0:16 Welcome to the week five of uh basics of food and nutrition course. So today we are going to deal with the part two of the different food groups. On that note, we are going to talk about the egg as such which is going to be the major food group. And um if you see at the end of this session, the student will be able to understand the structure, composition quality evaluation selection, handling, preservation and culinary applications of eggs. also to analyze the functional role of egg in cookery and apply this knowledge in preparing egg based recipe effectively. So we are going to learn about the structure of the egg, the
1:01 composition of the egg, how will you identify the quality of the egg, whether it's a good quality egg or a poor quality egg and how do you select while you buy the egg and how to handle it and how do you preserve it and various aspects of cookery part. So that's all about in this session. So coming to the conceptual framework, we are going to look into the structure of the egg, the composition of the egg and how do we cook the egg in the day-to-day life. How do we uh handle the buying and uh other processes? How to preserve the eggs and how do you find out the best quality of the egg and its role in egg cookery. So this is the basic conceptual
1:48 framework of the egg chapter. So we will be moving on to the further topics as given in this structure. When we talk about eggs, eggs are going to be from different birds and many birds and different eggs can be consumed but chicken eggs are the most widely used. The primary biological function of an egg is to support the growth and development of a chick. Its structure is naturally designed to provide protection and nourishment. Especially if you see the structure, we have a egg shell which is going to protect the inner parts of the egg. And the composition of an egg supplies all the essential nutrients required for an embryionic development. Due to this
2:33 particular component, the nutritional profile, the eggs are considered to be one of the most valuable food in the human diet. So if you see egg as such is good in various nutrients and anybody for that matter from the childhood till adulthood and elderly population can consume eggs with adequate quantity and that is going to give a good nutritional profile as well. So when we talk about the structure of the egg, there is a egg shell that you can see here over there here and there is a cuticle which is the inner covering of the egg and egg consist of several parts that work together and to protect
3:19 and nourish the developing embryo. We have something called chalaza and you can see the uh line over here and that's called the chalaza and we have an outer liquid which is dense and that's called the aluminous sack which is going to have the albaminous sack. So we have the inner liquid which is nothing but the egg yolk and the yellow of the yolk is there and there is a germ that you can see here that's the structure and here again there is a chalaza. So you can see these two are the chalaza and we have membranes like uh egg membrane shell membrane and air cell
4:04 membrane. So when we talk about the entire structure we have an eggshell, a cuticle, chalaza, an outer liquid dense which is a albiminous snack, a sack and you have a inner liquid, yellow yolk, germ and also in chalasa again membranes include shell membrane, egg membrane and air cell membrane. So when we talk about each and every uh component or the structure of the egg which will go into the little detail part. So the outermost covering is made up of mainly calcium carbonate and that's called the egg shell. So if you break the egg you can see the calcium carbonate. It's basically made up of calcium carbonate. It's quite hard but
4:50 it's brittle. So if you break it, it it is quite breakable. and it may be smooth or rough, glossy or dull and it contains numerous pores that allow the gas exchange. It is covered by a thin layer called cuticle as as we had seen in the previous slide also which prevents the moisture loss and microbial entry. So this particular cuticle has its layer of uh it's has having a very thin layer which prevents moisture loss and microbial entry as well. So washing of uh this particular uh cuticle will increase the risk of infections. So if you see how the structure is being given here. So the outer shell has its own uh structure and it's quite hard and
5:36 brittle. So you can see how the shells are broken and how cuticle is uh seen there. And we come to the next part which is nothing but the shell membrane. So we have two layers basically. One is the outer membrane which is quite thicker and the inner membrane which is quite thinner and these are composed of fibrous protein structures and they provide additional protection against microbial invasion. So the air cell forms between these membranes and they are basically seen at the broad end after laying. So if you see the shell membrane it has an outer membrane which is quite thick and an inner membrane which is quite thinner. It is composed of fibrous protein
6:23 structure also. So as you can see how the membranes are being depicted here in the picture will give us an clear idea and air cell forms uh are there between these membranes. Apart from the egg shell we also have air cell and a chalaza and a vitilian membrane. So air cell forms a small pocket of air which is formed at the broad end of the egg after laying. So you can see that air cell gets increased in size during the storage. Only after the egg is laid the air pocket is being formed at the broad end of the egg. So the broad end will be the last portion of the egg. Right? So
