The Change in the Concentration of Ovoglobulin in Egg White During Egg Formation

PEARL and Curtis (1912) concluded from their physiological studies on egg formation that approximately 10 percent of the egg white nitrogen was added to the egg after the formation of the shell membranes. The interpretation placed by McNally 1934) on his recent work is in accord with the assumption that proteins pass through the egg membranes. In a study of the amount of the various proteins present in the white of laid and oviducal eggs, he found that the former contained more of the ovoglobulin fraction than did the oviducal egg. The remaining protein fractions were not significantly different in the whites of the immature and the laid egg. From this, McNally concluded that ovoglobulin, and none of the other proteins of egg white, is added after the egg is enveloped by the shell membranes. Macroscopically the white of a laid egg can be differentiated into four distinct layers on . . .