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The Formation of Sub-blastodermic Fluid in Hens' Eggs

Department of Anatomy and Embryology, University College, London

¹ Author's address: Department of Anatomy and Embryology, University College, London, Gower St., W.C.1, U.K.

Received for publication 13 October 1955.

SUMMARY

It is well established that during the first week of incubation of the hen's egg the albumen loses far more water than can be accounted for by evaporation, and at the same time the yolk gains in water (see Needham, 1931, for detailed references). It is apparent, therefore, that water is transferred from the albumen to the yolk. This transferred water does not distribute itself evenly through the yolk, most of it accumulating immediately under the embryo (see Text-fig. 2) and giving rise to the sub-blastodermic fluid (this is the term employed by Murray (1933); Romanoff (1943 a and b) calls it liquefied yolk).

The sub-blastodermic fluid increases rapidly during early incubation and about 16 g. is present at the end of the first week; it then decreases in amount whilst the amniotic and allantoic fluids are forming and has almost disappeared by the end of the second week (Romanoff, 1943a).

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