7:08 after laying it increases in size during the storage. Similarly, chalaza is a twisted and a cord-like structure that hold the egg in the center of the egg. So you you would have seen the twisted cordlike structure in the structure of the egg when it was shown. So that becomes the chalaza. A vitilian membrane is a thin protective layer that surrounds and maintains the integrity of the yolk. So we have to understand that yolk is being preserved or protected by the vitilian membrane. So that's about the major structure of the egg. So we are going to talk about egg white which is nothing but the albamin and the latbra which is the white yolk core. So
7:54 when it comes to the egg white, this is the major composition of anybody's uh diet because it has good amount of protein and they are proteinrich in um composition. It has this egg white albamine has a very clear protein richch portion surrounding the yolk that protects uh provides protection, cushioning and antimicrobial support. So egg white forms a major high protein composition over there. Latibbra is nothing but white yolk core the central lighter region of the yolk that extends from the germinal disc and helps supply nutrients during the early nourishment. So that is the uh major uh thing that you should talk about later which is
8:40 nothing but the white yolk core. So we have about egg white albamin and latbra which is nothing but the white yolk core. So these two components are very important when we talk about the albamin component of the egg. Next we move on to the egg yolk which is the yellow portion of the egg. So it has about uh it's the center portion which we all know which is enclosed by the vitellian membrane. It contains essential nutrients especially fats, proteins, vitamins and minerals. So if you see egg yolk is basically yellow in color and it is going to be the major source of nutrients when we
9:26 talk about fat, protein, vitamins and minerals. So these components are composed of layers of white and yellow yolk which yellow is clearly visible whereas the white yolk is not clearly visible as you can see here. So that's the difference that you saw in the white yolk structure. Also, it contains a germinal disc which can develop into a chick if it is fertilized. So this is the major component of the egg yolk. So next we move on to the composition of the egg. So as I said before the egg shell is mainly composed of calcium carbonate which is approximately 93%age
10:12 and it contains magnesium, phosphorus and organic matter that provides protection and it's not edible in nature. So don't think it can be eaten. It is not edible in uh nature. So if we want to give good quantity of magnesium, phosphorus and other things, please take this egg shell, make it into a powder and you can use it for your gardening or growing of plants. So that will help you to obtain the necessary nutrients from the egg and it is not edible in nature. Whereas when we talk about egg white which is nothing but the albamin has about approximately 88%age
10:57 of water and approximately 11%age of protein. So it is going to be the major protein contributor is why egg white and it is also nothing but the albamin component and this has got negligible fat content. That means fat is very less in here, less here and it contains proteins like oalamine and lizosyme which is very good for our uh carrying out the bodily functions as such. Next we move on to egg yolk which is nothing but the yellow portion of the egg. It contains about um approximately 48%age of water and approximately 17.5%age of protein and greater than 32.5%age
11:44 of fat which is approximately and this fat is basically rich in triglycerides and phospholipids as well as the cholesterol and they contain lipoproteins and essential nutrients also. So if you see uh the major fat composition is contributed by the egg yolk here. So that's why when people are having cholesterol issues or having heart attack issues, we normally say that egg yolks can be restricted compared to the egg white because it contributes to a little more than the recommended uh level of the fat component. So usually as we know that phospholippids are very good for the body and it also has good amount of
12:32 triglycerides. So when it is consumed in moderation it is really good and it basically depends on um how much you consume and how you consume. So don't think egg yolks are as such restricted. It is restricted for only few people who who needs to be on the restriction of this egg yolk. That's very clear here. So that's the composition of egg yolk here and we have about uh many components when we talk about egg white oa albamin which is uh o albalamin or o albamin which contains about greater than approximately 55%age of major protein comes from oal albamin it is responsible for the structure and coagulation of the
