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.
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BRONSCH, K., DIAMANTSTEIN, T. Mucopolysaccharides as a Localized Factor of Egg-shell Stability. Nature 207, 635–636 (1965). https://doi.org/10.1038/207635a0
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DOI: https://doi.org/10.1038/207635a0
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