Physics of the Hen’s Egg

Abstract

An attempt has been made to differentiate between the structural components in the vitelline and shell membranes and also in the thick white of the hen's egg by histological methods. The membranes are made up layers containing two predominating substances, mucin and keratin, in varying amounts. The osmotic pressure difference between the yolk and white of an egg has been examined by the freezing-point method. The gradient of osmotic pressure across the vitelline membrane of eggs (examined within 24 hours of laying) is very steep; only a discontinuity could be detected by this method.