564 ANNUAL REPORTS OF THE DEPARTMENT OF AGRICULTURE. 



tiires, were also examined and the results submitted for publication 

 under the title "A Study of the Enzyms of the Egg of the Common 

 Fowl." 



Kggs have also been studied for the rate of loss of water from the 

 wliite at varying temperatures and the diffusion of water into the 

 yolk, the results having been given in Circular 83, "Deterioration of 

 Eggs as sliown by Moisture Content." 



A special study of moldy eggs has been made, looking toward a 

 knowledge of this condition in eggs and their consequent unfitness 

 for food. The penetration of egg shells by molds and bacteria has 

 also been under investigation. 



Conclusions. 



The need for personal contact with the industries handling poul- 

 try and eggs has been more forcibly emphasized during the past year 

 than before. It is not possible, with the small field force, to extend 

 the application of better methods by individual visits; hence an 

 effort is made to meet the men at their own industrial gatherings or 

 at special meetings arranged by the industry forces. Accordingly, the 

 members of the staff of the food research laboratory have addressed 

 19 different meetings of about 7,500 people in various parts of the 

 country. These gatherings included meetings of shippers of per- 

 ishables, railroad men, warehousemen, middlemen, producers, con- 

 sumers, and educators. 



Ninnbcr of samples examined and analyses made. 



BACTERIOCHEMICAL IK VESTIGATIONS. 



The principal bacteriochemical investigations conducted at Wash- 

 ington during the past year concern the conditions surrounding the 

 oyster, clam, frozen and desiccated egg, and gelatin industries. A 

 study of the influence of frozen and desiccated egg products on labo- 

 ratory animals was made. Numerous examinations were made of 

 shell eggs of known history, making separate determinations from 

 the albumen and yolk. 



Several State health authorities have cooperated in the examination 

 of the waters, oysters, and clams from various localities. As a result, 

 many oyster sections which have shown pollution have been closed as 

 a source of edible oysters. 



In connection with other laboratories, many examinations have 

 been made of gelatin (see p. 577), dairy products, infant foods, 

 cattle feeds, tomato products, and water. 



