Abstract
ELECTRON microscopic examination1,2 and chemical investigation3,4 have shown that the stability of the eggshell is dependent on the structure of the matrix. A voluminous, open structure of the matrix indicates a higher breaking strength, whereas a compact matrix shows a lesser breaking strength. Up to now, attempts to correlate the varying degrees of egg-shell calcification with the mucopolysaccharide content have been unsuccessful. These attempts were carried out on egg-shells that had been decalcified with EDTA5,6.
This is a preview of subscription content, access via your institution
Access options
Subscribe to this journal
Receive 51 print issues and online access
$199.00 per year
only $3.90 per issue
Buy this article
- Purchase on Springer Link
- Instant access to full article PDF
Prices may be subject to local taxes which are calculated during checkout
Similar content being viewed by others
References
Masshow, W., and Stolpmann, H. J., Z. Zellforsch., 55, 818 (1961).
Simons, P. C. H., and Wiertz, G., Z. Zellforsch., 59, 555 (1963).
Tyler, C., and Geake, S. H., J. Sci. Food Agric., 11, 535 (1960).
Lörcher, K., and Kehrer, A. (personal communication).
Bronsch, K., and Diamantstein, T., Zentralbl. Vet. Med., A., 11, 323 (1964).
Diamantstein, T., and Lüders, H., Ber. Münch. Tierärzl. Wschr., 77, 251 (1964).
Ranch, W., Kleintierzucht in Forschung und Lehre 7, Celle, Jahresbuch, (1958).
Dische, Z., J. Biol. Chem., 167, 189 (1947).
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
BRONSCH, K., DIAMANTSTEIN, T. Mucopolysaccharides as a Localized Factor of Egg-shell Stability. Nature 207, 635–636 (1965). https://doi.org/10.1038/207635a0
Published:
Issue Date:
DOI: https://doi.org/10.1038/207635a0
Comments
By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.
