The Growth, General Chemistry, and Temperature Relations of Salmonid Eggs

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Abstract
There is a rapid uptake of water by an egg when laid and this uptake is independent of fertilization, the water forming a perivitelline fluid under the capsule. About halfway to hatching the egg capsule begins to soften, the mechanism of change being unknown. The capsule is not soluble in trypsin and but slightly in pepsin, but a few hours before hatching ectodermal glands in the embryo liberate an enzyme which dissolves the capsule. Growth of salmonid embryos is conveniently described by the formula of MacDowell w = Ko(t-n)kl in which w is the wt., t the age, and n the time to establishment of the embryonic axis. Indirect evidence indicates that fat is the most likely source of energy. Cryoscopic measurements on yolk do not agree with the mineral analyses unless it is assumed that the Ca and Mg present is not osmoti-cally active.
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