In 1937, Raymond Haugh developed a unit of measurement that determines the amount of protein in the egg and its freshness. The Haugh Meter is a micrometer that measures the thickness of the albumen (egg white) closest to the yolk. The thicker the egg white, the fresher the egg. This along with the weight and thickness of the shell determines the quality of the egg. This Haugh Meter was used in the poultry unit at South Dakota State University.