378 



Hilda Kincaid 



It has therefore unfortunately to be admitted that Australian 

 soils being low in Phosphorus cannot give of this element 

 freely, with the result that plants grown here have to do with 

 a small amount, and therefore consequently animals feeding on 

 these plants obtain likewise a low supply. Kemembering how 

 widely distributed this element is in the body, and hoAv con- 

 servative the body is of it, and also the results of Hart and 

 McCollum on feeding animals with a low supply, it seems not 

 unwarrantable to suggest the possibility of undesirable physio- 

 logical features making their appearance as a consequence of 

 this low percentage in one of our chief foods. 



A few analyses of eggs were made. The eggs were all ob- 

 tained from different local sources. The results obtained 

 were : — 



Egg 1. 



AVt. with shell, grams 



Wt. edible part, undried, grams 



Wt. edible part, dried, grams 



Wt. ash of total edible part 



Per cent, water in undried edible part 



Total edible part contains, grams PoO,, 



Per cent. P.2O5 in the undried 



Per cent. P.^O,-, in the dried 



Per cent. P.,0. in the asli - 



60.5696 



54 3637 



15.1069 



0.5692 



0.327 

 0.601% 



•2.16% 

 57.49% 



Egg 2. 



Wt. with shell, grams - - - 59.7355 



Wt. edible part, undried, grams - - 53.0364 



Wt. edible part, dried, grams - - 14.0884 



Wt. a.sh of total edible part - - 0.543 



Per cent. H./) in the undried edible part - ^•^■4% 



Total edible part contains P.^O,, grams - 0.211 



Per cent, in the undried - - - 0.39% 



Per cent, iji the dried - - - l-^00% 



Per cent, in the ash - - - 38.89°/ 



Egg 3. 

 Total edible part contains P.^O,,, grams 

 Per cent. P-.O,, in the dried 

 Per cent. P.2O- in the egg shell 



0.3307 

 0.0160}/ 



