EXAMINATION OF FROZEN EGG PRODUCTS. 15 



In white. — For total solids, 13.98 to 14.63 per cent; for ether extract, 

 0.03 to 0.07 per cent; for ammonia nitrogen, 0.4 to 0.8 milligram 

 per 100 grams; for reducing sugar, 0.37 to 0.48 per cent. As many 

 as 290,000 bacteria per gram were found. 



4. The variations in chemical composition (Tables 5, 6, and 7), as 

 would be expected, closely parallel the length of time the eggs were 

 stored. 



In whole egg.— The total solids tend to increase slightly; the ether 

 extract to decrease ; the ammonia nitrogen to show little change during 

 the first eight months, after which there was a marked increase; the 

 acidity of fat to increase markedly ; and the reducing sugar to decrease 

 during the first eight months, after which there was a marked increase. 



In yolk. — All of the chemical constituents tend to increase mark- 

 edly, with the exception of the reducing sugar, which tends to decrease 

 during the first eight months, after which there was a marked increase, 



In white. — The total solids tend to decrease slightly, followed by an 

 increase; the ether extract and ammonia nitrogen to show little change ; 

 the reducing sugar to decrease and then to increase markedly. 



5. The changes in the total solids and ether extract in storage eggs 

 (Tables 5, 6, and 7) are believed to be due primarily to evaporation 

 of moisture through the shell of the egg, and secondarily to decompo- 

 sition. The changes in ammonia nitrogen, acidity of fat, and reduc- 

 ing sugar are believed to be due primarily to decomposition and 

 secondarily to evaporation. The decrease in the substances meas- 

 ured as reducing sugar by the method employed is believed to be 

 due to a biological decomposition of true reducing sugars, while the 

 marked increase which was noted on longer storage is believed to be 

 due to the breaking down of some of the ovomucoid, which is a glyco- 

 protein and on hydrolysis yields a reducing substance, probably 

 chondroitin-sulphuric acid. This may break down into glucosamine 

 or some similar substance. 



6. As showing the deterioration which takes place, especially in the 

 yolk, on long storage, the results obtained from May eggs which had 

 been in cold storage for 13 months (Tables 5, 6, and 7) are of more 

 than passing interest. These eggs looked edible, but were considered 

 inedible because they had a slight odor and taste resembling damp 

 fillers, and were markedly shrunken, with somewhat weak yolks and 

 with whites slightly tinged with yellow, probably due to diffusion from 

 the yolks. The average results obtained were: 



In whole egg. — For total solids, 29.34 per cent; for ether extract, 

 10.88 per cent; for ammonia nitrogen, 3.2 milligrams per 100 grams; 

 for acidity of fat, 1.68 cc. of N/20 sodium ethylate required per gram; 

 for reducing sugar, 0.39 per cent. No bacteria were found in the 

 one sample examined. 



