This is a news story, published by MSN, that relates primarily to Louisiana State University news.
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chitosanFox News
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80% Informative
Louisiana State University researchers say they've developed a way to extend the shelf life of raw eggs.
Their patented process uses a water-soluble chitosan derived from crustacean shells to create a protective barrier against moisture loss and bacterial contamination.
Eggs that have this protective coating can remain safe and edible for up to seven weeks at room temperature.
VR Score
74
Informative language
68
Neutral language
61
Article tone
semi-formal
Language
English
Language complexity
53
Offensive language
not offensive
Hate speech
not hateful
Attention-grabbing headline
not detected
Known propaganda techniques
not detected
Time-value
short-lived
External references
14
Source diversity
2
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