Eggshell

(redirected from Egg shell)
Also found in: Dictionary, Thesaurus, Medical, Encyclopedia.
Related to Egg shell: eggshell paint

Eggshell

An obsolete Irish unit of volume approximately equivalent to 55 milliliters.
References in periodicals archive ?
This result was similar to lime stone replacement with cuttlefish bone in laying quails (Bugdayci et al., 2016) and also similar with oyster shell and egg shell in laying hens (Cufadar, 2014).
Effect of dietary treatments on egg shell strength of layers exposed to heat stress
The resulting discrepancies may resulted from various viscosity of egg shells after juice using in the GT group.
The control bread and breads fortified with skim milk and egg shell and oyster shell powders were cooled for two hours at room temperature (25[degrees]C), cut into slices (4 x 3 x 5 cm), and served to twenty trained panelists for evaluation of general appearance, separation of layers, roundness, distribution of crumb, crust colour, taste, odour, and general acceptability using a hedonic scale.
The structure and chemical composition of egg shell has been studied in detail by using scanning electron microscopy and micro focus X-ray scattering techniques.25
A very recent study suggests that the egg quality is influenced not by the egg shell thickness but rather the uniformity of the egg shell thickness [6].
The utility room has more units in matt egg shell white ?nish with brushed steel furnishings and dark roll-edged work surfaces.
Egg shell surface: A sterile cotton swab, soaked in sterilized normal saline was swabbed on egg surface and immersed in 10 ml normal saline solution followed by transmission to 90 ml of buffered peptone water then incubated at 37degC for 18 hours (Singh et al., 2010).
FTIR and XRD analysis indicated the HA obtained from calcined egg shell is a combination of both amorphous and crystalline phase [21-23].
Samples of 264 eggs of each genotype in both rearing systems which were collected 11 times with 4-wk intervals (4 eggs in cages and 6 eggs in organic pens, respectively, per replication of each examination period) throughout the entire trial phase, were used to determine the egg albumen ratio, egg yolk ratio, and egg shell ratio.
For the egg shell In heatproof bowl set over simmering water, melt
They found up to six grammes of shell is created every 24 hours once the protein coverts calcium carbonate into calcite crystals which makes up the egg shell.