THE CALCIUM CARBONATE CONTENT OF WHITE TO BROWN EGGSHELLS

The concepts of eggshell quality

A good quality eggshell should contain, on average, 2. 2 grams of calcium in the form of calcium
carbonate. Approximately 95% of a dry eggshell is calcium carbonate and has a typical mass of 5. 5
grams, although these values can differ depending on sources. The remaining mass is composed largely
of phosphorus and magnesium, and trace amounts 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 (calcium carbonate mostly) 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. Presently,
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 should be considered. 2.
2 Structure of an egg shell Fig. 1: Structure of the egg shell. The small amount of organic matter mostly
consists of matrix proteins (mixture of proteins and polysaccharides rich in sulphated molecules) and
shell pigment.

The matrix proteins are critically important in determining the egg shell structure and serves as
foundation for the deposition of calcium carbonate. There are about 8000 microscopic pores on the
shell. The outer surface of the shell itself consists of a mucous coating (cuticle) which is deposited on the
egg Just prior to the lay. This portentous covering helps to protect the interior content of the egg from
bacterial penetration through the shell. 2. 3 how calcium influences shell quality? Both excess and
deficiency of calcium will negatively affect the shell quality.

An egg contains almost 2 grams of calcium; hence, an average of 4 grams of calcium intake per day is
required by a layer to maintain a good shell quality, since only 50 – 60% of dietary calcium is actually
used in shell formation. Calcium requirement of a laying hen is 4 – 6 times that of a non-laying hen. The
egg enters the shell-gland region of the oviduct (the uterus) 19 hours prior to ovipositor, and the shell
does not store calcium ions to attach on protein matrix. During the last 1 5 hours of shell formation,
calcium movement across the shell gland reaches a rate of 100-150 mg/hr.
This process draws calcium from two sources: diet and bone. Normal blood calcium level is about 20 –
30 mg/dl with a normal layer of 3. 56% calcium or higher, while layers on a 2% calcium diet, 30- 40% of
the high level of calcium to store it on body. Intestinal absorption of calcium in the diet is about 40%
when the shell gland is inactive, but reaches 72% when active. This time closely coincides with late
afternoon or the dark hours for the layer. Having higher calcium levels in the gut during this time is
important to ensure calcium is being taken from the diet and not bone.

Large particle sizes of calcium sources allow calcium to be metered throughout this time. In growers,
most importantly, high calcium levels during the growth period will interfere with the proper
development of the parathyroid gland by increasing gut pH, which will decrease absorption. The damage
to the parathyroid would be permanent and would affect the bird’s laying cycle afterwards. 2. 4
Differences in white and brown eggshells. The color of the eggs is nothing more than a result of a
different breed; and the quality, nutritional value, and taste are identical between white and brown
eggs, though two notable differences are size and price.

Brown eggs are usually larger and slightly more expensive. The reason for the price increase is because
brown eggs come from larger hens, which need to be fed more food daily. With a larger intake of
calcium each day, one might expect the produced egg to have higher calcium carbonate content.
However, large sized eggs will usually break more easily than small ones. The main reason for this is that
the hen is genetically capable of placing only a finite amount of calcium in the shell. As the hen ages and
the eggs get bigger a similar amount of calcium has to be spread over a larger surface.

Therefore, controlling the rate of egg weight change can influence eggshell quality as the hen ages. A
brown eggshell has increased tendency to break, when compared to white, is often attributed to this
thinning out of calcium during deposition. 2. 5 Eggshell quality and economics. Poor egg shell quality is a
huge hidden cost to the egg producer. Estimates are that more than 10% of eggs produced in the hen
house are uncollectible or break before intended use. The first 2-5 percent is lost simply due to form
which may be shell less, cracked or broken to the extent that they are not suitable for collection.

Another 3-8 percent is lost during collection, moving through he belts, cleaning, packing and
transportation to the end user. Because the first 2-5% loss is due to uncollectible eggs, most egg
producers often estimate their egg loss due to poor shell quality at only this percentage, which is most
likely an underestimation. Even a 5 percent loss could be as much as about 2. 7 million/year for 100
thousand layer house. The economic losses for the breeders will be even more due to reduced
hatchability and chick livability. Therefore, every effort must be directed towards improving shell quality
and reducing egg breakage. METHO. 1 Design the major component of eggshells s calcium carbonate
(CaC03). The analysis of quality of the eggshells will be done volumetrically by using a characteristic
reaction of carbonate compounds, namely their reaction with hydrochloric acid. Calcium carbonate
(limestone) is very insoluble in pure water but will readily dissolve in acid according to the reaction: 2HCl
(aq) + titrate the calcium carbonate because it is very slow when the reaction is close to the endpoint.
Hence, a procedure, called a back titration must be carried out.

