The Osmotic Relations Between White and Yolk in the Hen’s Egg

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Abstract
The osmotic relations between white and yolk in the fertilised and unfertilised hen’s egg have often been investigated. The complexity of these relations is presumably due largely to peculiar physico-chemical properties of the colloid constituents of the egg. The purpose of this paper is primarily to confirm the existence of a considerable osmotic difference between white and yolk in the unfertilised hen’s egg, in reply to a recent denial, and then to describe some preliminary experiments on the state of water and of several dissolved substances in the egg. The bearing of these experiments on the relations between white and yolk in the intact egg will then be discussed briefly.

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