13:19 egg on heating corn albamin which is nothing but oa transfer It binds the metal ions like iron which contributes to the antimicrobial activity. OA muccoid or mucoid. Uh muccoid is trison inhibitor which is resistant to heat and it affects the protein digestion greatly. Oam mucin is nothing but uh it gives you a gel-like consistency and thickness to the egg white. So that is contributed by the oam mucin. Lysosyme is nothing but an enzyme which has good amount of antimactial property and that protects against microbial growth. So that's the major contribution that you have to look and look into it. And avoid uh is the
14:06 antiutrient which binds with biotin and it reduces availability. So only if this particular egg is uh subjected to heat or cooking this particular avidin gets inactivated. So it has to be it's an anti-nutrient so it has to be inactivated and then only it has to be consumed. It has to be consumed. So o globulin along with oalamin even o globalin is there it helps in the foam formation and it's important for the whipping process. So if you see egg is beaten and whipping is done. So all the process happens with regard to the oalamin contribution over there and we have oa inhibitors which is nothing but the proteolytic enzymes like
14:52 the trison and the kyotin. So we have different components here which is the oalamin conalamin o mucoid o mucin lysosyme aiden o globulin oa inhibitors that's with egg white as such. So we have different components in egg yolk also. If you see uh these are very um known factors lipo vitalins or lipo vitilins which is nothing but major lipoproteins they contribute to the emulsification and the nutrient transport of the egg and phospetin which is highly rich in phosphorus and they bind the iron and play a role in mineral
15:37 storage. So basically if you see egg yolk is rich in phosphorus and they bind with iron and play a major role in mineral storage also. Livitin uh is a water soluble protein. It contains sulfur and contributes to the nutritional value. So if you see liin contains sulfur and phosphotin contains phosphorus. So it is majorly rich in many minerals as such. So low density lipoprotein which is nothing but the bad cholesterol which is when it is accumulated in our body uh we have a greater risk of developing uh cardiac problems. So this these things can be reduced if uh we consume a diet which is
16:22 uh not rich in uh LDL and uh these things have to be understood that because uh when we have a bad cholesterol high in our body it is going to affect the good cholesterol ratio to the body and that will cause a lot of imposition in the cardiac problems. So this particular lowdensity lipoprotein is rich in lipids and they are responsible for emulsifying properties and major example I would give is mayion or uh that that is going to have um major uh lipid component in it and it has to be restricted and taken in moderate quantities.
17:09 So coming to the different pigments of the uh egg as such if you see the shell has ho uferin or horferin responsible for the brown shell color u cyanin which is which produces a bluish or the greenish shell color. So you can see there are different shells and you have quail's egg which can have this color. uh brown shell which is the normal country eggs that you can see and if there is no pigment likein or uyanin it results in the white shell that is the normal hens egg that you can find and egg white
17:54 pigments basically they are naturally colorless and they appear slightly cloudy due to the dissolved gases and this particular thing can be identified as a freshness indicator So if you see they have a very slightly cloudy or um colorless appearance we can come to a conclusion that they are fresh and also it contains very small amount of o of flavin which is uh giving you a greenish tinge because the riboflavin in the egg white is more uh the greener the color. So that means it can have a very greenish tinge in that if the riboflavven or the B2 is high over there the green color will be seen there. And
18:41 when we talk about egg yolk it contains keratins and chlorophyils especially lutein and zeoanthin and they are responsible for the deep orange color the that is present in the egg yolk. So if you see the deep orange color again depends on the feed or the breed that is being um given to the hen or any uh bird. So that's the reason for its deep orange color. So that's because of the keratin and the lutein and the zeazanthin present in it. Next we move on to the nutrative value of the egg where you can see this particular nutritive value of the egg is given for 100 g. So per 100 g of the egg
19:30 mostly the one egg will have about 50 to 60 g weight and so that is the composition is given for about 100 g. So if you see it would be responsible this particular value may be for two eggs. So the energy content or the kiloalorie per 100 g of the egg gives about 173 kilo calories and protein gives about 13.3 g of protein. Similarly fat is also the same uh as such calcium is 60 mg whereas phosphorus is a little higher and it has about 220 mg of phosphorus in the egg. Iron is 2.1 which is really good and retinol and the keratenoids present in it has about 420 mgrams. Thamine and
20:15 riboflavin which is expressed in micrograms which is.1 and 4 respectively. Niain is in.1 mg. Folic acid is quite good in numbers which is 72.3 mg and vitamin B12 is also represented in mog which is 02 mg. So if you see eggs are very good source of nutrients es especially all these nutrients but it lacks in ascorbic acid which is nothing but vitamin C. So if you see uh egg is a complete protein. It has good amount of uh protein here and it has good amount of nutrients here especially phosphorus little bit of iron
