Smart Egg Incubator System

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Smart Egg Incubator System

Chapter 1

Introduction

1.01Background Information

Egg incubation is the process by which eggs are kept warm under

specific temperature and humidity so that the embryo inside can develop

and hatch after the specific number of days. The most vital factors of

incubation are constant temperature and humidity which has to be

maintained over a period of days. Naturally, this process is carried out by the

animal either by laying on it called brooding or burying it under the ground

using geothermal heat or the heat generated from rotting vegetable

material, effectively created to form a giant compost heap.

The humidity is also critical. If the air is too dry the egg will lose too

much water to the atmosphere, which can make hatching difficult or

impossible. As incubation proceeds, the egg will normally become lighter,

and the air space within the egg will normally become larger, owing to

evaporation from the egg. Therefore to ensure the hatching of the eggs,

adequate humidity is much needed.

With the development in agricultural sector and its commercialization,

this natural process cannot keep pace with the vast increase in the

population of the world that has increased demand for food. In order to

increase food production to sustain the growing population, devices and

mechanisms that can aid agricultural productions are of paramount need.

One of such devices is the Egg Incubator. An Egg Incubator is a device

that provides constant temperature and humidity for the egg under

incubation through hatching, invariably taking up the job of an animal over

the specific period of days. This process can be termed artificial.

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1.02. Aims of the Project

1. To develop a device that will aid agricultural industry to

increase productivity in poultry production.

It is quite obvious that a poultry animal cannot incubate as many eggs as

needed for industrial production, therefore, through this project, as little as

50 eggs can be incubated at a time and with a bigger construction as much

as 300 eggs can be incubated.

2. To develop a device that will be automatic and user friendly to

reduce stress of monitoring and which will ensure maximum

productivity.

There are certain characteristics of the natural conditions which must be met

to ensure maximum output from the system. This system will be designed to

meet such. However, by making it to perform the major functions

automatically and the ability to monitor and control it with GSM base

function, it will lessen the stress on the operator and will help to avoid

human errors which could arise from failure to attend to the incubator as at

when due.

3. To develop a device that will be able to incubate different

types of egg, thus reducing the cost of acquiring different types of

incubator.

Virtually all poultry eggs can be incubated, thus, with this design; it will be

possible to use it for incubating various types of eggs. The difference in the

conditions necessary for each type of egg will be adjusted using PIC control.

1.03. Objectives of the Project

The project is designed to meet the following characteristics:

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1. Variable Temperature and Humidity for various eggs: this design

is aimed at using the incubator to incubate various types of eggs. These

eggs have different incubating conditions; as such the incubator parameters

should be adjustable.

2. Automatic Temperature and Humidity control: this is to ensure

that the temperature and humidity are maintained at the required values.

3. Automatic Egg roller: for proper embryonic development, it is

necessary for the egg to be exercised to avoid at least three (3) times a day

during the incubation period except for the last 3 days.

4. Use of Programmable Integrated Circuit to control the system:

this will give the opportunity of manipulating the characteristics of the

incubator as needed through instructions stored on the PIC as codes and will

also reduce the size and weight of electronics components that are required.

5. GSM Based monitoring and Control: the incubator needs adequate

and prompt attention to ensure good result, so, through the GSM Module, the

operator will be able to monitor the device by receiving generated SMS on

phone and send instruction back to the device if any special action is

required.

6. Input keyboard and LCD Display: the input keypad will be used to

input and select data when operating the device, whereas the LCD will

display the output to ensure proper monitoring.

7. Optional power backup: due to the epileptic power supply of the

nation, the eggs in the incubator may be affected negatively if the power is

out for long, as such, there will be power backup to cater for this

shortcoming.

1.04 Scope of the project

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The scope is to design a system that can control the temperature and

humidity automatically according to the parameters required of the egg

under incubation. It will also provide the operator with over distance

monitoring and controlling of the incubator with the use of GSM module

operation.

1.05 Goals of the Project

1. The incubator will help poultry farmers to increase production.

2. The incubator will be used to incubate different types of egg.

3. The operation of the incubator will be smart, thus lessen human stress

and errors which could arise from lack manual monitoring.

4. It will reduce cost of purchasing different types of incubator for

different egg types.

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Chapter 2

Literature Review

2.00What brought about Egg Incubator?

