Subject: density of a hard boiled egg vs. a raw egg, any difference?

I read somewhere but dont remember where, that once the albumin of an egg 
is denatured, such as in a  hard boiled egg, it sinks in water, vs. a raw 
egg. I know there is a semipermeable membrane in the egg and that the 
shell is somewhat porous.  I also know that there is more air in a raw egg 
before it is heated and made hard. Could the protein be denaturing and 
expelling the air when heated through the membrane/shell while allowing 
water in which gets trapped between the protein chains? This would make 
the egg denser (the additional water). Has anyone out there heard of there 
being any density differences between hard boiled eggs and raw ones?

Re: density of a hard boiled egg vs. a raw egg, any difference?