Abstract
THE mechanism for the non-bacteriological deterioration of firm egg albumen has been the subject of many investigations. The influence of humidity, temperature and carbon dioxide on the physical appearance of firm albumen has been well established. However, an adequate explanation for the mechanism whereby these environmental factors influence the physical nature of firm albumen has not been reported.Several theories have been advanced to explain the change from firm to liquid albumen. Almquist and Lorenz (1932) studied the fibrous nature of firm albumen. They observed that, in the presence of excess carbon dioxide, the long fibers contract and squeeze out from the mass a liquid solution of the other proteins and in the absence of sufficient CO2 these fibers break up. Conrad and Scott (1939) suggested that the thinning process is associated with a change in the elasticity of the main fibers. Further characteristics of these fibers have been reported …
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