The Study of Micro - and Nanostructure Characteristics of Ostrich (Struthio camelus) Eggshell by the Method of Temperature-Programmable Mass Spectrometry

The analysis of curves of the dependence of thermal destruction rate vs. temperature at heating (thermogram) of whole samples and fragments of ostrich (Struthio camelus) eggshell was carried out. It was shown that the complex character of the thermograms is mainly due to the difference in the rate of destruction of individual morphological components of the eggshell. The comparative contribution of each micro-nanostructural morphological components of the eggshell (mamillary, palisade, and crystalline layers) in the integral yield of carbon dioxide (CO 2 ) as a product of eggshell thermal destruction at specific temperatures was shown. The activation energies (E a ) for individual shell components were calculated. The theoretical foundations for the development of the method for the analysis of nano- and microstructural components of eggshells have been developed. It is proposed to use the temperature-programmable mass spectrometry (TPD-MS) method to assess the quality of food and hatching eggs in industrial poultry farming.