Egg Shell Literature
Egg shell as face powder (related literature)
Eggshells are composed of around 95% calcium carbonate, a mineral that is very important for industry, nutrition and agriculture. There are many studies trying to find new ways to utilize this resource and their natural absorbent properties, as in treating cadmium in wastewater.
So, never toss out those egg shells. They’re not garbage, but can be very useful around the house and yard. They also help to save you money by replacing many expensive, toxic chemical products you might have normally used otherwise.
Most good quality eggshells from commercial layers contain approximately 2.2 grams of calcium in the form of calcium carbonate. About 95% of the dry eggshell is calcium carbonate weighing 5.5 grams. The average eggshell contains about 0.3% phosphorous, 0.3% magnesium, and traces of sodium, potassium, zinc, manganese, iron and copper. If the calcium from the shell is removed, the organic matrix material is left behind. This organic material has calcium binding properties, and its organization during shell formation influences the strength of the shell. The organic material must be deposited so that the size and organization of the crystalline components (mostly calcium carbonate) are ideal, thus leading to a strong shell. The majority of the true shell is composed of long columns of calcium carbonate. There are other zones that are involved in the self-organization giving the eggshell its strength properties. Thus, shell thickness is the main factor, but not the only factor, that determines strength. At present, dietary manipulation is the primary means of trying to correct eggshell quality problems. However, the shell to organic membrane relationship is also critical to good shell quality and must be considered.
An eggshell that is smooth is desirable, as rough-shelled eggs fracture more easily. Large eggs will usually break more easily than small ones. The main reason for this is that the hen is genetically
Eggshells are composed of around 95% calcium carbonate, a mineral that is very important for industry, nutrition and agriculture. There are many studies trying to find new ways to utilize this resource and their natural absorbent properties, as in treating cadmium in wastewater.
So, never toss out those egg shells. They’re not garbage, but can be very useful around the house and yard. They also help to save you money by replacing many expensive, toxic chemical products you might have normally used otherwise.
Most good quality eggshells from commercial layers contain approximately 2.2 grams of calcium in the form of calcium carbonate. About 95% of the dry eggshell is calcium carbonate weighing 5.5 grams. The average eggshell contains about 0.3% phosphorous, 0.3% magnesium, and traces of sodium, potassium, zinc, manganese, iron and copper. If the calcium from the shell is removed, the organic matrix material is left behind. This organic material has calcium binding properties, and its organization during shell formation influences the strength of the shell. The organic material must be deposited so that the size and organization of the crystalline components (mostly calcium carbonate) are ideal, thus leading to a strong shell. The majority of the true shell is composed of long columns of calcium carbonate. There are other zones that are involved in the self-organization giving the eggshell its strength properties. Thus, shell thickness is the main factor, but not the only factor, that determines strength. At present, dietary manipulation is the primary means of trying to correct eggshell quality problems. However, the shell to organic membrane relationship is also critical to good shell quality and must be considered.
An eggshell that is smooth is desirable, as rough-shelled eggs fracture more easily. Large eggs will usually break more easily than small ones. The main reason for this is that the hen is genetically