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abstract
1. All eggs laid by a group of 16 light‐body‐weight hens during the laying year were weighed and divided into yolk, albumen and shell and the wet and dry weights of the components determined.
2. After an initial period of about 2 months, the weights of egg, water, wet albumen, wet and dry yolk increased with age, whereas those of dry albumen and wet and dry shell remained constant. Dry shell per square centimetre surface area decreased with age but water per square centimetre surface area remained constant.