The Height of the Firm Albumen as a Measure of Its Condition

Abstract

THE importance of determining the condition, or consistency, of the firm albumen in the study of the interior quality of eggs has been discussed in a previous paper by the authors (1935). A score for this condition was described and illustrated, and the conclusion was reached that this score should be reduced to a physical measurement. It is the purpose of this paper to describe such a measurement. In applying the score for the “observed condition” of the firm albumen, the pictures of the vertical elevation (silhouette) of the opened eggs representative of each score bore out the observation apparent from other work with egg quality that there was a strong relationship between the score for the observed condition and the vertical height of the firm albumen at the plateau or level surface of this layer. This relationship is logical, since the mass of the firm albumen of excellent condition . . .