THE CHEMISTRY OF THE EGG. 79 
Reckoning the weight at two ounces, and 
deducting one tenth for the weight of the shell, 
the dry constituents of the egg would be: 
Nitrogenous matter 110 er. 
Fatty “c QQ « 
Saline 6 tie 
A trace of sugar is often present in the egg, 
also of soda and starch. 
The type of all nitrogenous foods is albumen, 
found in its purest natural form in the white of 
the egg. It corresponds to the fibrine of meat, 
the gluten of grains and the caseine of milk. 
The presence of sulphur is shown by the 
black stain which appears on silver spoons used 
with eggs. While fresh it may be removed by 
salt; afterward by rubbing with whiting. 
The offensive smell of aged eggs is caused by 
the combination of the hydrogen in the air with 
the sulphur and phosphorus of the egg. 
