Percentage of 99mTc-SC Bound to Whole Eggs Without and With Pepsin
| Parameter | No pepsin | Pepsin | P |
| Before cooking | |||
| 2-h incubation | 95.4% (±2.4%) | 73.3% (±10.9%) | 0.003 |
| 4-h incubation | 78.0% (±11.5%) | 73.1.0% (±8.7%) | 0.424 |
| After cooking | |||
| 2-h incubation | 57.3% (±8.4%) | 43.3% (±8.8%) | 0.018 |
| 4-h incubation | 39.5% (±10.4%) | 35.0% (±10.7%) | 0.480 |