A Rapid Method for Evaluating the Strength of the Vitelline Membrane of the Hen’s Egg Yolk

PREVIOUS methods for determining the strength of the vitelline membrane of the hen’s egg yolk have involved the rupturing of the vitelline membrane to the extent that the yolk is no longer intact after measurements have been made. Haugh (1933) used the direct application of pressure to the yolk until rupturing of the membrane occurred. Munro and Robertson (1935) employed a vacuum principle wherein the yolk contents were removed and the force in mm. Hg required to rupture the membrane in a given section was determined. Moran (1936) placed the yolk into an isotonic sucrose solution and introduced a tube onto the surface of the yolk. As pressure was applied by lowering the tube, the membrane rose in the tube until rupturing occurred. By use of physical constants, the height of the membrane in the tube immediately prior to bursting was used to calculate the force required to rupture the …