Eaters of eggs were gratified to learn last week from the American Chemical Society that Paul Francis Sharp and Charles Kelly Powell of the Department of Dairy Industry & Poultry Husbandry at Cornell University have, through study of measurements and temperature data, refined the science of keeping eggs fresh.
Egg merchants determine the freshness of their wares by candling—observing the size and condition of the air cell, the visibility of the yolk. Sufficiently accurate for commercial grading, candling does not give data detailed enough for scientists who...
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