476 EXAMINATION OF EGGS 
Fig. 78.—Rate of Evaporation of Hens’ Eggs. 
1to9. Eggs that have been held for one day, one week, two weeks, three weeks, four weeks, 
five weeks, six weeks, seven weeks, and eight weeks, respectively. The eggs were kept at a living- 
room temperature of about 70° F, in an open pasteboard carton. There was no breeze blowing 
over the eggs, and each egg illustrated is typical of several eggs that were examined at each stage; 
therefore this series represents the normal results of such holding. 
10 to 12. Eggs held for twelve weeks, one week, and one-half week, respectively, at a tem- 
perature of 40° F. This is a very good temperature at which to hold eggs for short periods. Even 
at twelve weeks of age (section 10), the egg is less evaporated than at four weeks of age, if held ata 
living-room temperature of 70° F. (section 5). Eggs may be held for two weeks at 40° F. without 
much change. 
13 and 14. Each of these eggs has been held for six weeks at a temperature of about 50° F. 
The porous shell of the second egg (14) has caused more rapid evaporation. The porosity of the 
shell may be easily distinguished in candling. 
15 and 16. These eggs have been held for five weeks and for two and one-half weeks, respec- 
tively, at a temperature of 50° F It should be noted that the evaporation is more rapid than that 
which took place at 40° F., but much slower than that at 70° F, 