21:02 here and vitamin A which is ker retinol and kerotenoid over here and folic acid is here. So if you see egg is actually having a good package of nutrients and it is a complete protein. It has about all the essential amino acids that is needed for the body. So if we see egg yolk and egg combines ha uh having a good rich nutrient in it and which is going to be a very good source for our body building as such. So when we talk about the protein content present in the egg, egg provides high quality complete protein with all the essential amino acids in it. So all the essential amino acids include
21:48 methionine tryptophan thriionine leucin isolucin valin phenyl alanine, lysin, almost all the essential amino acids are being present in the particular egg. And if you see fat, the fat which is present in the yolk contains good amount of healthy fat and essential fatty acids that supplies good amount of energy as well. minerals basically uh eggs are good source of iron, phosphorus and selenium. So minerals are basically also good in uh egg as such. When we talk about vitamins, it has good amount of fats soluble vitamins especially A, D, E and K and also B complex vitamins. So these
22:34 vitamins are good enough to meet the energy requirements of the person. It has uh about a good nutrient profile also when we talk about omega3 enriched eggs. So uh these things can be obtained from the hen's diet. So if you feed good amount of omega3 uh to the hen. So we are going to get good amount of eggs which is rich in omega3. Also there are some uh infertile eggs which don't develop into chicks. So that is also commonly referred to as infertile eggs and they are also called as vegetarian eggs also. So these things are being given as a major highlight when we talk about the nutrative value of the egg.
23:20 Coming to the difference between the country breed and the legon egg. So uh these two varieties are very common when we talk about the breed of the chicken. So country breed uh will lay some fertilized egg. Similarly, legon uh breed will also lay fertilized egg. So when it comes to the country breed, the eggs are laid a week or more after the has mated the hen. So here it is the between the 45th day to the 145th day. Eggs are incubated and here eggs cannot be incubated. It can be stored only for 7 days. It can be stored for several days. Eggs are smaller in size when it comes to country breed. Here
24:07 eggs are larger in size. It has less albamin content in the country breed. Whereas it has more albamin in the legon breed. Uh shell is in different shades of white cream or pale straw color and is nutritionally not very different from u the legon breed. Whereas the shell is always white in color when it comes to the legon breed. So if you see the difference here almost the same but uh the size is different here and here it is not incubated here it is incubated and they both of them lay fertilized egg. So nutritionally also not much of a difference here. The quality of the egg is always important when we talk about nutrition safety functionality
24:56 always. So fresh eggs is always considered to be the best quality eggs. So if you see about the external factors, the size of the egg is 40 to 70 g which does not indicate any quality reference as such. The shell are basically clean, strong, unbroken. The porosity affects the moisture loss also. So always we should remember that the egg shell should be clean, strong and it should not be broken. If there is any kind of uh broken shell, it has to be written because that will impact on the quality and it is not going to have any um use to the body and porosity also affects the moisture loss. So the uh how
25:41 the pores are and how the uh shell is really uh got a good quality. When it comes to the internal factors, internal factors are nothing but the uh parts which are present inside the egg which is the air cell. How is the egg white yolk the chalaza? So air cell is very small when it when we talk about fresh eggs. So as uh it is stored it gets increased. Egg white will be thick and firm because and they become thin on storage. So if you store it for a longer period of time these changes can be seen. That's why uh the when you purchase the eggs you have to remember
26:27 that it shouldn't be consumed more than 7 days 5 to 7 days. So see to that once you uh store it for a long time you can see some adverse effects also. The yolk is really round and centered and it gets flattened as the quality gets decreased. The chalaza is also holding and it gets weakened over time. So that's the major egg quality that you should know. And how do we evaluate the egg quality? Here there are different tests that you can uh look into it to find out whether the egg is having a good quality. Candling is a process which is uh keeping the egg under the candle. So it can you can check the crack air cell yolk position and defects
27:13 of the outer layer. That's the first method that you can follow. Second method is nothing but the floating test where you can see fresh egg gets sinkked or it gets the it it will drown basically if the fresh egg is bought. If it's an old egg it naturally floats on the water. Haw unit is measuring the albamin quality. Uh this is about like when when there is a fresh egg you it can you can approximately concentrate on the 72. Uh if it's approximately 72 the whole quantity uh unit that means the albamin quality is good. White index or yolk index it indicates the freshness and firmness here. So that is the major
