Incubators Anonymous

[Penny Hen]

Sorry, that your chicks didn't make it but did you dip and incubate or did you dip, rinse and incubate? Also, did you dry before incubating or put them damp into the incubator? Oh, and did you heat the acv or just room temp? Are you going to try again?

Room temperature and then let them air dry before putting in the incubator. Yes as soon as I get an egg turner. I am terrible at remembering to turn the eggs. I believe that the eggs that didn't develop (before temp spikes and outages) didn't get enough turning.

 

[Sylviaanne]

I'm hoping some one out there had a similar problem & can let me know how this looks. We have 2 special needs chicks. (On a positive note, they have company in the ICU.)

CHICK #1
Last week only one Coronation Sussex egg hatched & the poor chick had some "guts" sticking out. (Herniated navel, I think)
I wanted to let it have a chance, so I kept things clean & applied triple antibiotic ointment 1-2xs per day.
Here's HOPE (I "hope" it lives) at 1 day old.


The pics below are HOPE at 9-10 days old. I thought it would have died or gotten better by now. It's eating, drinking, & pooping. The feather development looks slower, but it has energy to run away from my hand. Does HOPE have hope?







CHICK #2 We call this one MIRACLE, b/c it's a miracle it's alive. This one was trapped in a shell for 24 hours after it started to zip. It was fused to the shell & required assistance.
Here's MIRACLE at 1 day:


Miracle at 9-10 days:



Unlike the 1st chick, this one could probably be put with the others, but it must stay in the ICU to keep the first chick quiet.

Will the first chick ever heal? If so, any guesses as to how long? Will the lump shrink (get "absorbed"), does the large scab fall off, or will the chick always have a bump?
Thanks in advance for any help.

My last hatch I only had 5 out of 19 of my mixed breed eggs hatch and 2 of them died. Those 3 all had the "herniated" umbilical or hadn't absorbed all of their egg sacks. One just like your Hope had a lump like the first picture of Hope, very large. After a few days it got a little smaller and looked to me like the skin closed around it and left a button that looked dried out. I did gently pull on it when it dried out and it did not come off so I thought that the chick would have it all of it's life. I went in just now to specifically see if it might have shrunk more. I have not been handling them much as I have chicks of varying ages to care for, I guess it has been about 5 days since I actually looked at the scab. What I found surprised me, the scab is gone. All that is left is a bald spot. I checked the other two, when they were born they were not as bad as this chick, and there is not even a bald spot on them. I was so worried about that scab, that if it is a pullet that it may never be able to lay eggs, that may still be true but now I don't have to worry about keeping it separate for fear that the others would peck at the scab, causing it to bleed and the chick would die. This chick is now 16 days old so maybe your baby will be ok in another few days. BTW: Your last picture of Hope I kept above, looks just like my chick which is why I didn't delete it. LOL

 

[Penny Hen]

I am surprised that eggs would survive dipping in pure vinegar (5% acetic acid) I would have expected making a solution with 5% vinegar. That is one cup vinegar added to water to make five quarts of solution.

Grocery store vinegar is already at a 5% solution. Well I just looked at it. To be precise it says it is at 5% acidity (50 grain). So the percentage is the acidity of the solution. The study said it used Vitamin C (acorbic acid) at 5% acidity so I figured the same level of acidity would not damage the eggs for a 30 second dip.

Acetic acid /əˈsiːtɨk/ (systematically named ethanoic acid /ˌɛθəˈnoʊɨk/) is an organic compound with the chemical formula CH3COOH (also written as CH3CO2H or C2H4O2). It is a colourless liquid that when undiluted is also called glacial acetic acid. Vinegar is roughly 4%-8% of [acetic acid] by volume, making it the main component of vinegar, apart from water. It has a distinctive sour taste and pungent smell. Besides its production as household vinegar, it is mainly produced as a precursor to polyvinylacetate and cellulose acetate. Although it is classified as a weak acid, concentrated acetic acid is corrosive and can attack the skin.

The glacial acetic acid is used in developing photographs and film. I have also used it as mordant when dying wool. You can use the grocery store vinegar you just have to add a lot more.

 

[Sylviaanne]

Guess you didn't provide enough bus fare to get her far enough away!

