30 PRELIMINARY COLD STORAGE STUDIES. 



The nitrogenous substances present in the boiled eggs examined 

 show a change in the amount of coagulable proteid, which decreases 

 during the storage of the eggs. The analytical data on the sepa- 

 rated whites and yolks in a cooked state show a rise in the water 

 content of the yolks of the storage eggs and a decrease in this con- 

 stituent in the case of the whites. 



The amido-nitrogen figures show a tendency to decrease in the 

 case of the cold-storage eggs, but this effect is not uniform, and con- 

 sequently no definite conclusion can be drawn as to a change in 

 amount of amido nitrogen in cold-storage eggs. The proteose and 

 peptone nitrogen content of cold-storage eggs shows a tendency to 

 increase. 



The reaction of the yolks, both fresh and those stored for 19.8 

 months, were slightly acid, while in both cases the whites gave an 

 alkaline reaction. This acid reaction of the yolks of the storage 

 eggs was about one-half as strong as in the case of the fresh eggs. 



CONCLUSIONS. 



Eggs in storage for one year show a loss of weight equivalent to 

 10 per cent of the total weight, which loss is largely water from the 

 whites. Eggs after storage for 16.5 months lose their power of 

 cohesion and emit a characteristic musty odor a few hours after 

 opening. A lowering of the amount of coagulable proteid of the 

 boiled sample is indicated, as well as a change in reaction and a 

 lower percentage of lecithin phosphorus in the storage eggs. An 

 increase in the lower nitrogen bodies, proteoses and peptones, accom- 

 panies the decrease of coagulable nitrogen in the boiled samples of 

 storage eggs, while there is apparently a tendency for the amido 

 bodies to decrease. 



