Some experiments on the changes which take place in the fixed principles of the egg during incubation.

  • Prout, William, 1785-1850.
Date:
1822
Catalogue details

Licence: Public Domain Mark

Credit: Some experiments on the changes which take place in the fixed principles of the egg during incubation. Source: Wellcome Collection.

Provider: This material has been provided by Royal College of Physicians, London. The original may be consulted at Royal College of Physicians, London.

    15/26 (page 13)
    The consideration of the organization, &c. of the incubated egg, like that of its constituent principles, does not fall within my present design ; yet, as some points connected with these subjects seem to be illustrated by the present inquiry, and as my experiments would be scarcely intelligible without them, I shall make a few brief remarks on the general phenomena presented by the different constituent principles of the egg at those periods at which it has been submitted to examina- tion. It has been remarked by many observers, that soon after the process of incubation has commenced, the yelk becomes more fluid than usual, and that as the liquor amnii inc reases, that portion of the albumen occupying the upper and larger end of the egg, begins to assume a peculiar appearance. In the present experiments (in which the egg was always pre- viously boiled), the liquor amnii and portion of albumen in question, at the period now under consideration, exhibited somewhat the appearance of curds and whey. Nor did the analogy consist in mere appearance; for the curdy looking matter, which was of a yellow colour, and which I have termed modified albumen, resembled the curdy part of milk in its properties, so far as to contain intermixed with it an oily or butyraceous principle. A portion of this oily principle, on being separated and examined, was found to be soluble in alcohol, of a bright yellow colour : and in short, to possess all the properties of the yellow oil existing in the yelk. The yelk at this period, as before observed, has become more fluid, and appears larger and of a paler colour than natural Haller, indeed, asserts, that it has not increased in weight, but the above table renders the reverse very probable. These appearances of the albumen and yelk have induced most