Abstract
AbstractA study has been made of a number of physical and chemical characteristics associated with five different types of pheasant‐egg shells. These include shell thickness, porosity coefficients, pore counts, membrane‐, pore‐ and matrix‐protein, calcium, carbonate, magnesium, phosphorus and citric acid. With most of these characteristics there were considerable variations between types, and, in particular, the wild type falls at one end or other of the range when the values are set out in order of magnitude. Certain relationships such as shell thickness: weight per unit area, shell weight: calcium content and calcium content: carbonate content were found, but some of these differed significantly from those found for hen‐egg shells.
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