56 BULLETIN 846, U. S. DEPARTMENT OF AGRICULTURE. 



cubic centimeters of N/20 sodium ethylate required per gram, and 

 reducing sugar of 0.31 per cent. 



4. The figures obtained from the products prepared experimentally 

 by the investigators cited showed somewhat less decomposition than 

 the figures obtained from products prepared commercially from the 

 the same raw materials (Table 9). In the six samples of the latter 

 product, the average ammonia nitrogen figures were, respectively, 

 2.3, 2.5, 2.3, 2.8, 2.5, and 2.6 milligrams per 100 grams; the average 

 acidity of fat figures were 1.95, 1.83, 1.77, 1.77, 1.73, and 1.76 cubic 

 centimeters of N/20 sodium ethylate required per gram; and the 

 average reducing sugar figures were 0.31, 0.30, 0.32, 0.29, 0.30, and 

 0.32 per cent. This is readily explained by the fact that in the 

 three samples in which a record of distribution was kept, it was found 

 that 92, 89, and 94 per cent of the eggs graded were placed in the 

 first-grade products by the commercial graders, as compared with 57 

 and 45 per cent as graded by the investigators. 



5. The bacterial contents of the first-grade experimentally pre- 

 pared and first-grade commercially prepared samples were very 

 similar, as was the distribution of the bacteria into groups in both 

 types of sample. In the experimentally prepared samples the 

 total bacterial counts averaged 4,000,000 per gram, with a maximum 

 of 10,500,000 and a minimum of 120,000, while in the commercially 

 prepared samples the corresponding figures were 2,600,000, 5,300,000, 

 and 160,000. 



6. In close agreement with the figures already cited are those 

 obtained from commercially prepared first-grade whole egg contain- 

 ing sugar and salt (Table 10). In the five samples of this product, 

 one of which was prepared in April and the other four in August, the 

 average ammonia nitrogen figures were 1.8, 2.4, 2.5, 2.3, and 2.4 

 milligrams per 100 grams; the average acidity of fat figures were 

 1.68, 1.69, 1.90, 1.80, and 1.67 cubic centimeters of N/20 sodium 

 ethylate required per gram; and the average reducing sugar figures 

 were 0.30, 0.28, 0.31, 0.29, and 0.30 per cent. In these samples 

 the total bacterial counts averaged 340,000, 15,000,000, 7,800,000, 

 2,900,000, and 6,300,000 per gram. 



7. Although an attempt was made to separate edible breaking 

 stock eggs into two portions, one (first grade) to be of higher quality 

 than the other (soft grade), a comparison of the results already cited 

 for first-grade whole egg with those obtained from experimentally 

 prepared soft-grade (Table 11) and commercially prepared soft-grade 

 (Table 12) whole egg indicates very strongly that such grading is im- 

 practicable with breaking stock eggs. In the four samples of experi- 

 mentally prepared soft-grade whole egg, the average ammonia nitro- 

 gen figures were 2.3, 2.2, 2.5, and 2.4 milligrams per 100 grams; the 

 average acidity of fat figures were 1.82, 1.84, 1.84, and 1.82 cubic 



