. Animal husbandry for schools. Livestock. Laboratory Exercises 379 (c) Note the transparent, watery appearance of the albumen (white of the egg). The albumen supplies in liquid form the food by which the chick grows within the shell. (d) Examine the shell and notice the air-space usually found near the large end. Observe the two tough membranes best seen at the air-space where the membranes separate. The air-space furnishes a readily available supply of fresh air to the embryo chick. The two membranes prevent the too rapid TN/HHER ALBUMEN (white) TH/CKER ALBUMEN (wh/te) CHALAZA COA/CENTR/C LA
. Animal husbandry for schools. Livestock. Laboratory Exercises 379 (c) Note the transparent, watery appearance of the albumen (white of the egg). The albumen supplies in liquid form the food by which the chick grows within the shell. (d) Examine the shell and notice the air-space usually found near the large end. Observe the two tough membranes best seen at the air-space where the membranes separate. The air-space furnishes a readily available supply of fresh air to the embryo chick. The two membranes prevent the too rapid TN/HHER ALBUMEN (white) TH/CKER ALBUMEN (wh/te) CHALAZA COA/CENTR/C LAYER /NNER MEMBRANE-. GERM SPOT, OR D/SC, OR l/ES/CLE -DARK YVLK LIGHT YOLK CHALAZA outer membrane: A/R SPACE SHELL Fig. 152. — Section of an egg. evaporation of moisture through the pores of the shell, but allow oxygen to enter the egg and carbon dioxid to pass out. (e) By placing a section of the shell under the lens, indentations or pores in the shell may be observed. These thinner parts permit the gases to pass through the shell more readily. If the pores of the shell are closed by oil, varnish, dirt, or broken egg, the chick will be smothered. (/) Note the pigment of the shell, which gives to each egg its characteristic color. Observe how the first eggs laid for a brood are more pronounced in color, and how the color pigment decreases with each egg that is laid, due to exhaustion of the supply. 3. The structure of a boiled egg. — Crack the large end of a hard-boiled egg carefully. Remove the shell, piece by piece, to avoid tearing the shell Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Harper, Merritt Wesley, 1877-. New York, The Macmillan company
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Keywords: ., bookcentury1900, bookdecade1910, bookpublishernewyo, bookyear1913
