Global Foodies | 2: Egg Disinfection with Formaldehyde Will Reduce Hatchability by
Hatch-Hack

Global Foodies | 2: Egg Disinfection with Formaldehyde Will Reduce Hatchability / Published February 8, 2018 by Hairil Fiqri

Hairil Fiqri

Global Foodies | 2: Egg Disinfection with Formaldehyde Will Reduce Hatchability

http://www.thepoultrysite.com/articles/2774/fumigation-how-formaldehyde-can-affect-hatchability/

The diffusion of carbon dioxide through the porous shell allows the pH of the albumen to rise. As the pH increases, the interaction between two of the albumen proteins (lysozyme and ovumucin) breaks down, leading to a decrease in the albumen viscosity. This allows the yolk and the blastoderm to float towards the shell and towards any potentially harmful concentrations of formaldehyde.