There are two major issues that resulted to the need for devices such as an

egg incubator; the industrialization and commercialization of agricultural

sector. With increasing rise in the world population, as expressed by

statisticians it was observed that the existing conventional Agricultural

practices known would not be able to keep pace with the expected rise in the

world population from about 5.3 billion in 1990 to about 9.03 billion in 2020.

The need to look for new resources therefore has never been greater than

now. Therefore, improvements in such practices are demanded from all

sectors of the human existence.

In the early age of human race, foods are cultivated for immediate family

consumption alone and there was no need for selling and buying. But, as the

population increases, people engaged in other aspects of life like engineering

works, administration and civil works which reduces the number of those

involved agriculture. These people needed food to survive and as such those

who choose to remain in agriculture needed to expand their production in

order to have something left to sell. By this, commercialization of agriculture

started.

However, with the advent of industrialization, where there is organized

economic activity connected with the production, manufacture, and or

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construction of a particular product or range of products, the need for

devices that will aid and increase the productions are much necessary.

One major way through which production has been increased in agriculture

is through the mechanization of processes. Mechanization which is use

machinery to do something: to change a process so that it is performed by

machinery instead of human or animal labour. Through this much more can

be produced with less effort and in lesser time.

2.01Embryo Development (based on hen)

Growth of the Embryo; the fertilized blastodisc (now called the blastoderm)

grows and becomes the embryo. As the embryo grows, its primary food

source is the yolk. Waste products (like urea) collect in a sack called the

allantois. The exchange of oxygen and carbon dioxide gas occurs through

the eggshell; the chorion lines the inside surface of the egg and is connected

to the blood vessels of the embryo. During the Incubation Period; the embryo

develops inside the egg for 21 days, until a chick pecks its way out of its

eggshell and is hatched.

The stages of the development are highlighted below. These stages are

similar for all egg types except the variation of days of incubation.

Developments Days

The yolk is dropped from the ovary into the

unfundibilum where it is fertilised by the male

sperm if present.

The embryo commences development while the

yolk travels down the egg canal. Here it receives

coatings of white.

The egg progresses to the shell gland where it

receives membranes and forms the shell itself.

This process takes approximately 20 hours, in

Fertilization and first

24hours

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which time the embryo grows to about 4mm in

diameter. The egg is laid.

After the egg is laid it cools and growth slows or

stops. Many birds (but not all) accumulate a

‘clutch’ of eggs before commencing incubation.

During this ‘storage’ time temperature is

preferably between 0 and 20°C but some

species tolerate more extreme temperatures.

However, embryonic death is a risk if extremes

are maintained. In the first day of incubation a

line called the primitive streak appears.

This allows the formation of a third layer of cells.

From these new cells the organs of the body will

form. The cells are made up in three layers

called ectoderm, mesoderm and endoderm.

Ectoderm forms the skin, feathers, beak,

nervous system, claws eyes and mouth.

Mesoderm forms the skeleton, muscle, blood

and reproductive organs. Endoderm forms the

respiratory organs, secretary system and

digestive system.

By the end of the first day’s incubation, the

head, eyes, nervous system and blood island

have started to form. The heart is formed on the

second day and is functioning by 44 hours.

2 days

On the fourth day the heart changes from its

simple form and becomes a fully formed beating

heart.

During this time extra membranes are formed to

produce the amniotic sack. The embryo will now

float in the amniotic fluid for the rest of

4 days

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incubation.

The amniotic fluid and turning of the egg ensure

the embryo orients itself correctly for hatching.

By the fourth day, legs and wing buds begin to

form and the heart is still positioned outside the

body.

By six days the legs and wings are almost

complete, and by eight days feathers are

appearing.

On the 9th day the embryo starts to look like a

chick. The heart is now within the body with

blood circulation to the outside via the

umbilicus.

By ten days the bones are now being formed.

10 days

Thirteen days into incubation and the down is

apparent and is coloured.

By sixteen days the beak, leg scales and claws

are almost complete.

The albumen is used up with just the yolk

remaining.

The amniotic fluid decreases and the yolk then

acts as a food source.

By the nineteenth day the yolk is incorporated

into the body.

The ability of the embryo or now ‘chick’, to get

oxygen through the shell and into the blood

system is now limited. The carbon dioxide levels

in the blood therefore rise dramatically, which

causes twitches in the chick’s neck muscle. The

beak then forces its way into the air cell at the

large end of the egg.

14 days

17 days

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The beak now opens for the first time and the

lungs inflate. This causes the blood system to

circulate within the lungs. This is time of great

stress for the chick, where any deficiencies

become apparent.

