Candling of an Egg

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Candling The procedure that includes a small light source being held up to an egg on or after the fifth day of incubation is called candling. Candling the hatching eggs during incubation is a useful tool to examine the insides of the eggs to determine clear eggs or dead embryos. As incubation progresses, the air cell of the egg becomes larger and deeper because of the moisture lost by the egg. You can candle the eggs to determine moisture lost. You candle an egg by holding the egg in front of a strong bright light in a dark room. The light makes the eggs shell more transparent and makes it possible to observe the egg's contents. Candling is a useful tool for managers of "Hatcheries", or places where the eggs are first hatched, to determine good or bad eggs so they can assure the buyer of their eggs that they aren't bad eggs that will just hurt their company by making their consumers sick. The reason eggs are candled is to determine the state of the air cell, yolk, and white and to see if any growth as well as detecting bloody whites, blood spots or meat spots. Candling is a very important factor in the distribution and buying of eggs. On occasions, an embryo will perish at a primary stage of life and nothing will be left except for a thin blood ring which will be visible within the egg. As a result, some breeders may choose to eradicate those eggs, but the consequence of that would be running the risk of the parents leaving the nest. Candling is commonly performed in a darkened room with the egg held before a light to achieve the full detail so the breeder can reach a decision on the egg. The light penetrates the egg and makes it conceivable to observe the inside of the egg. Incubated eggs are candled so it can be determined whether they are fertile or not and is also used to check the development of the embryo. The time period that you wait until you test

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