80 THE CHEMISTRY OF THE EGG. 
By observation and experiments scientists 
have found that certain fungi will develop in 
eggs, since the unbroken shells may be pene- 
trated by liquids which introduce the germs. 
If the shells are dry these fungi cannot flour- 
ish, but if moist, they send long fibers through 
the pores of the shell. 
Sometimes they give the egg a similar ap- 
pearance to that caused by the boiling process. 
The temperature of one hundred and four 
degrees Fahrenheit, sustained for three weeks 
time, is sufficient to hatch eggs. Their vitality 
has been retained after exposure to ten degrees 
Fahrenheit. | 
“Tt is a remarkable fact that the freezing 
point of new-laid eggs is much lower than that 
of the water and albumen of which they prin- 
cipally consist, both of which congeal at about 
the same temperature.” 
Appleton’s American Cyclopedia. 
Egg albumen coagulates when exposed to 
heat, alcohol, strong acids or metallic salts. 
