Abstract
The avian egg may be divided into four parts: the yolk, the albumen or white, the shell membrane, and the shell. The absolute and relative weight of the yolk, the albumen, and the shell varies for different species and also within narrower limits for eggs of the same species as shown by the summary of Grossfeld (1938, pp. 70–78). Asmundson (1939) has also shown that the absolute and relative weight of the shell membrane varies for different species, the turkey (Meleagris gallopavo) egg having a heavier shell membrane than the chicken (Gallus demesticus) egg. There was also some indication that the shell on the larger turkey eggs may weigh relatively less than the shell on the smaller chicken eggs, although the shell on turkey eggs is thicker, on the average, than the shell on the chicken eggs. This finding prompted us to inquire into the influence of egg volume, .
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