78 THE CHEMISTRY OF THE EGG. 
Dr. Pavy quotes from Letheby these figures: 
WATER ALBUMEN FATS SALTS 
Entire egg 74 14 1025 1 
Yolk ae 16 BOT {3 
White 78 20.4 1.6 
Konig gives for the different parts of the egg: 
WATER NUT.SUB. FAT ASH 
Whole egg 74 125 12 ‘| 
White of egg 85.0 13 0.25 0.5 
Yolk < 1% 51 16 S15 I 
The average egg weighs a trifle less than two 
ounces. Seven to ten are required for one 
pound. 
1 lb. shelled eggs: 
OZ GR 
Water Sr Sage 66 
Protea <2 Sa 0 
Fat ey eS ce 
Salt 2 swt Saison 