The stress is so much that it will kill chicks that

are not strong enough, usually those who have a

lack of group B vitamins.

The chick continues to try to breath in earnest,

which causes more twitching and hopefully a

breakout through the shell. This process forces

the beak out and chips a small hole in the shell.

The legs push the chick slightly to the side so

next time there is a twitch the next piece of shell

will fall off. This continues all the way round the

shell until the end of the shell falls off.

The chick has an egg tooth, which helps with

this hatching process.

The tooth falls off soon after hatching.

After the end falls off the chick kicks itself out of

the shell. The old blood vessels and membranes

remain in the shell.

20 days

21 days

2.02Basics of an Egg Incubator

The basics of an egg incubator are the temperature and humidity. For a

successful and high hatchability of the eggs under incubation, the

temperature and the humidity conditions must be maintained at certain

levels during the incubation process.

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These basics can be further breakdown as a result of researches on ways to

improve the functionality of the egg incubator. It is realized that all bird eggs

require five environmental conditions to be controlled to enable the correct

development of the embryo:

The egg must be maintained at the right temperature to enable the

metabolic processes within the developing embryo to occur at the

correct rate.

The egg loses water through pores in the shell. The humidity of the air

around it must be controlled to ensure the right amount of water is lost

over the incubation period.

The egg must be frequently turned and carefully positioned so that the

embryo passes through fresh nutrients in the white of the egg, while

forming in the correct position for hatching.

The egg “breathes” so there must be a supply of fresh air to provide

oxygen and to remove waste carbon dioxide.

Eggs are susceptible to infection so the incubator must provide a

clean, disinfected environment.

2.03Types of Egg Incubator

Incubators may be classed as Still Air, Forced Draft and Contact types

according to how air is circulated. Contact incubators are a new generation

of machines designed to mimic natural incubation much more closely.

2.03.1 Still air incubators

Still air incubators are the most basic form of incubator. A still air incubator is

basically an insulated box consisting of:-

A Heating element

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A Thermostat or temperature controller to control temperature

Egg tray

A thermometer to measure the air temperature

A tray for water

Some machines may have an hygrometer for humidity measurement

Some machines may have turning mechanism for automatic turning of

eggs

The air inside a still air incubator is circulated by convection. As the air is

heated it expands and rises to the top of the incubator. The amount of

airflow achieved in a still air machine is therefore determined by the ratio of

air temperature inside the box to outside. The lower the air temperature

outside the box, the greater the airflow inside. To achieve good air

circulation, air inlets are usually positioned in the base and top of the

incubator, so that fresh air enters through the base and warm air leaves

through the top. Inside a still air incubator, the warm air moves towards the

top so different temperatures will be recorded at different levels. It is

therefore important that a still air incubator is kept on a level surface and

that eggs are all of similar size.

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2.03.1 Forced Draft Incubator

The forced draft machine was developed to overcome temperature gradient

problems throughout the incubator. In a forced draft incubator a fan is used

to circulate the air, which gives a uniform temperature throughout the

machine.

The air temperature surrounding the egg is therefore constant and

positioning of the thermometer and temperature sensor is less critical. Eggs,

too, can be of differing size and set in trays at different levels.

Using a forced draft incubator also allows the use of a Wet Bulb

Thermometer, which can be used for the accurate reading of humidity. It is

of more importance to control humidity in a forced air machine to prevent

the higher airflow drying the eggs.

2.03.1 Contact Incubators

Contact Incubation mimics the natural incubation process that occurs in the

nest.

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The most striking difference between natural and artificial incubation is the

fact that the natural parent provides warmth by contact rather than

surrounding the egg with warm air. This may not at first sight seem

significant but important research studies carried out by J. Scott Turner at

New York State University and the University of Cape Town has revealed

major unsuspected differences in thermal behaviour of eggs incubated by

contact rather than convection. Crucially, eggs in a forced draft incubator

have near uniform temperature throughout incubation; there will be some

increase in embryonic temperature towards the end of incubation as a result

of increased metabolism but otherwise the whole egg will remain near

incubator air temperature. By contrast, eggs incubated naturally or by

contact, have significant temperature differences. Heat is entering the egg

over a relatively small brood patch, which is therefore warmer than other

regions of the egg and is being lost from most of the remaining shell area,

which is cooler.

