14 BULLETIN 846, U. S. DEPARTMENT OF AGSICHLTUKE. 



DISCUSSION OF RESULTS OF PRELIMINARY INVESTIGATION. 



The following facts are evident from the data given in Tables 1 to 

 7, inclusive: 



L The analytical results agree remarkably for all egg samples exam- 

 ined, whether they were purchased and examined in New York, 

 Philadelphia, Washington, Chicago, or San Francisco, This is true 

 for eggs opened as soon after being laid as possible, as well as for those 

 which were held in cold storage for approximately equivalent periods 

 of time. From the regulatory point of view this is important, since 

 it shows that but one basis of judgment as to quality is necessary for 

 the whole of the United States. 



2. The limits of variation (Tables 1, 3, and 4) found in the freshest 

 eggs obtainable, opened aseptically in June and July, were as follows : 



In whole egg.- — For total solids, 25.96 to 27.19 per cent; for ether 

 extract, 9.31 to 11.01 per cent; for ammonia nitrogen, 1 to 2 milligrams 

 per 100 grams; for acidity of fat, 1.21 to 1.72 cc. of N/20 sodium 

 ethylate required per gram; for reducing sugar, 0.29 to 0.36 per cent. 

 No bacteria of any kind were found in any of the samples examined 

 for bacteria. 



In yolk. — For total solids, 46.93 to 50.90 per cent; for ether extract, 

 24.49 to 28.78 per cent; for ammonia nitrogen, 2.5 to 3.1 milligrams 

 per 100 grams; for acidity of fat, 1.44 to 1.96 cc. of N/20 sodium 

 ethylate required per gram; for reducing sugar, 0.08 to 0.20 per cent. 

 No bacteria of any kind were found in any of the samples examined 

 for bacteria. 



In white. — For total solids, 11.80 to 12.83 per cent; for ether 

 extract, 0.01 to 0.12 per cent; for ammonia nitrogen, 0.0 to 1.2 milli- 

 grams per 100 grams; for reducing sugar, 0.31 to 0.46 per cent. No 

 bacteria of any kind were found in any of the samples examined for 

 bacteria. What is meant by formula values is explained on page 66. 



3. The limits of variation (Tables 5, 6, and 7), found in April and 

 May eggs which had been held in cold storage from four to eight 

 months and which were opened aseptically, were as follows: 



In whole egg. — For total solids, 27.88 to 28.20 per cent; for ether 

 extract, 10.52 to 10.80 per cent; for ammonia nitrogen, 2.6 to 2.7 

 milligrams per 100 grams; for acidity of fat, 1.50 to 1.83 cc. of N/20 

 sodium ethylate required per gram; for reducing sugar, 0.31 to 0.36 

 per cent. No bacteria of any kind were found in any of the samples 

 examined for bacteria. 



In yolk. — For total solids, 39.43 to 43.05 per cent; for ether extract, 

 19.24 to 22.09 per cent; for ammonia nitrogen, 3.8 to 4.9 milligrams 

 per 100 grams; for acidity of fat, 1.53 to 1.82 cc. of N/20 sodium ethy- 

 late required per gram; for reducing sugar, 0.18 to 0.23 per cent. 

 As many as 260,000 bacteria per gram were found. 



