孵卵中に起る卵白組成蛋白質の消長をC. M. C.カラムクマトグラフィーにより追跡し以下の結果を得た。卵白は孵卵中胚に吸収されてその量を減じて行き, 孵卵開始後15日目位で分離不可能となる。孵卵6日目頃から, それまで卵白中に存在しなかつたAnionic proteinが出現する。Ovomucoid fractionは6日目頃から全卵白蛋白量に対する比率が増加する。Ovalbuminは孵卵の進行と共にA_1に対するA_2+A_3の比率が増加する。Conalbuminは孵卵の進行と共に減少しlysozymeは増加する。By means of fibrous CMC-Column chromatography the relative changes in individual egg white proteins of fertilized hen\u27s egg during the course of incubation, were studied. The results summarized were as follows. 1. The egg white was absorbed by embryo and decreasing its quantity during incubation. Finally after two weeks of incubation, the most of egg white was absobed and could not separate it. 2. On the 6th day from the start of incubation, the anionic protein was appeared which has not been existed in the egg white originally. 3. Ovomucoid fraction was increased after 6th day of incubation 4. Ratio of A_2+A_3/A_1 in the ovalbumin fraction was increased along with the proceeding of incubation. 5. Conalbumin was decreased and lysozyme was increased during the incubation