ROTFLMBO
Even my husband laughed about this one.
No, she moved out on her own and when she lost her job, she burned her bridges with her friends and had no where else to go but home. The one place she swore she'd never come back to. That didn't hold up to the light of day. LOL

 

[ozexpat]

Grocery store vinegar is already at a 5% solution. Well I just looked at it. To be precise it says it is at 5% acidity (50 grain). So the percentage is the acidity of the solution. The study said it used Vitamin C (acorbic acid) at 5% acidity so I figured the same level of acidity would not damage the eggs for a 30 second dip. [COLOR=0000FF]Acetic acid[/COLOR] [COLOR=0000FF]/[/COLOR][COLOR=0000FF]ə ˈ s iː t ɨ k [/COLOR][COLOR=0000FF]/[/COLOR] [COLOR=0000FF](systematically named ethanoic acid[/COLOR] [COLOR=0000FF]/[/COLOR][COLOR=0000FF]ˌ ɛ θ ə ˈ n oʊ ɨ k [/COLOR][COLOR=0000FF]/[/COLOR][COLOR=0000FF]) is an[/COLOR] [COLOR=0000FF]organic compound[/COLOR] [COLOR=0000FF]with the[/COLOR] [COLOR=0000FF]chemical formula[/COLOR] [COLOR=0000FF]CH[SUB]3[/SUB]COOH (also written as CH[SUB]3[/SUB]CO[SUB]2[/SUB]H or C[SUB]2[/SUB]H[SUB]4[/SUB]O[SUB]2[/SUB]). It is a colourless liquid that when undiluted is also called glacial acetic acid.[/COLOR] [COLOR=0000FF]Vinegar[/COLOR] [COLOR=0000FF]is roughly 4%-8% of [acetic acid] by volume, making it the main component of vinegar, apart from water. It has a distinctive sour taste and pungent smell. Besides its production as household vinegar, it is mainly produced as a precursor to polyvinylacetate and cellulose acetate. Although it is classified as a[/COLOR] [COLOR=0000FF]weak acid[/COLOR][COLOR=0000FF], concentrated acetic acid is corrosive and can attack the skin.[/COLOR] The glacial acetic acid is used in developing photographs and film. I have also used it as mordant when dying wool. You can use the grocery store vinegar you just have to add a lot more.

Do you have a link to the info on cleaning eggs with vinegar?

 

[gander007]

I hear chirping in my incubator today.

Oh right on hope you have an enjoyable hatch ......

 

[gander007]

Quote:
So you think it is a good idea ?????

 

[ozexpat]

Actually no.

I simply cannot find any research to support it. I am not saying it should not be done but I like to read the science and trials done.

There are some cleaners that contain citric acid and yeast. One such product is sold by McMurray.


I fumigate my eggs. I use potassium permanganate mixed with 40% formaldehyde which makes gas. It requires a gas mask and the ability to vent the room. It can also be done during egg development except during a small window of the first five days. It's a sure way of making sure every nook and cranny in the incubator is 100% bug free.

I really do it to clean the bator rather than the eggs but generally I will do the whole bator room with the new eggs on a rack not in the bator. My incubator room is just 4x8. The eggs in the bator are seven days and 14 days in. I hatch in a separate room to keep my incubator room more controlled. I keep the humidity in the incubator room at 45% with the help of a dehumidifier.

Hatching room is ambient humidity which is 70+%


http://wildpro.twycrosszoo.org/S/00...s/WfowlHusbIndTech/FormaldehydeFumigation.htm

 

[ozexpat]

Fumigation should not be done if you are hatching in your house!

 

[gander007]

Actually no.

I simply cannot find any research to support it. I am not saying it should not be done but I like to read the science and trials done.

There are some cleaners that contain citric acid and yeast. One such product is sold by McMurray.


I fumigate my eggs. I use potassium permanganate mixed with 40% formaldehyde which makes gas. It requires a gas mask and the ability to vent the room. It can also be done during egg development except during a small window of the first five days. It's a sure way of making sure every nook and cranny in the incubator is 100% bug free.

I really do it to clean the bator rather than the eggs but generally I will do the whole bator room with the new eggs on a rack not in the bator. My incubator room is just 4x8. The eggs in the bator are seven days and 14 days in. I hatch in a separate room to keep my incubator room more controlled. I keep the humidity in the incubator room at 45% with the help of a dehumidifier.

Hatching room is ambient humidity which is 70+%


http://wildpro.twycrosszoo.org/S/00...s/WfowlHusbIndTech/FormaldehydeFumigation.htm

I bet it took a wile to get everything down to a science to hatch in them conditions and a lot of trial and error