28:01 uh quality indicator of a egg basically. So if you see the air cell here in the picture how the air cell is being depicted which is the A grade here and this is a grade and this is B-grade. So as in as you go and see the pictures here you can see a double A grade here and a A grade and a B-grade which indicates that the quality of the egg over there. So you can see the fresh egg is getting sink here in the picture and the old egg is floating here. That's how you measure the quality of the egg. When we talk about deterioration of the egg, how is egg getting deteriorated or spoiled
28:47 during storage? When the uh egg is having a higher kept in a higher temperature, the deterioration takes play takes place at a faster rate. And if you see the physical changes include the albamin becomes watery. There will be a enlargement of the air cell and yolk absorbs water and get gets weakened. And the chemical changes include u you can see the picture also here how the uh albamin becomes watery air cell enlarges the yolk absorbs more water and gets weakened. Chemical changes include loss of carbon dioxide which leads to the pH increase from 7.6 to 9.7 and protein gets broken down and there is an increase in ammonia and free
29:34 fatty acids also. And when we talk about egg cookery here always uh egg has a very different role and it can combine in the egg cookery to the greater extent. So if you see uh the effect of heat application in the egg creates a dennaturation process and it coagulates the egg white especially the egg white coagulates at 60 to 65°C. Yolk will uh dennaturate at 65 to 70°C. Excess heat causes toughness synis which is um water holding capacity of the particular food and green ring formation. You can see a green ring here uh over the egg yolk you can see here.
30:22 So what happens is if you cook the egg and keep it in the hot water without desshelling it, you can see the green egg which is formed in the because of the sulfide it causes the green ring here and that is not really good. So you can't keep the egg like this. So green ring is not really good. So you excess heat to be avoided. Next is the factors affecting the coagulation. Depending on the concentration part used whether it's a white or a yolk whether it is intact or stirred all this has a problem when we talk about factors the affecting the coagulation. So when we
31:10 talk about time and temperature this also increases the coagulum to certain extent. So there is a component of heat present in it and the concentration of the uh factor like how how whether it is intact or stirred all that has a role to play. When we talk about the e cookery there are different ingredients which delay the coagulation process. Uh sugar will delay the coagulation process. So if you add little bit of sugar to the egg so it delays the coagulation process. Whereas acids when you add a citric acid or any other acid it speeds up the coagulation process. Starch will prevent the curdling of the egg. So starch is something that you should
31:55 remember. And salt if you add salt it tenderizes in small amounts but it toughens at high levels. So when you're adding little bit of salt it is going to tenderize but in high levels it will toughen the uh coagulation process. Mostly microorganisms like uh salmonella may invade the egg. So if you thoroughly cook the egg it will destroy the salmonella. But if you take raw eggs as I said before avidin is there and if there are salmonola infections to the egg it may affect your digestive tract and it may cause some food poisoning also. So we have to be very careful that cook cooking properly will destroy the
32:41 microorganisms especially salmonella present in it. Refrigeration reduces the microbial growth and spoilage. So as soon as you buy the egg please refrigerate it and you also should know that refrigeration beyond uh 5 to 6 days is not going to of any help. So please see to that once you buy and you store the proper uh days and the proper storage has to be taken care. Refrigeration reduces microbial growth and spoilage. So how do we buy uh and how do we handle the eggs here? So discard the broken ones. If you are if you are very much uh clear and you can visibly see the broken ones, please discard the broken ones. Refrigerate the eggs immediately after
33:27 you buy at 4 to 7°C. Purchase only for the amount is needed for a week or two. Don't buy more and don't waste the eggs and that is not going to be of good quality also. So please purchase only the amount of eggs that is needed for one to two weeks because you can store only up to that time. Cook eggs until whites are fully set and yolks start thicken. Use a slow or moderate heat for best texture. Don't keep it in full flame and then get charred. That is not going to be of any help to you. It is best to cook and serve the egg immediately and do not cook the egg dishes at uh keep the uh egg dishes at room temperature for more than 1 hour. Please. It's best to cook
