EXAMINATION OF FROZEN EGG PRODUCTS. 



51 



5 



bO 



CO 



P. 



'3 



a 



COO 



M 



o 



o B « 

 o <-> • 

 . teioq 



































































Alkali 

 producers, 



37° C, 

 48 hours. 



































































Acid 

 producers, 



37° C, 

 48 hours. 



































































O „■ 



Co J- 



un o 

 £ if'* 3 



03 































































CD 



*CD 

 Ci 



I* 



a 



Plain 

 agar, 20° C, 

 120 hours. 

































































is 



T3 



- 



CD 



a 



C3 



e 

 6 



OS 



jj.g 



>> 



P4 



d 



CD 



"3 



a 

 a 5 



o 



CO 



o 



-a 



o 











be 

 G 

 o 

 u. 



T3 a 



C 









a 



"a 



i. 



c 



t- 

 c 

 ■c 



C 













d 



CO 



"3 



a 



IT 



3 



o 



u 



o 



T3 

 O 







n 

 o 

 o 



_ojH 



C CO 



13 ™ 



o o 

 So 



W 



CO 

 +3 



CD 



a 



o 

 O 



.M o 

 02 "^ 



CDO 









o 



o o 









o 







OO 





o 







+ + 





+ 





o"3 

 i-i-d 



oo 









o 



o o 









o 







oo 





o 







o o 





o 





Re- 

 duc- 

 ing 

 sugar 

 as 

 dex- 

 trose 

 (wet 

 basis). 



Per ct. 

 0.25 

 .24 

 .24 

 .25 

 .23 



^ 



o 

 cc 



or- oo 



CN CM CN 



CT> 

 CN> 





OrtCOrt 

 CN CC CN CC 



CT) 

 CN 



CT) CC CC CC f-f 

 O .-* H i-l i-l 



-\ 





Acidity 

 of fat 

 as N/20 

 sodium 

 ethy- 

 late. 



Cc. per 

 gram. 

 1.99 

 2.32 

 2.28 

 1.81 

 2.37 



CN 



1.88 



2.22 

 2.19 

 1.93 

 2.11 



O 

 CN 



1.93 



2.31 



•1.82 

 1.99 



O 

 CN 



3.26 

 3.68 

 3.63 



3.15 

 3.59 



CO 

 - 



CC 



•6 



CD 



C3 ^ 



•2 c.Q 

 G a* w 



O boc3 



fc-s'- 3 



Mg. per 

 100 



grams. 

 4.2 

 4 9 

 3.6 

 4.7 

 3.8 



CN 



GO OlOOO 

 CN rr CN CN CN 



o 

 cc 



-H Tt< t>. t>» CT) 



CCCC CN CN CN 



O 



CC 



11.2 

 13.3 

 11.6 



9.8 

 13.3 



00 



> 



O 

 CD 



a 



2d 



+^> o 

 ^■■3 



Mg. per 



100 

 grams. 

 4.5 



rH05T)< 



■„ 



CN CN 



OO) 

 CNCN 



00 

 N 



cc 

 / 



o 



COCOHOtii 

 CCCC CCCN CC 



cc 



13.2 

 12.6 

 12.8 



13.0 

 12.6 



00 

 CN 



% 



"3 

 CD 



Ether 

 ex- 

 tract 

 (wet 

 basis). 



Per ct. 

 11.42 

 11.41 

 11.34 

 11.49 

 11.32 



O 

 -** 



O CN CT 

 00 CT)Cf 



O OC 



OO 



-HO 



10.97 



11.29 

 11.32 

 10.44 



o 



11.28 

 11.36 

 11.41 



11.63 

 11.22 



OC 



a 

 >> 



Total 



solids 



(wet 



basis). 



Per ct. 

 28.65 

 28.63 

 28.01 

 28.04 

 28. 60 



00 

 CM 



27.89 



28.14 

 27.90 

 27. S4 

 27.55 



o 



00 

 CN 



28. 27 

 27.63 

 28.14 

 27.83 

 26. 69 



CN 



27.98 

 28.37 

 28.19 



28.07 

 29.11 



CO 



p-i 



Odor 

 when 

 ana- 

 lyzed. 



. bo 



*§* 



c«i3 c- 



o 



Average . 



Eggy.... 



Strong. . . 

 Fair 





CO 



bo 



03 



bo 



a - 



o 



Average . 



Moldy. . . 

 Sour 

 Sour and 

 putrid. 



Moldy... 

 Average . 



Ini- 

 tial 

 of 

 ana- 

 lyst. 



Mfi*p4w'aj pg fiHtu'tB ripHWai PQQH K«* 



- 



Date 

 analyzed. 



1917. 

 Aug. 27 



...do 



...do..... 



do . 





Sam- 



S 6 



C\ 

















CN 















IT 



CN 

















CN 

















