Distribution of solid matter in thick and thin egg white
AuthorsW. F. Holst
H. J. Almquist
Authors AffiliationsW. F. Holst was Assistant Professor of Poultry Husbandry, and Associate Poultry Husbandman in the Experiment Station; H. J. Almquist was Research Assistant in Poultry Husbandry.
Hilgardia 6(3):45-48. DOI:10.3733/hilg.v06n03p045. August 1931.
Abstract does not appear. First page follows.
Stored eggs kept under optimum conditions of temperature and humidity and free from molds and putrefactive bacteria may, nevertheless, exhibit tendencies toward undesirable changes which cause the eggs to lose much of their original appearance and attractiveness.
One of the most prominent of these changes is the slow liquefaction of the firm, jelly-like white. As a result of this liquefaction the egg white appears watery. This condition is found very objectionable in the market egg and frequently results in a lowering of grade and price of the egg with a corresponding loss to the owner.
Up to the present time investigations of egg white have not differentiated between the thick and the thin varieties in kind studied or in results obtained. Accordingly, there has existed no experimental evidence which would serve as a basis for an explanation of the progressive liquefaction often encountered in stored eggs.
The results of investigation of thick and thin white can hardly be considered comparable until the amount of dry matter present in each of these substances is known and any variation in this dry matter is taken into account. To establish a basis of comparison of thick and thin white, as a first step in studies on watery whites, the distribution of dry matter in thick and thin white, and its possible variability in different eggs were investigated.
Hertwig Raymond. Report on Eggs and Egg Products, Jour. Assoc. Offic. Agr. Chem. 1925. 8:594
Romanoff Alexis L. The Dry Matter in Different Layers of Egg Albumin. Science. 1929. 70:314 DOI: 10.1126/science.70.1813.314 [CrossRef]
Also in this issue:California food industries: Study of their economic importance shows benefits from the use of chemicals in food production and processing
Rose clover as forage: Legume new to state responds to good grazing practices on annual type range, brush burns, and grain land
Field seeding of tomatoes: Survey in Yolo County investigates performance and problems encountered under commercial conditions
Harvesting canning tomatoes: Survey indicates immediate savings in labor requirements and harvesting costs possible by use of improved methods
Farm accounts aid management: Increasing capital required, higher costs, and smaller profit margin call for better financial records
Quick decline studies: Top-root relationships of citrus investigated in experiments to salvage susceptible orchard trees
California red scale: Study of prospects for biological control of pest in orange and lemon groves of San Diego County
Longevity of lemon trees: Long-term selection experiments indicate strains least likely to decline or develop shell bark
Methods for brooding chicks: Radiant panels, infrared lamps compared for electricity used, weight gains, feed needs, mortality, feathering
Fungus on codling moth: Fungus disease in over wintering stages of the walnut pest found to be an important natural controlling agent
Measurement of deterioration in the stored hen’s egg
Variability of shell porosity in the hen’s egg