In contact incubation, the embryo temperature tends to fall at later stages of

incubation as a result of the embryo’s own blood circulation which becomes

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significantly more important than embryonic metabolism in determining

temperature distribution and heat flow within the egg, quite contrary to

previous understanding which assumed metabolism to be dominant and

cause egg temperature to rise. The inevitable fact that the embryo grows

larger and must move from its original position on top of the yolk sack

downwards in the egg to cooler regions also tends to reduce embryonic

temperature as incubation progresses. These important findings emphasize

surprising differences between natural and artificial incubation, but there are

others. Eggs in nature are certainly subjected to a cycle of warming and

cooling coupled with ventilation as the parent bird leaves the nest to feed

and defend territory.

The first manufactured contact incubator, Brinsea’s ‘Contaq’ incubator

should be viewed as replacing the natural Bird and Nest combination. The lid

with the attached ‘skin’ mimics the functions of an incubating parent;

providing warmth by contact with the tops of eggs, but also the facility to lift

from the eggs periodically and in doing so, causes a substantial influx of

fresh air in the manner of a bird standing or leaving the nest. The skin is

gently but firmly pressed against the eggs by a low positive pressure of air,

ensuring good thermal conduction.

The egg chamber substitutes for the ‘nest’ in providing a safe, protected

environment for the eggs, with provision for air to be induced through the

nest material which enables the operator to exercise control over the degree

of ventilation of eggs. Nests of different species have very different

characteristics, particularly with respect to gas permeability. This in turn

affects water loss from eggs, so it is necessary to adjust the amount of nest

material accordingly. Where required, additional humidity is introduced to

the egg chamber automatically. The ideal combination of nest material and

humidity setting is best determined by weighing eggs and monitoring water

loss. The egg chamber is not directly heated.

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2.04Incubation Conditions

The table bellow presents the basic incubation conditions for various eggs,

classifying them under the types of incubators.

The eggs should be turned at least two (2) times and not more than five (5)

times in a day, while there should be no turning during the last three (3)

days of the incubation.

The humidity, during the last three (3) days is expected to be raised by

about 30%. This is to make the shell soft and easy to crack by the hatching

baby.

Species of EggIncubation

Period

(Days)

Still / Forced AirIncubation

ContactIncubation

TemperatureºC (ºF)

HumidityRH%

TemperatureºC (ºF)

HumidityRH%

Hens 21 37.5 (99.5) 40 – 50 39.5 (103.1) 40 – 50

Pheasant 23-27 37.3 (99.1) 40 – 50 39.7 (103.5) 40 – 50

Partridge 23 – 24 37.5 (99.5) 40 – 50 39.5 (103.1) 40 - 50

Quail 16-23 37.3 (99.1) 40 – 50 39.7 (103.5) 40 – 50

Ducks 28 37.5 (99.5) 45 – 55 39.5 (103.1) 45 – 55

Geese 28 – 32 37.3 (99.5) 45 – 55 39.5 (103.1) 45 – 55

Falcons 31 – 33 37.0 (98.6) 40 – 45 39.0 (102.2) 40 – 45

Merlins 28 – 32 37.5 (99.5) 50 39.5 (103.1) 50

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Kestrels 27 – 29 50 50

Barn Owl 30 50 50

Tawny Owl 29 50 50

Snowy Owl 33 50 50

Amazons (Parrots) 24 – 29 37.3 (99.1) 35 – 45 39.0 (102.2) 35 – 45

Macaws (Parrots) 28 – 30 37.3 (99.1) 35 – 45 39.0 (102.2) 35 – 45

Love Birds (Parrots) 22 – 24 37.3 (99.1) 35 – 45 39.0 (102.2) 35 –45

African Grey (Parrots)

26 – 28 37.3 (99.1) 35 – 45 39.0 (102.2) 35 – 45

Sulphur Cockatoo (Parrots)

29 – 31 37.3 (99.1) 35 – 45 39.0 (102.2) 35 – 45

Electus (Parrots) 28 37.3 (99.1) 35 – 45 39.0 (102.2) 35 – 45

Rhea 35 – 40 36.0 (96.8) 20 – 25 38.0 (100.4) 20 – 25

Emu 49 – 52 37.0 (98.6) 20 – 25 39.0 (102.2) 20 – 25

Ostrich 40 – 43 36.4 (97.5) 20 – 40 38.4 (101.0) 20 – 40

This project work is based on the forced draft/forced air incubator, with

improvements on display and user monitoring and controlling via the usage

of GSM.

Smart Egg Incubator System

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