EFFICIENCY OF COMMERCIAL EGG CANDLING. 



cloudy yellow, and the yolk membrane becomes gradually weaker. 

 The contrast between the white and yolk is thereby reduced, and de- 

 tection of the condi- 



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tion of the <dgg by 

 candling is rendered 

 more difficult. 



It was observed in 

 the different lots of 

 eggs candled that the 

 number of bad eggs 

 not distinguishable 

 by candling varied 

 to practically the 

 same extent as the 

 bad eggs miscandled 

 (Table 1). As men- 

 tioned in connection 

 with the miscandled 

 group, the number 

 present depends very 

 largely upon the 

 original quality of the eggs. Green-white and sour eggs, two of the 

 important members of this group, are frequently found among eggs 

 with soiled, wet, or broken shells. These two types of bad eggs are 

 caused by bacteria which enter the eggs through the shells. 



Table 2. — Efficiency of candling in detecting bad eggs. 



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Fig. 1.- 



Observations on similar grades of eggs candled 

 before and after storage. 





Num- 

 ber. 







Tsrpes missed by candling. 



Kind. 



Types detected 

 by candhng. 



Distin- 

 guishable by 

 candUng. 



Not distin- 

 guishable by 

 candling. 





Num- 

 ber. 



Per 

 cent. 



Num- 

 ber. 



Per 

 cent. 



Num- 

 ber. 



Per 

 cent. 



Bad eggs from 187 cases (67,330 eggs) com- 

 mercial storage packed eggs: 

 Black rots 



340 

 122 

 232 



35 

 505 

 169 



30 

 450 



20 

 188 



65 



340 

 122 

 226 



33 

 453 

 133 



23 



302 



5 



100 



100 

 97.41 

 94.29 

 89.71 

 78.70 

 76.67 

 67.12 

 25 





 

 6 

 2 



52 

 36 

 7 

 148 

 15 











2.59 



5.71 



10.29 



21.30 



23.33 



32.88 



75 







Heavily stuck yolks .• 







Moldy eggs 







Large embryos 







White rots 







SUghtly stuck yolks 







Blood rings 







Mixed rots 







Bloody whites 







Green whites 



188 

 65 



100 



Eggs with bad odor and normal appear- 

 ance 











100 















Total 



2,156 



1,637 



' '75." 94" 



266 



"i2.'34' 



253 





Per cent 



11.72 













