EXAMINATION" OF FROZEN EGG PRODUCTS. 17 



10. A comparison of the average results for acidity of fat of 1.49 



and 1.72 cc. of N/20 sodium ethylate required per gram, respectively, 



in whole egg (Table 1) and in yolk (Table 3), both prepared from the 



freshest eggs obtainable, shows that higher figures were obtained in 



the case of yolk. Theoretically, the figures should be identical, or 



very nearly so. It is possible that this difference is due to the 



removal of substances from the white of the egg by the solvent or by 



the presence during drying of a relatively large amount of protein in 



the whole egg. For a tabular summary of this discussion see Table 



26 (page 76). 



PROGRESS OF THE INVESTIGATION. 



PREPARATION OF SAMPLES. 



Early in August, 1917, under the supervision of two representatives 

 of the Bureau of Chemistry who have had wide experience in grading 

 eggs both before the candle and while out of the shell, the frozen egg 

 samples were prepared in four commercial houses which are as well 

 equipped as the average breaking plant. In candling and grading 

 the - eggs and in preparing the samples representatives of the manu- 

 facturers were always present. The manufacturers showed a most 

 gratifying spirit of cooperation throughout the entire investigation. 

 During the preparation of the samples careful records were made of 

 all the available information concerning the past history of the 

 breaking stock and its distribution. As far as possible records were 

 also kept of the number and kinds of eggs which entered ea,ch sample. 

 In the case of the samples designated as commercial in Tables 8 to 23 

 the manufacturers were allowed to follow their own grading, of which 

 the Bureau representatives kept a careful record. In the samples 

 designated as experimental the grading was done by the Bureau of 

 Chemistry representatives. 



The Department of Agriculture has taken the position that only 

 two grades of frozen egg material should be prepared — na'mely, food 

 egg and tanners' egg. 1 Several manufacturers, however, prepare 

 more than one grade of food product. For this reason experimental 

 samples presumably of more than one grade were prepared, but this 

 fact is not to be considered as indicating the approval of the Bureau 

 of Chemistry of such a procedure commercially. In a number of 

 cases a,s nearly as possible identical types of samples were prepared 

 in several different houses with different raw materials, different 

 equipment, and different breakers. 



iU S.-Dept. Agr. Bui. 224, p. 21. 

 153352°— 20— Bull. S46 2 



