Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 31340
An Analysis of Uncoupled Designs in Chicken Egg

Authors: Pratap Sriram Sundar, Chandan Chowdhury, Sagar Kamarthi

Abstract:

Nature has perfected her designs over 3.5 billion years of evolution. Research fields such as biomimicry, biomimetics, bionics, bio-inspired computing, and nature-inspired designs have explored nature-made artifacts and systems to understand nature’s mechanisms and intelligence. Learning from nature, the researchers have generated sustainable designs and innovation in a variety of fields such as energy, architecture, agriculture, transportation, communication, and medicine. Axiomatic design offers a method to judge if a design is good. This paper analyzes design aspects of one of the nature’s amazing object: chicken egg. The functional requirements (FRs) of components of the object are tabulated and mapped on to nature-chosen design parameters (DPs). The ‘independence axiom’ of the axiomatic design methodology is applied to analyze couplings and to evaluate if eggs’ design is good (i.e., uncoupled design) or bad (i.e., coupled design). The analysis revealed that eggs design is a good design, i.e., uncoupled design. This approach can be applied to any nature’s artifacts to judge whether their design is a good or a bad. This methodology is valuable for biomimicry studies. This approach can also be a very useful teaching design consideration of biology and bio-inspired innovation.

Keywords: Uncoupled design, axiomatic design, nature design, design evaluation.

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 18

References:


[1] Bottom-Up Methods for Making Nanotechnology Products, https://www.azonano.com/article.aspx?ArticleID=1079, accessed on 6 Mar. 2021.
[2] N.P. Suh, “Axiomatic Design: Advances and Applications,” University Press, New York, 2001, pp: 11-64.
[3] R. Burton, K. Taylor, J. Burton, “Eggs: Nature's Perfect Miracle of Packaging,” Facts on File (Publisher), 1987.
[4] The Different Parts of an Egg, https://www.saudereggs.com/blog/the-different-parts-of-an-egg/, accessed on 6 Mar. 2021.
[5] U. de, Vandenesse “Egg white,” The Encyclopedia of Diderot & d'Alembert Collaborative Translation Project. Ann Arbor: Michigan Publishing, University of Michigan Library, 2011, accessed on 6 Mar. 2021, . Trans. of "Blanc d'oeuf," Encyclopédie ou Dictionnaire raisonné des sciences, des arts et des métiers, vol. 2. Paris, 1752.
[6] R. Bellairs, M. Osmond, “Atlas of Chick Development,” 3rd Edition, Academic Press, 2014, pp: 34.
[7] B. M. Patten, “Early Embryology of the Chick, Illustrated,” Wildside Press, 2008.
[8] R. Bellairs, M. Osmond, “Atlas of Chick Development,” 2nd edition, Academic Press, 2005, pp: 1-4.
[9] V. Hervé-Grépinet, S. Réhault-Godbert, V. Labas, T. Magallon, Chrystelle Derache, Marion Lavergne, Joël Gautron, Anne-Christine Lalmanach, Yves Nys, “Purification and Characterization of Avian β-Defensin 11, an Antimicrobial Peptide of the Hen Egg,” Antimicrobial Agents and Chemotherapy, Sep 2010, 54 (10) 4401-4409.
[10] R. P. Singh, “Egg,” https://www.britannica.com/topic/egg-food, accessed on 6 Mar. 2021.
[11] O. Wellman-Labadie, J. Picman, M. Hincke, “Antimicrobial activity of the Anseriform outer eggshell and cuticle,” Comparative biochemistry and physiology. Part B, Biochemistry & molecular biology, 2008, 149. 640-9. 10.1016/j.cbpb.2008.01.001.
[12] M.P. Penfield, A.M. Campbell, “Eggs,” in Experimental Food Science (Third Edition), Academic Press, 1990, pp: 130-161.
[13] N. Guyot, S. Réhault-Godbert, C. Slugocki, G. Harichaux, V. Labas, E. Helloin, Y. Nys, “Characterization of egg white antibacterial properties during the first half of incubation: A comparative study between embryonated and unfertilized eggs,” Poultry Science, Volume 95, Issue 12, 2016, pp: 2956-2970.
[14] W.J. Stadelman, “Eggs--Dietary Importance,” in Encyclopedia of Food Sciences and Nutrition (Second Edition), Benjamin Caballero (Editor-in-Chief), Academic Press, 2003, pp: 2009-2012.
[15] K. Mann, “Proteomic analysis of the chicken egg vitelline membrane,” Animal Proteomics, Vol 8, Issue 11, 2008, pp: 2322-2332.
[16] J. Sui, L. Cao, H. Lin, “Antibacterial activity of egg yolk antibody (IgY) against Listeria monocytogenes and preliminary evaluation of its potential for food preservation,” Journal of the science of food and agriculture, 2011, 91, 1946-50. 10.1002/jsfa.4381.
[17] M. Bourin, J. Gautron, M. Berges, S. Attucci, G. Le Blay, V. Labas, Y. Nys, S. Rehault-Godbert, “Antimicrobial Potential of Egg Yolk Ovoinhibitor, a Multidomain Kazal-like Inhibitor of Chicken Egg,” J. Agric. Food Chem. 2011, 59, 23, 12368–12374, Publication Date: October 19, 2011, https://doi.org/10.1021/jf203339t
[18] M. Shahbandeh, “Egg production: Leading countries worldwide 2019,” https://www.statista.com/statistics/263971/top-10-countries-worldwide-in-egg-production/, Jan 12, 2021.
[19] M. Braungart, W. McDonough, “Cradle to Cradle: Remaking the Way We Make Things,” North Point Press, 1st edition, 2002, pp: 92-118.
[20] M. Braungart, W. McDonough, “The Upcycle: Beyond Sustainability—Designing for Abundance,” North Point Press, 1st edition, 2013, pp: 23-49.
[21] O.K. Chukwuka, I.C. Okoli, N.J. Okeudo, A.B.I. Udedibie, I.P. Ogbuewu, N.O. Aladi, O.O.M. Iheshiulor, A.A. Omede, “Egg Quality Defects in Poultry Management and Food Safety,” Asian Journal of Agricultural Research, 5 (l), January 2011, pp: 1-16.