyapatite gel of duck eggshell extract, hydroxyapatite paste of duck eggshell extract and CPP-ACP and there were significant differences. From the results of this study, there was an increase in the surface hardness of tooth email after the application of duck egg shell hydroxyapatite gel (Anas platyrhynchos domesticus) compared to paste preparations and as a positive control with CPP-ACP also increased the hardness of tooth email.

Production Biodiesel from Vegetable Oils Using Duck Egg Shell Catalyst

Population growth causes energy needs to increase. Energy needs in Indonesia currently still depend on petroleum fuel. This research aims to determine the effect of the concentration of adding catalyst from egg shells on the production of biodiesel and determine the quality of biodiesel produced using egg shell catalyst. This research was carried out in 2 stages, namely catalyst preparation and the biodiesel manufacturing process. In catalyst preparation, egg shells that have been washed clean are then dried and crushed, then calcined using a furnace at a temperature of 1000°C for 7 hours. Next is the stage of making biodiesel using the conventional method which is carried out with variations in catalyst concentration of 1%, 2%, 3%, 4% and 5% (w/w). The research results showed that the best product yield was 78% at a concentration of 3% in 2 hours with a specific gravity of 0.889 gr/cm3 and a viscosity of 5.74 cSt.

Potential use of food waste in food processing to add nutritional value

Every year the waste from leftover food increases. Based on the United Nation Environment Program (UNEP) in 2021, 20.9 million tonnes of food waste is produced per year. One of the largest contributors to food waste in Southeast Asia is Indonesia. Most of the waste is generated from the household sector. Examples of food waste generated by the household sector are fruit peels, eggshells and bones. Fruit peels contain good nutrition for the body, such as starch, fiber, polyphenols, etc. Banana peel has a calcium content of 715 mg/100 g and a high starch content of 10.32%. Durian peel contains a lot of lignin, cellulose and starch. Red dragon peel has the potential to be developed as an antioxidant source. Red dragon peel is rich in polyphenols and antioxidants. Eggshell and bone waste has a high content of calcium which is good for health. Duck eggshells contain 10.11% calcium, 6.41% chicken eggs and 9.69% quail eggs. Judging from the nutritional content, food waste such as fruit peels, egg shells and bones have the potential to be used as additives in food processing to increase the nutritional value.

Potential of Egg Shells as a Natural Food Preservative

Food preservatives are food ingredients that are added to food. Preservation aims to maintain the physical and chemical properties of food ingredients. Food preservatives are classified into two, natural and synthetic preservatives. Eggshells that can be used are chicken and duck eggshells. Several ingredients can be used as preservatives in food, such as sodium benzoate, nitrate, and sulphate, but in this case the main ingredient used in making natural preservatives in food is eggshells which are processed into flour for use in food preservation. Eggshells contain high levels of calcium carbonate so they can be used as a natural preservative. Apart from being easy to obtain, eggshells are also economically valuable and easy to apply. This review discusses and explains the function of eggshells as a natural preservative in food.

THE EFFECT OF 20% DUCK EGG (Anas platyrhynchos domesticus) NANOHYDROXYAPATITE EXTRACT GEL ON MICROPOROSITY OF EROSIONED PERMANENT TEETH

Background: Dental erosion is a non-carious lesion that occurs due to demineralization caused by exposure to acidic materials. The tooth remineralization process can be restored by adding calcium-containing materials to the teeth. There are other sources of calcium that come from animals but are still not and are rarely explored, one of which is duck egg shells. Duck egg shells contain around 94 – 97% CaCO3 and the content of duck egg shells reaches 90% calcium levels.
 Method: The experimental research design was in the form of a post test only control group design with a total sample of 12 permanent premolars. Duck egg shell nanohydroxyapatite is given in a gel preparation. Tooth microporosity was measured using a Scanning Electron Microscopy with a micro magnification of 5000x
 Result: The hypothesis test was carried out by using the one way ANOVA test and significant results were obtained (P≤ 0.05) for all treatment groups. The LSD test was carried out to see the differences between groups and the results obtained between the group of 20% duck egg shell extract gel, 5% sodium fluoride and the untreated group obtained a p value = 0.000 (p

Establishment Differences Odontoblast Like Cell On Reversible Pulpitis With MTA And Nano Hydroxyapatite Sell Duck Eggs (In Vivo Study)

