Percentage of 99mTc-SC Bound to Whole Eggs Before and After Cooking
| Parameter | Before cooking | After cooking | P |
| No pepsin | |||
| 2-h incubation | 95.4% (±2.4%) | 57.3% (±8.4%) | <0.001 |
| 4-h incubation | 78.0% (±11.5%) | 39.5% (±10.4%) | <0.001 |
| Pepsin | |||
| 2-h incubation | 73.3% (±10.9%) | 43.3% (±8.8%) | <0.001 |
| 4-h incubation | 73.1% (±8.7%) | 35.0% (±10.7%) | <0.001 |