{'fraction_non_alphanumeric': 0.01770956316410862, 'fraction_numerical': 0.009445100354191263, 'mean_word_length': 5.189781021897811, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
PROCEEDINGS OF THE PHYSIOLOGICAL SOCIETY: January 18, 1913

The changes occurring in the white of the egg during incubation have been quantitatively determined with the object of obtaining information as to the manner in which the white becomes absorbed and assimilated by the developing chick. The percentage of water diminishes at a regular rate during the earlier period of incubation, falling less reguilarly after the 15th day. The proteins are not absorbed as quickly as the water, and consequently the egg-white becomes more and more concentrated till it reaches an almost solid state. During incubation the ratio of coagulable to uncoagulable protein (ovomucoid) remains practically constant, e.g. no preferential absorption of uncoagulable protein appears to take place. The following table gives the results in one series of experiments.