Reversible pulpitis is a pathological condition of the pulp which can return to normal when the etiology of the condition is removed. Reversible pulpitis can be treated with pulp capping treatments to stimulate formation odontoblast like cell. Alternative materials are mineral trioxide aggregate (MTA), Biodentine and Nano hydroxyapatite (nHA) from duck shells. Purpose: to find out whether there is a difference in the number of formations odontoblast like cell in reversible pulpitis with MTA and nano hydroxyapatite duck egg shell. in vivo laboratory experiment test only control design with the independent variables, namely MTA and Nano Hydroxyapatite duck eggs and the dependent variable, namely the difference in the number of formation Odontoblast like-cell. The sample used was the RA right molar tooth of a male Sprague Dawley rat. Results: The results obtained were (p value 0.001), there was a significant difference between the average number of formations odontoblast like cell in each treatment group and control group. Administration of Nano hydroxyapatite medicament from duck egg shells and MTA medicament in the treatment of pulp caps can increase the formation of odontoblast like cell in reversible pulpitis.

Differences in enamel surface hardness between soaking carbonated drinks and application of duck eggshell paste remineralization material

ABSTRACTIntroduction: The surface hardness of enamel is affected by demineralization and remineralization of enamel. Demineralization can cause the enamel surface hardness to decrease. Carbonated drinks are acidic drinks which can lower the pH of the oral cavity and cause damage to the enamel. Lost tooth minerals can be restored with remineralizing materials, one of which contains calcium. Natural materials that can help remineralization are calcium carbonate (CaCO3) which can be found in several animal shells such as marine materials, pearl snails and eggshells. Duck eggshell is one of the household wastes which is high in calcium which consists of 94% calcium carbonate. The purpose of this study is to analyze differences in enamel surface hardness between soaking carbonated drinks and application of duck eggshell paste remineralization material. Methods: This type of research is a true experimental laboratory with a pretest-posttest research design with control group design. The study sample was 8 post-extraction premolars that matched the inclusion criteria. The samples were divided into two groups which were previously soaked in carbonated drinks for 15 minutes. Group I: duck eggshell paste and group II: pasta without duck eggshell which was applied for 3 minutes 2 times a day for 14 days. Hardness measurement using Vickers hardness tester. Results: based on data analysis using paired t-test. Enamel surface hardness after immersion in carbonated drinks (mean=327.50 SD=23.33). The enamel surface hardness increased after application of duck eggshell paste (mean=467.50, SD=14.15) p=0.001. The control group also increased after the application of pasta without duck eggshell (mean=429.40 SD=29.01) p=0.002. Conclusion: There is a difference in the hardness of the enamel surface after being soaked in carbonated drinks and after the application of duck egg shell paste. KEYWORDSdemineralization, enamel surface hardness, carbonated drinks, duck egg shell paste, remineralization.

Effect Of Application Of Mineral Trioide Aggregate (Mta) And Nanohydroxyapatite In Duck Egg Shell On Macrophages In Reversible Pulpitis

Pulp disease is caused by bacteria that cause tooth decay in the form of caries. These bacteria can penetrate the pulp through the gaps in the dentine, and develop in the dentinal tubules so that the permeability of the dentinal tubules decreases. Reversible pulpitis is a type of pulp disease, which if left untreated will develop into irreversible pulpitis. Pulp capping treatment as a treatment for non medicament aims to maintain the pulp to remain vital by reducing the inflammatory process. Macrophages as a marker that can be used as a sign when inflammation occurs. Pulp capping treatment usually use calcium hydroxide and Mineral Trioxide Aggregate (MTA) as material agent. Duck egg shells contain calcium carbonate and Mineral Trioxide Aggregate has an effectiveness over calcium hydroxide. the purpose of this study is to determine the difference in the number of macrophages in reversible pulpitis using duck egg nanohydroxyapatite (NHA) and MTA. this research is an in vivo laboratory experimental post test only control design with 27 research samples which one control group and two experiment group. The independent variables are duck egg nanohydroxyapatite and MTA, and the dependent variable is differences in the number of macrophages. there were significant differences in the three groups, where the average value of macrophage formation was lowest in the group of rats that were applied to MTA and followed by the NHA group. Meanwhile, the control group, the reversible pulpitis rat group without medicament application, had the highest average score. The application of MTA as a pulp capping medicament can reduce macrophages in reversible pulpitis using rats Sprague Dawley.