34:14 and eat or serve immediately if the egg uh dish is being prepared. How do we preserve them? As we discussed, we have to either freeze them, clo storage, drying. These are the different possibilities that you can think of preserving the eggs. Freezing is a very good way of preserving the eggs. Eggs can be frozen as a liquid old egg, white separately or yolk separately but it shouldn't be in the shell. So you should have a frozen um proper freezing method. So you can freeze it at uh as a whole liquid ole egg or white separately or yolk separately. This preserves the
35:00 quality for a long time. If it is uh the sugar or a salt added it can prevent the gellation here. So freezing is a very good technique here. And cold storage is what normally we use is at uh low temperature 0 to 4°C and high humidity should be maintained. This cold storage will slow the microbial growth and quality deterioration also can be prevented. Drying is nothing but uh you can uh convert the egg into a powdered form by way of spray drying. So egg powders are available. So they are uh basically light in weight and they can be used in bakery and processed food also. So that is also coming up now that can be a major way of preserving the egg
35:47 as such. So freezing, cold storage and drying is a best method when we talk about the preservation of eggs. So here uh we have listed some u recipes uh that have utilized eggs. Here one is the poached eggs. So when we cook the shell cook the egg without uh without shell in simmering um water with acid uh this white coagulates around the yolk and they form a very soft and delicate texture and that is the poached egg that you can see here. And uh scrambled eggs. Basically eggs are beaten and they are cooked with uh stirring. Keep on stirring over low heat and they produce a soft creamy texture. That is the
36:34 scrambled egg that you can see here. And they uh they should be avoid uh they should be uh not be used in a high heat especially scrambled egg to be used in a low flame or moderate flame. Fried eggs basically uh eggs are cooked in fat. Uh styles include sunny side up and also uh yolk is very soft or it is fully cooked. So that's the fried eggs here. And we also have soulets uh and uh crepes. So if you see soulets uh they are nothing but light dishes with egg foam. So it's egg foams are being properly beaten and they form a base mixture here. They get expanded
37:22 during cooking due to the air and the steam. So that's the soule. So you can see how it is expanded. Creeps uh include a thin pancake. It is made made from egg based batter. So they are basically uh looking like a pancake. uh that's the composition or the texture. Eggs provide structure, color and flexibility here. So that's the major recipe that you can see out of egg. So what are the different roles that you can see when we talk about the egg cookery there? There are very few ingredients in food preparations that are useful in um different ways. As we can see egg egg can be used alone or in combination with
38:07 other foods. They become the major protein dish for a meal. So anybody who wants to be having a high protein diet, please look out for eggs. So that's a better option and it has good quality protein also. So if there are any other uh condition that you should avoid protein, please consult a nutritionist and find out whether you are eligible to consume eggs or you are prescribed with eggs and then you go on for that. Eggs are used as a boiled, scrambled or poached for table use. It is used as a thickening agent stirred custards and baked custards, soups, puddings and all that. It also helps in gel formation. Eggs are basically used as an emulsifying agent for mayonnaise and ice cream preparation. It is used as a
38:54 leavening agent in cakes, foamy omelets, soulets, meringues and all. It forms a binding and coating agent when comes to cutlets, French toast etc. it it is a interfering substance when we uh do some um preparation on ice creams. It forms a clarifying agent. Raw eggs can be added to hot broths and coffee. Garnishing uh agent uh it can be used as an enriching agent. Glazing agent it improves the quality and the example in custards you can see how it can be helpful. So eggs can be used in a wide variety of uh meth uh you know preparation when it comes to egg cookery. So it can be used as a thickening agent, emulsifying agent,
39:40 leavenvening agent, binding and coating agent, clarifying agent, garnishing agent, what not egg forms a versatile uh food when we talk about different uh varieties of food. So it's a versatile role of egg in cookery as such. So hence I would like to conclude that egg and fish meat and poulry is one of the major food group that we are talking about. When it comes to egg, understanding the egg structure, composition helps in proper selection and quality assessment. Similarly, correct handling and pres preservation methods will ensure safety and extend the shelf life. You should know the functional properties like coagulation, foaming,
40:26 emulsification which will help you to understand the betterment of the cooking. So that will improve the cooking outcomes. Also application of these principles will result in consistent high quality egg based dishes. So understanding the structure, its nutritive value, how it has to be cooked, how it can be preserved will help you in understanding the nutrative uh improving the nutritional quality and enhancing the health also. Invariably when you know about all these food groups and their uh benefits, you can have a healthy life. Thank you. Happy learning. We'll move on to the next chapter. Thank you. Heat.
41:32 Hey. Hey. Heat. Heat. Heat.
