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Gelation of frozen egg magma

✍ Scribed by J.S.H.

Book ID
104129117
Publisher
Elsevier Science
Year
1933
Tongue
English
Weight
113 KB
Volume
216
Category
Article
ISSN
0016-0032

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✦ Synopsis

London, 1933,/3, CXII, 473-479)

states that the freezing point of the yolk of the hen's egg may be taken as -0.57 Β° C., and the freezing point of the white as -0.420 C. When seeded separately, both the thick white and the thin white have the same freezing point, -0.420 C.

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