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Studies on egg shells. V. —Some physical and chemical characteristics of the egg shells of five different types of pheasant
Author(s) -
Tyler C.,
Geake F. H.
Publication year - 1954
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740051211
Subject(s) - pheasant , calcium carbonate , magnesium , calcium , eggshell , citric acid , porosity , chemistry , shell (structure) , mineralogy , zoology , biology , materials science , food science , composite material , ecology , organic chemistry
A study has been made of a number of physical and chemical characteristics associated with five different types of pheasant‐egg shells. These include shell thickness, porosity coefficients, pore counts, membrane‐, pore‐ and matrix‐protein, calcium, carbonate, magnesium, phosphorus and citric acid. With most of these characteristics there were considerable variations between types, and, in particular, the wild type falls at one end or other of the range when the values are set out in order of magnitude. Certain relationships such as shell thickness: weight per unit area, shell weight: calcium content and calcium content: carbonate content were found, but some of these differed significantly from those found for hen‐egg shells.