Calcination of Various Eggshell Wastes into CaO Heterogeneous Catalysts

<p><strong>ABSTRACT.</strong> The high food industry waste can cause pollution including a pungent odor and the emergence of bacteria that cause disease. Egg shells are confectionery waste that is commonly found in household waste and the food industry. The accumulation of eggshell waste can cause various diseases such as abdominal pain, diarrhea, fever, and cramps in the stomach caused by Salmonella bacteria. Thus, further processing of egg shells is required. In this study, eggshell waste was processed into heterogeneous catalysts of CaO. This heterogeneous CaO catalyst has the potential to be used as a catalyst in the manufacture of biodiesel. In this process, egg shells are processed by the calcination method. The variables used are shell type and calcination temperature. The shell variables used were chicken egg shells, duck egg shells, and quail egg shells. While the temperature variables used are at temperatures of 600 ºC and 800 ºC. To determine the quality of heterogeneous CaO catalyst, characteristic tests were varied out in the form of SEM-EDX and FTIR. From the analysis, the most effective results were in the form of chicken eggshell variables at a calcination temperature of 800 ºC.</p><p><strong>Keywords: </strong>Calcination, CaO, Catalyst, Shell, Waste</p>

Correlations between organic matrix and eggshell properties of 3 kinds of eggshells in Muscovy duck (Cairina moschata)

In order to analyze the relationship between organic matrix and eggshell properties in Muscovy duck eggshells with different qualities, the organic matrices in the eggshells of normal, pimpled, and striped eggs of white-feathered Muscovy ducks were extracted and separated into acid-insoluble, water-insoluble, and facultative-soluble matrix (both acid- and water-soluble). There was no significant difference in calcified shell thickness between normal and pimpled eggs. However, the percentages of acid-insoluble matrix and total matrix were significantly higher, and the breaking strength was significantly lower in pimpled eggs than those in normal eggs. In striped eggs, the percentages of acid-insoluble matrix, facultative-soluble matrix, and total matrix, calcified shell weight, calcified shell thickness, and breaking strength were significantly lower than those in normal eggs. The amount and percentage of 3 organic matrices (water-insoluble matrix, facultative-soluble matrix, and total matrix) were significantly positively correlated with calcified shell thickness in normal eggs rather than striped and pimpled eggs. Our results also demonstrated that there was no linear correlation between the organic components in the 3 Muscovy duck eggshells and the mechanical properties of the eggshells. The lower breaking strength of pimpled eggshells might be due to the unbalanced enrichment of certain proteins, whereas the striped eggs might mainly result from thinner calcified shells and poor balance between different sedimentary layers.

Effect of germination and eggshells nanocalcium fortification on characteristics of germinated mung bean drink (Vigna radiata.)

Germinated mung bean drinks with eggshell nanocalcium fortification are an alternative beverage to replace milk. This study aimed todetermine the effect of germination time and eggshells nanocalcium fortification on physicochemical characteristics of the germinated mungbean drink. This study used a Factorial Completely Randomized Design with two treatments factors. The first factor was germination timewhich consisted of three treatment levels (6, 12 and 18 hours) and the second factor was the type of eggshell nanocalcium which consistedof two type of treatment (chicken and duck eggshell), plus the control treatment as mung bean drink without germination and additionof eggshell nanocalcium. Each experiment was repeated three times. Observed parameters in this study were chemical characteristics(protein, calcium, vitamin C, and pH) and physical characteristics (viscosity and stability) of germinated mung bean drink. The resultsshowed that the germination time treatment significantly affected the value of protein, calcium, vitamin C, pH, viscosity, and stability ofthe germinated mung bean drink. Germination increased vitamin C in mung beans with an average value of 8,21-14,66 mg/100 g. Eggshellnanocalcium fortification showed a significant effect on increasing calcium of germinated mung bean drink. Germinated mung bean drinkproduced from 6 hours of germination and fortification of duck nanocalcium had the highest calcium content with value of 24.82%

Pemanfaatan Lateks dan Cangkang Telur Bebek sebagai NAT Keramik yang Tahan Air dan Bahan Kimia

Ceramic grout is made of cement which contributes to CO2 gas emissions. One way to reduce these is to use latex and duck egg shell waste to making ceramic grout. The goal is to reduce CO2 and create a ceramic grout that is waterproof and resistant to floor cleaning fluids. This research was conducted by mixing latex with crushed duck egg shell waste. The two ingredients were mixed to form a paste with a composition ratio between latex and duck egg shell powder, namely 1:3, 1:2, and 1:1,5. The results of this study are that ceramic grout made from latex and duck egg shell powder is more water-resistant and resistant to floor cleaning fluids compared to sika tile grout.