Percentage of 99mTc-SC Bound to Whole Eggs at 2- and 4-Hour Incubations
| Parameter | 2-h incubation | 4-h incubation | P |
| Before cooking | |||
| No pepsin | 95.4% (±2.4%) | 78.0% (±11.5%) | 0.014 |
| Pepsin | 73.3% (±10.9%) | 73.1% (±8.7%) | 0.941 |
| After cooking | |||
| No pepsin | 57.3% (±8.4%) | 39.5% (±10.4%) | 0.019 |
| Pepsin | 43.3% (±8.8%) | 35.0% (±10.7%) | 0.097 |