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The pH value of coconut when mixed with tap water which is 7.0 is between 4 and 5. The pH value of powdered egg shell surface mixed with the 4.0 liquid coconut water raises to 9.0 which leads me to beleive I am on the right track using acid medium.
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Blood PH above 7.8 in humans = Death. Normal is 7.4
Alkalosis occurs when [bicarbonate] increases forcing the equilibrium to remove protons from blood causing blood pH to rise. So pH becomes alkaline leading to vomiting, nausea, headache.
Temporary metabolic alkalosis occurs when there is an intake of sodium bicarbonate e.g. if large amounts are taken for acid in the stomach. Respiratory alkalosis can be induced by hyperventilation i.e. excessive exhalation of carbon dioxide from lungs too quickly causing too great a loss of H from the large reservoir. Anything that causes sustained rapid breathing can induce temporary alkalosis, e.g. hysteria (pop concert), hot baths, training.
Athletes such as marathon runners learn to control breathing so as to minimise alkalosis. Sprinters and swimmers who understand biochemistry tune their bodies for maximum effort. Strenuous bursts of muscle activity produce high levels of lactic acid as glucose is broken down for energy. Lactic acid can lower the pH of blood and cause muscle cramp/fatigue.
To counteract this, athletes will prepare by rapid deep breathing for 30-40 seconds before the race to hyperventilate and introduce temporary alkaline conditions that will help to neutralise the acidity arising from lactic acid.
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I have not tested reptile Albumin pH but my hunch is that it is 5.0 If the Alkalinity was raised would it kill a viable egg? Here is some Egg Albumin information for what it is worth.
An experimental study has been made of the adsorption of purified egg albumin, from aqueous solution, on collodion membranes. At protein concentrations of 4 to 7 per cent apparent saturation values were obtained which resembled closely the results obtained with gelatin, showing a maximum at pH 5.0 and lower values on either side of this region. Over large ranges of protein concentration, however, the curves for the adsorption from solutions removed in either direction from the isoelectric point exhibited a different shape from the hyperbola obtained in the neighborhood of pH 5.0. The addition of NaCl to solutions on the acid side tended to obliterate the effect of the pH difference; on the alkaline side it greatly increased the adsorption. The adsorption at 25° was about twice as great as that at 1°.
The theory of the swelling of submicroscopic particles, advanced to account for the adsorption behavior of gelatin, is not sufficient to explain the results obtained with egg albumin. It is suggested that the effect is related to alterations in the forces causing the retention of the protein on the membranes.
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Looks like a high Alkaline substrate is affecting the Albumin in the egg not so much the calcium on the outside of the egg.
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