466 POULTRY PRODUCTION 



air cell. The rapidity with which it progresses depends upon 

 the temperature in which the egg is kept, the ventilation and 

 humidity, and the condition of the bloom. Cool temper- 

 atures retard it while any injury to the bloom hastens it by 

 opening the shell pores and allowing the easier escape of 

 moisture. While keeping the eggs in a humid atmosphere, 

 or restricted ventilation, would tend to check shrinkage, 

 this cannot be resorted to, owing to the fact that moisture 

 causes injuries that are more serious than shrinkage. If 

 this were not the case, warehousemen could make the 

 storage egg difficult of detection by keeping the cold rooms 

 humid and without ventilation. 



Liquefaction. — ^When a new-laid raw egg is broken into a 

 saucer the thick or viscous albumen is readily distinguishable 

 from the thin or watery albumen. This distinction in the 

 kinds of albumen becomes less marked as the egg becomes 

 older, owing to the fact that the viscous albumen gradually 

 loses its viscosity and becomes more liquid, beginning at 

 the large end of the egg. This condition, which is noticed 

 in what is known as the heated egg, is accentuated by heat, 

 particularly if the egg is fertile. It is usually accompanied 

 by a weakening of the yolk membrane, which makes such an 

 egg difficult to poach or fry without the yolk breaking. Such 

 an egg is only fit for general cooking purposes, and not for 

 table purposes. Just what the difference in food value of 

 such an egg is, as compared with a new-laid egg, has not been 

 determined. The deterioration in appearance and flavor, 

 however, can be distinctly noticed, and they make it com- 

 mercially less desirable. 



Infection.' — Many eggs that are free from bacteria when 

 laid, are subsequently infected because of improper handling. 

 Bacteria under favorable conditions may penetrate the shell 

 by way of the numerous pores, find their way through the 

 shell membranes, and enter the contents of the egg. 



As long as an egg is perfectly dry this cannot occur. Where, 

 for any cause, the egg becomes moist, the bacteria and other 

 microorganisms, which are always abundantly present on 



' This statement is adapted from one by Bushnell and Maurer in an 

 unpublished manuscript, Kansas Experiment^Station. 



