Osmotic pressures in the henʼs egg

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Abstract
Existence of a difference of vapor pressure (and therefore of osmotic pressure) between yolk and white in "fresh" hens'' eggs is confirmed. There is a gradient of osmotic pressure in the yolk, from low near the surface to high inside. Diffusion in the yolk is presumably very slow. Across the vitelline membrane itself there is only a small (if any) difference of osmotic pressure. Mixture of yolk and white react with one another in some way not yet understood, forming a precipitate, and the osmotic pressure of the mixture is less than calculated. The objection raised by Howard, following Grollman, to the thermo-electric method of vapor pressure measurement, when used with viscous solutions, is without basis.

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