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Egg Incubation Physiology - Anatomy & Physiology (view source)
Revision as of 12:24, 22 July 2008
, 12:24, 22 July 2008→Changes in Composition of the Egg during Incubation
* Water is produced when yolk fat is oxidised.
* Water is produced when yolk fat is oxidised.
* Water lost from the egg is replaced by air, creating the 'air cell' at the blunt end of the egg.
* Water lost from the egg is replaced by air, creating the 'air cell' at the blunt end of the egg.
* Embryo punctures the [[Exotics_-_Composition_of_the_Egg_-_Anatomy_%26_Physiology#Embryonic_Membranes|chorioallantoic]] and internal shell membrane.
* Embryo punctures the [[Exotics_-_Composition_of_the_Egg_-_Anatomy_%26_Physiology#Embryonic_Membranes|chorioallantoic]] and [[Exotics_-_Composition_of_the_Egg_-_Anatomy_%26_Physiology#Shell_membranes|internal shell membrane]].
** Able to begin pulmonary ventilation, rebreathing the 'air cell' gas.
** Able to begin pulmonary ventilation, rebreathing the 'air cell' gas.
** Transition from diffusive respiration through the [[Exotics_-_Composition_of_the_Egg_-_Anatomy_%26_Physiology#Embryonic_Membranes|chorioallantois]] to breathing through the lungs.
** Transition from diffusive respiration through the [[Exotics_-_Composition_of_the_Egg_-_Anatomy_%26_Physiology#Embryonic_Membranes|chorioallantois]] to breathing through the lungs.