A Study of Shell Texture of the Hen’s Egg

THE term “shell texture,” as used in describing egg shell quality, usually refers primarily to the presence of areas of greater translucency. These areas, ranging in size from pin points to areas covering the entire shell, bear no simple relation to other shell blemishes and irregularities. They become prominent when the shell is candled, and lend it a mottled appearance. For the purpose of this paper, the term “shell texture” will refer only to the quantity of these translucent areas and will disregard entirely all other characteristics. The occurrence of this uneven shell translucency has been explained in a number of ways, as follows. In no case has the explanation been substantiated by any certain evidence. 1. The more translucent spots indicate thinner portions of the shell. 2. The uneven distribution of small amounts of fat or oil throughout the shell may cause an uneven transmission of light, thus giving . . .