Below is a chart that may be used to convert a number of Large eggs to an approximate equivalent in other sizes. About 11% of a chicken egg's weight is shell. Regulations Governing the Grading of Shell Egg and Egg Products, USDA 7 CFR, Part 59, GPO May 1, 1991.
Production Process. Currently, the amino acids used in amino acid products are mainly manufactured by the fermentation method using natural materials, similar to yogurt, beer, vinegar, miso (bean paste), soy sauce, etc.n order to produce amino acids using microorganisms, it is important to find a microorganism with a high potential for producing amino acids. One gram of natural soil contains about 100 million microorganisms.
In most cases these amino acids can be synthesize by one step reactions from central metabolites. They are simple in structure and their synthesis is also straight forward. Glutamate can by synthesized by the addition of ammonia to a-ketoglutarate. Figure 1 - The synthesis of glutamate. Glutamine is made by the addition of another ammonia molecule to glutamate. Figure 2 - Synthesis of glutamine. The rest of the simple reactions involve transfer of the amino group (transamination) from glutamate or glutamine to a central metabolite to make the required amino acid. Aspartate is synthesize by the transfer of a ammonia group from glutamate to oxaloacetate. Figure 3 - The synthesis of aspartate.