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Mucopolysaccharides as a Localized Factor of Egg-shell Stability

Naturevolume 207pages635636 (1965) | Download Citation



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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    Masshow, W., and Stolpmann, H. J., Z. Zellforsch., 55, 818 (1961).

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    Simons, P. C. H., and Wiertz, G., Z. Zellforsch., 59, 555 (1963).

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    Tyler, C., and Geake, S. H., J. Sci. Food Agric., 11, 535 (1960).

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    Lörcher, K., and Kehrer, A. (personal communication).

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    Bronsch, K., and Diamantstein, T., Zentralbl. Vet. Med., A., 11, 323 (1964).

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    Diamantstein, T., and Lüders, H., Ber. Münch. Tierärzl. Wschr., 77, 251 (1964).

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  1. Institute of Animal Husbandry and Animal Nutrition, Free University, Berlin

    • K. BRONSCH


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