This is achieved by adding an excess of hydrochloric acid to dissolve all of the calcium carbonate and
then titrating the remaining H30+ with sodium hydroxide solution to determine the amount of acid
which has not reacted with the calcium carbonate. The difference between amounts of the acid (HCI)
initially added and the amount left over after the reaction is equal to the amount used by the calcium
carbonate. The reaction used to determine the leftover acid is:HCl(aq) + NaOH(aq) ”+ H20 (l) +
NaCl(aq)Aim: to determine the mass percent of calcium carbonate (CaC03) in different types of the
eggshells (white and brown).

https://smfmnewsroom.org/paper/the-calcium-carbonate-content-of-white-to-brown-eggshells/

Mini-Encyclopedia of Papermaking Wet-End Chemistry

Additives and Ingredients, their Composition, Functions, Strategies for Use

CHALK

Composition: Chalk is a form of calcium carbonate, having the same chemical composition as ground
calcium carbonate, limestone, marble, and precipitated calcium carbonate (PCC). In fact, all of the
calcium carbonates listed in the previous sentence have the same crystal form, calcite. What makes
chalk different is its origin as the shells of little "coccolith" organisms. Generations of coccoliths gradually
built up deposits. Since most of us have experience with chalk-board chalk it should come as no surprise
that the deposited mineral is quite easy to grind. The particles released by grinding the chalk have a
highly desirable property; almost all of them are in an excellent particle size range for use at relatively
high levels as a filler. The moderately large size and low surface area (about 4 m2/g) relative to other
common fillers means that chalk has less adverse effect on strength than most kinds of filler at any given
filler content in paper. Especially abundant and high-quality chalk deposits are found in England and
Denmark - but not in North America. This fact is probably part of the reason that the European paper
industry was earlier in its widespread adoption of alkaline papermaking technology. The modest
brightness of chalk (typically 80 to 86%) can be an issue, especially when it is compared against ground
limestone and precipitated calcium carbonate products (both about 95 to 99% brightness). Also, chalk
cannot be expected to achieve a high opacity. Opacity can be improved more by using something with a
high surface area, bulking ability, and open structure, e.g. scalenohedral PCC. Chalk typically is dispersed
with anionic materials such as phosphates or polyacrylates.

Function: Paper filler for cost reduction, pH buffering (alkaline), and superior ability to maintain
acceptable paper strength as a function of increasing filler content.

Strategies for Use: Chalk filler is a relatively forgiving additive, as long as one avoids direct contact with
certain other additives that can be adversely affected by it. These include acidic materials such as alum
and sulfuric acid. Sizing agents typically should be well separated from calcium carbonate filler in the
scheme of addition; usually the filler should be added early, and the size should be added late in the
process. However, chalk is probably the most sizing-tolerant of all of the calcium carbonate filler
varieties. Either a cationic or anionic retention aid can work well with chalk due to the presence of Ca2+
sites on its surface, and due to the presence of anionic materials (including filler dispersants) in the
white water system. The amount of filler in the paper (if all of it can assumed to be chalk) can be
determined by ashing the paper at 900 oC in a tared crucible, then dividing the "percent ash" by 0.56.
This coefficient comes from the reaction of CaCO3 to CaO + CO2. In the presence of other minerals one
needs to do a second ashing analysis for a standardized length of time at 500 oC or some other suitable
temperature. Under such conditions almost all of the calcium carbonate remains as CaCO3.

Cautions: Since chalk is often delivered as dry powder, it is important to take precautions against
breathing of the dust in the filler preparation are

https://projects.ncsu.edu/project/hubbepaperchem/CHLK.htm
DOC] EFFECT OF pH LEVEL AND TEMPERATURE ON THE ADSORPTION OF POWDERED CHICKEN (Gallus
gallus) EGGSHELL IN THE REDUCTION OF …

AAB Anore, JDM Aragon, VAB Bermudez, MM Gomez - academia.edu