Abstract
THE egg of the domestic fowl is made up of a number of different parts. They are the shell, with its two closely adhering membranes, the white or albumen, consisting of four layers, and the yolk. These three main sections may be readily separated and their respective proportions of the whole determined. The four layers of white, namely the chalaziferous layer including the two chalazae, the inner thin white inclosed within the envelope of thick white, the thick or firm white, and the outer thin white are very closely associated and therefore, complete separation is difficult. Since it is practically impossible to separate the thick white and the chalaziferous layer they are combined in this study and considered as one character, the thick white.A number of investigators have determined the percentages of the three main divisions of the egg, the shell, white and yolk. Simon (1901) in a detailed .
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