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Diary & Notes ~ Air Cell Detatched SHIPPED Chicken Eggs for incubation and hatching
- Thread starter Sally Sunshine
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eggs were just a weird cloudy both had a red "meat spot" (not embryo)
Looking forward to how it turns out sally. Looks like the one above was just infertile.
The CO2 question below added confusion....
If the egg had too much CO2 so the cloudiness developed, that makes no sense.... Day 5 plus travel time.... should have been more O2...
If the CO2 was in fact the cause of cloudiness, then dissipation of CO2 did not happen and O2 was not being absorbed through the shell...
CO2 is larger than O2 but due to it's shape, can penetrate a porous membrane easier..... unless of course, the membrane is too small for either molecule to pass.... If that was the case, when incubated and higher temperatures were experienced, the eggs internal pressure would rise and probably crack the shell....
From the inside, a shell shape should have little resistance to cracking...
It would be interesting to look at those shell under an electron scope to check pore size... or maybe the membrane was interfering as was noted in the article of the porosity test and flow....
In conclusion...... It was the Hen's fault... She laid a stupid, non porous egg..... Just like a woman to cause all this turmoil.... It was planned I tell ya... A conspiracy in the hen house..... they are laughing, uncontrollably, reading this..... Dave
~~Egg White Colour Sometimes a raw egg may have a greenish hue due to the presence of riboflavin (Vitamin B2). Sometimes the raw egg white may be cloudy. This is due to the natural presence of carbon dioxide which has not had time to escape through the shell and thus indicates a very fresh egg. In both cases, the egg is perfectly safe to eat.
http://eggs.ab.ca/about-eggs/quality-grades
~~Sometimes there are brown or red spots in the yolks of raw eggs. Why? When finding red spots in the yolks of the eggs they have purchased, many people are concerned that such tiny to small red spots indicate that they have gotten a fertilized egg and a chick was being formed before it was packed for sale. This is not the case. Red spots occur naturally through a hens laying period, particularly when they are young, you will find them in many of their eggs, no matter who has produced the eggs you have purchased. This is because, as layer hens newly mature bodies get use to producing and laying eggs, minute capalaries are broken during their internal reproductive process and small "dots" of blood form in the yolk before the protective shell envelopes the egg. They usually dissapate into the yolk matter the longer time elapses from the moment the egg has been laid to the time it is cracked open. Red spots are harmless and tasteless, and are actually an indication that you have purchased very fresh eggs.
http://www.givingnaturefoods.com/frequentlyaskedquestions/
~~I decided to try a similar experiment with balloons, filling one with CO2 from vinegar and baking powder (bicarb) and blowing up the other by mouth. Although I haven’t done this in a properly scientific way my simple experiment has shown that on both occasions when I filled two apparently identical latex balloons to about the same size (about 120mm diameter) the one filled with CO2 shrank to less than 100mm in a couple of days while the one that I blew up stayed almost unchanged. That gives a CO2 diffusion rate through the balloon of about 1cc/min.
http://www.thenakedscientists.com/forum/index.php?topic=39542.0
If the egg had too much CO2 so the cloudiness developed, that makes no sense.... Day 5 plus travel time.... should have been more O2...
If the CO2 was in fact the cause of cloudiness, then dissipation of CO2 did not happen and O2 was not being absorbed through the shell...
CO2 is larger than O2 but due to it's shape, can penetrate a porous membrane easier..... unless of course, the membrane is too small for either molecule to pass.... If that was the case, when incubated and higher temperatures were experienced, the eggs internal pressure would rise and probably crack the shell....
From the inside, a shell shape should have little resistance to cracking...
It would be interesting to look at those shell under an electron scope to check pore size... or maybe the membrane was interfering as was noted in the article of the porosity test and flow....
In conclusion...... It was the Hen's fault... She laid a stupid, non porous egg..... Just like a woman to cause all this turmoil.... It was planned I tell ya... A conspiracy in the hen house..... they are laughing, uncontrollably, reading this..... Dave
~~Egg White Colour Sometimes a raw egg may have a greenish hue due to the presence of riboflavin (Vitamin B2). Sometimes the raw egg white may be cloudy. This is due to the natural presence of carbon dioxide which has not had time to escape through the shell and thus indicates a very fresh egg. In both cases, the egg is perfectly safe to eat.
http://eggs.ab.ca/about-eggs/quality-grades
~~Sometimes there are brown or red spots in the yolks of raw eggs. Why? When finding red spots in the yolks of the eggs they have purchased, many people are concerned that such tiny to small red spots indicate that they have gotten a fertilized egg and a chick was being formed before it was packed for sale. This is not the case. Red spots occur naturally through a hens laying period, particularly when they are young, you will find them in many of their eggs, no matter who has produced the eggs you have purchased. This is because, as layer hens newly mature bodies get use to producing and laying eggs, minute capalaries are broken during their internal reproductive process and small "dots" of blood form in the yolk before the protective shell envelopes the egg. They usually dissapate into the yolk matter the longer time elapses from the moment the egg has been laid to the time it is cracked open. Red spots are harmless and tasteless, and are actually an indication that you have purchased very fresh eggs.
http://www.givingnaturefoods.com/frequentlyaskedquestions/
~~I decided to try a similar experiment with balloons, filling one with CO2 from vinegar and baking powder (bicarb) and blowing up the other by mouth. Although I haven’t done this in a properly scientific way my simple experiment has shown that on both occasions when I filled two apparently identical latex balloons to about the same size (about 120mm diameter) the one filled with CO2 shrank to less than 100mm in a couple of days while the one that I blew up stayed almost unchanged. That gives a CO2 diffusion rate through the balloon of about 1cc/min.
http://www.thenakedscientists.com/forum/index.php?topic=39542.0
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Quote: 
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Awesome! Will read through!
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What breed are those? That one in the second to last picture is a roo, I'm thinkin!
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