The hen's egg: Factors affecting shell splitting during boiling
| Autor: | T. G. Carter |
|---|---|
| Rok vydání: | 1972 |
| Předmět: | |
| Zdroj: | British Poultry Science. 13:341-355 |
| ISSN: | 1466-1799 0007-1668 |
| DOI: | 10.1080/00071667208415958 |
| Popis: | Synopsis Experiments are described from which it is concluded that the shell will split when an egg is boiled if thermal expansion of the egg's liquid or gaseous contents, which have a higher coefficient of expansion than the shell, is insufficiently relieved by escape through the membranes and pores. The probability of splitting was enhanced if the shell had low structural strength due to a pre‐existing crack or to large size, skew shape or low effective thickness; once these factors had been taken into account there was no significant effect of the shell's aspect ratio, colour, glossiness, roughness or degree of ridging, nor of the hen's age or a strain history of selection for egg production. The incidence of splitting depended also on storage time and temperature: it was very low in newly laid eggs; in eggs stored at room temperature it rose to a maximum at about 5 d, then fell and was again low after about 21 d; in eggs stored at — 2 °C the time‐scale was increased and the incidence of splitting was ... |
| Databáze: | OpenAIRE |
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