EXPERIMENTS WITH DRIED EGG PRODUCTS. 



33 



TABLE 19. Commercial desiccated yolks ivith and without sugar, examined Sept. 11, 



1909, to Mar. 29, 1911. 



(Commercially prepared; kept at about 34 C. during the experiment; liquid stock was not examined.) 



1 B. coli not present in 0.001 gram. 



The decrease in bacterial content was decidedly more marked in 

 the case of the dried eggs containing sugar. 



TABLE 20. Commercial desiccated whole eggs for tanning purposes, examined Sept. 11, 



1909, to Mar. 29, 1911. 



(Commercially prepared; kept at about 34 F. during the experiment; liquid stock was not examined.) 



TABLE 21. Imported dried albumen examined Mar. 4, 1910, to Apr. 25, 1911. 



Minimum bacteria per gram . 

 Maximum bacteria per gram . 

 Average bacteria per gram . . . 

 ' sxamined... 



65,000 



148.000,000 



13,126,000 



75 



