EXAMINATION- OF FROZEN EGG PRODUCTS. 55 



DISCUSSION OF RESULTS OF EXAMINATION. 



The following conclusions may be drawn from Tables 8 to 23. 



1. Using the methods of examination as modified during this in- 

 vestigation and fully described on pages 85 to 96, several analysts when 

 examining the same samples at the same time obtained results which 

 agree closely. This is important, as it proves that the methods are 

 reliable and with justice to producer and consumer alike may be de- 

 pended upon as the basis for judgment concerning the degree of 

 decomposition which has taken place. 



2. The differences shown by the analytical results parallel to a re- 

 markable degree the results of physical examination as determined 

 in advance by examination of the individual eggs comprising the 

 samples. It is therefore evident that from an analysis of a frozen 

 egg product an accurate decision may be reached concerning the 

 character of the raw materials used in its preparation. 



3. In the samples of experimental first-grade whole egg (Table 8) 

 the very close agreement in the results obtained from different 

 samples for ammonia nitrogen, acidity of fat, and reducing sugar 

 should be noted in connection with the fact that the raw materials 

 used came from three different States. In the seven samples of 

 this product the average ammonia nitrogen figures were respectively 

 1.9, 2.1, 2.2, 2.1, 2.4, 2.2, and 2.3 milligrams per 100 grams; the aver- 

 age acidity of fat figures were 1.84, 1.87, 1.92, 1.89, 1.85, 1.86, and 

 1.86 cubic centimeters of N/20 sodium ethylate required per gram; 

 and the average reducing sugar figures were 0.30, 0.30, 0.29, 0.31, 

 0.30, 0.27, and 0.29 per cent. The comparatively low figures found 

 for ammonia nitrogen and for acidity of fat, and the high figures for 

 reducing sugar in the case of these eggs packed in August, when 

 eggs are admittedly of the poorest quality, are also worthy of note, 

 and prove conclusively that eggs showing practically no decomposi- 

 tion occur in ordinary breaking stock, even in August. The proper 

 inference is that the degree to which such eggs are present is pro- 

 portional to the care with which the eggs while still in the shell have 

 been gathered, cooled, and handled. An index to the amount of 

 care in handling used in August, 1917, is furnished by the fact that 

 in sample 64 only 57 per cent of the eggs graded could be placed 

 in first-grade frozen whole egg, and in sample 70 only 45 per 

 cent could be so used. The fact that in these two samples it was 

 necessary to place 26 and 37 per cent, respectively, in the soft grade 

 indicates clearly that the raw material became too greatly heated 

 during transportation or storage. This is further emphasized from 

 another point of view by the fact that sample 46, prepared princi- 

 pally from cracks from June case packs which had been held subse- 

 quently in cold storage for two months, showed ammonia nitrogen 

 to the extent of 2.1 milligrams per 100 grams, acidity of fat of 1.89 



