Abstract MANY methods of analysis have been devised in an attempt to determine the exact mechanism which causes the change from thick to thin egg white. Research done in the past indicates that the height of thick egg albumen is a satisfactory method to use in determining egg quality (Wilgus and VanWagenen, 1936; Evans, 1943). The advent of the Haugh unit (Haugh, 1937) as a method for the determination of egg quality is considered to be perhaps the most satisfactory measurement devised to date. The temperature at which shell eggs are stored has been shown to have an effect on the quality loss as measured in Haugh units (Stadelman et al., 1954; Fry and Newell, 1957; Lorenz and Almquist, 1936). Other factors which have been studied and found to influence the percentage of thick albumen in the egg include: seasonal effect, Knox and Godfrey (1938); and the presence of ammonia in…