The Effect of Physical Treatments on Some Properties of Egg White

THE contribution of ovomucin to the structure of the thick white of the egg is commonly regarded as being extremely important. The characteristics of the thick white influence any consideration of egg quality, both of the intact and broken out shell egg. The work to be reported here is part of a study initiated for the purposes of determining the effect of various physical treatments on the properties of egg white and to investigate in detail the structural aspects of ovomucin as affected by these treatments. It is believed that contradictions in the literature as well as in some trade practices might be clarified if more were known of the role of ovomucin in determining egg quality. A number of investigations have been made relative to the structural nature of the ovomucin in egg white. Heringa and Van Kempe Valk (1930) reported that, on the basis of histological examinations, the . . .