The white of the hen’s egg is in equilibrium with ice at a temperature of approximately − 0·45° C., the yolk, according to most observers, at approximately − 0·58° C. More surprising than the mere existence of such a difference in the newly formed egg is the fact that this difference seems to persist, although to a gradually decreasing extent, in eggs preserved for a considerable period. The phenomenon may be of biological significance in the fertile egg, in connection with the passage of water yolkwards during incubation.

1

The papers of Johlin (1933) and Hale (1933) which have appeared since these experiments were earned out, supply further confirmation.

Copyright © 1934 The Company of Biologists Ltd.
1934
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